Best Ever Pumpkin Cake

This Grain Free Pumpkin Spice Cake with a Coconut Butter icing is one of my favorite creations yet. I finished baking it yesterday and its already half gone!

This cake is

• Grain Free
• Dairy Free
• Refined Sugar Free
• Moist
• Moreish
• Bound to impress your friends at your next dinner party

A few things to note

• I used a specific Paleo Baking Flour blend that contains Almond flour, Coconut Flour, Tapioca Flour & Arrowroot. Bobs Red Mill is the brand I use so try find something similar if not the same one.

• I used an 8×8 cake tin for baking and the height of the finished product was perfect.

• Cooking time may also vary here – my recommendation is to bake for 40-43 minutes. The cake should be slightly firm to the touch with still a bit of give. A good way to test it’s done is by inserting a skewer into the middle of the cake. If it comes out clean, the cake is done.

• The cake comes out pretty moist, I like my cake this way so to keep it moist I would recommend storing in an airtight container on the counter. Once the cake goes in the fridge it will firm up. If you decide to store in the fridge, I would recommend heating up the cake in the microwave for 15 seconds to get it back to that freshly baked texture.

Best Ever Pumpkin Cake

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

9

servings

Prep time

20

minutes

Baking time

43

minutes

Total Time

63

minutes

Ingredients

• 2 cups (250g) paleo baking flour

• 1 (15 oz) can pumpkin puree

• 1 cup coconut sugar

• 1/2 + 1/3 cup coconut oil, melted

• 4 eggs

• 2 tsp pumpkin spice

• 2 tsp baking powder

• 2 tsp vanilla extract

• 1 tsp baking soda

• 1 tsp salt

• Icing

• 3/4 cup coconut butter – either store bought or check my recipe here on how to make a cost effective coconut butter

• 1/3 cup maple syrup

• 4 tbsp water

Directions

• Lightly spray an 8×8 cake tin with oil.
• Preheat oven to 350F bake
• In a medium bowl mix together your flour, baking powder, baking soda, spices & salt. Set aside.
• In a separate bowl whisk together your melted coconut oil, eggs, coconut sugar, pumpkin puree & vanilla
• Add the wet ingredients to the dry and mix well
• Transfer to your greased cake tin and bake for 40-43 mins
• Once a skewer comes out clean when inserted, remove from the oven and allow to cool completely before transferring to a plate
• While the cake is cooling make your coconut butter icing by adding your liquid coconut butter to a food processor *
• Add in your maple syrup and water and blend on low for 2 minutes, until you have a thick icing consistency
• Pour onto the cooled cake and place cake in a cool area of the kitchen to allow the icing to set a little.
• Once icing is slightly solidified, cut cake into squares and enjoy x

Notes

• If your coconut butter is solid, gently heat it by microwaving it on low for 30 seconds or placing it in a saucepan of hot water