Description
A simple and straight forward pumpkin cake that’s soft, moist, and perfectly spiced. Topped with a dairy free velvety frosting. Gluten free. Paleo.
Scale
Ingredients
- 2 cups blanched almond flour (I use THIS brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (I use THIS brand)
- 2/3 cup coconut sugar (like this)
- 1 tbsp pumpkin pie spice (like this)
- 1 and 1/2 tsp baking powder (I recommend using a corn free brand)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree (I use THIS BPA free brand)
- 3 eggs, room temperature
- 1/4 cup ghee, butter, or coconut oil – melted
- 2 tbsp molasses (like this)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar (I use THIS raw brand)
FOR THE FROSTING
- 1 and 1/2 cups raw cashews, soaked in water for at least 4 hours then drained and rinsed
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/8 tsp salt
- any type of milk to thin
Instructions
- Preheat oven to 350’F. Grease an 8×8 glass baking pan and line bottom with strip of parchment paper that comes up the side on two of the sides of pan for easy removal.
- Combine almond flour, arrowroot, coconut flour, coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In another large bowl, whisk together pumpkin puree, eggs, fat of choice, molasses, vanilla, and apple cider vinegar. Pour dry into wet and mix until just combined.
- Pour mixture into prepared baking dish and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- While cake is in oven, prepare frosting by adding cashews, maple syrup, lemon, coconut oil, vanilla, and salt to a high speed blender. Start blender and add milk of choice one tablespoon at a time – just enough to get mixture moving. You don’t want your frosting to be runny (I use about 2-3 tbsp of milk.) Scrape down sides often. Process until creamy, smooth. Transfer to a glass jar and place in fridge to thicken.
Notes
- If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 1 tablespoon of this mixture for this recipe.
- Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.