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 8x8 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.
This post is sponsored by Brandless.com
What you'll need:
2 cups (250g) paleo baking flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp ground cloves
1/2 + 1/3 cup melted coconut oil
4 eggs
1 cup coconut sugar
1 (15 oz) can pumpkin puree (just the plain pumpkin kind)
2 tsp vanilla extract
Coconut 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
What to do:
Lightly spray an 8x8 cake tin with oil. I used Brandless Extra Virgin Olive Oil Spray
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. *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
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
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