Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds .
Sift in the flour, baking powder, bicarbonate of soda, mixed spice and ground ginger.
Mix well, adding a splash more milk if looking too dry.
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, leave to cool on a wire rack before applying the frosting.
For the frosting:
Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice.
Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.
To frost and decorate the cake:
Use a knife (or palette knife) to spread frosting over the top of the loaf.
Decorate with chopped dried cranberries and pumpkin seeds, if desired.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can’t get hold of vinegar, substitute it with 1 tablespoon of lemon juice.**You can alternatively use almond flour.***You can alternatively use this coconut cream-based cream cheese frosting.