Gingerbread Snacking Cake with Vanilla Maple Glaze

Preheat the oven to 350F and grease a brownie tin. Add all of the wet ingredients (pumpkin puree, eggs, 1/2 cup maple syrup, unsweetened vanilla almond milk, date syrup, almond butter, 1 tablespoon vanilla extract) to a mixing bowl and whisk well to combine. Add the dry ingredients (oat flour, sea salt, baking powder, cinnamon, ground nutmeg, ground ginger) and fold everything together until uniform. Transfer batter to the prepared brownie tin and bake for 25-30 minutes. While the cake bakes, assemble the vanilla maple glaze: combine 1 cup powdered sugar, 1 tablespoon milk of choice, 1 tablespoon maple syrup, and a splash of vanilla. Whisk until uniform, then whisk in 3 tablespoons vanilla yogurt. Pour the glaze over the cooled loaf and let it set before slicing.