Ships Nationally. Delivers Locally in Manhattan & Brooklyn.

Easy to make, nourishing and ridiculously delicious? Yes, oh YES you can. Not to mention it's paleo, free of refined sugar and gluten, and as mentioned: YUM > > and this is ALL that should really matter, let's be honest...

Paleo Pumpkin Cake With Ginger Maple Frosting


INGREDIENTS

Cake Batter
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour 
  • 1/2 cup unrefined coconut oil
  • 1 cup canned pumpkin or fresh pumpkin puree 
  • 1/2  cup maple syrup 
  • 1/4 cup almond butter
  • eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoons baking soda + 1 tbsp lemon juice [or 2tsp baking powder] 
  • 2 teaspoons cinnamon 
  • 2 teaspoons ginger powder
  • 1/3 teaspoon Himalayan Salt
  • 1/2 teaspoon ground nutmeg

Frosting 

  • 1/2 cup coconut butter - can also sub for 1/2 cup coconut oil + 1/3 cups raw cashews
  • 2 tablespoon maple syrup 
  • 1 tablespoon unrefined coconut oil
  • 2 tbsp lemon juice
  • 2-3 slithers of lemon rind
  • dash pink salt (Himalayan salt)
  • 1 thumb fresh ginger
  • 1-2 teaspoons hot water 

INSTRUCTIONS

Cake
  1. Preheat the oven to 350 degrees. Line a 8" by 8" pyrex baking dish with parchment paper. 
  2. Combine all of the ingredients for the cake batter in a large mixing bowl 
  3. Pour the cake batter into the baking dish and bake on 350 degrees for about 45 minutes until golden --- take out and allow to cool the heck down before frosting...
Frosting
  1. Combine all of the ingredients in a blender or food processor for about 1 minute until smooth. 
  2. Gently frost the cake with the whipped maple frosting and then serve | lick the bowl... :P

SERVE EAT ENJOY xo

Written by Paige Gregor — December 07, 2016

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