A Paleo cake that’s light and fluffy with rich taste? Am I dreaming? Nope! This cake is a mind-blowing combo of delicious and healthy with plenty of spice for the holiday season. And its gluten free, dairy free, and refined sugar free.
Pumpkin Spice Cake Recipe
Description
A Paleo cake that's light and fluffy with rich taste? Am I dreaming? Nope! This cake is a mind-blowing combo of delicious and healthy with plenty of spice for the holiday season. And its gluten free, dairy free, and refined sugar free.
Ingredients
Cake Grain Free Flour Mix:
Cake:
Coconut Spice Frosting:
Instructions
Cake
-
Soak dates in hot water and let sit for about 10 minutes.
-
Mix all flours in a food processor and pulse for about 30-40 seconds. Post food processor, the final volume will be about 1 ¼ cups
-
Transfer date to a food processor or Magic Bullet with some of the water from soaking – about a couple tablespoons. Pulse until the dates are the consistency of a thick applesauce. It will not be smooth.
-
In mixing bowl combine oil and date puree. Add eggs.
-
Mix in pumpkin, vanilla, maple and spices. Mix until well blended.
-
Slow mixer or mixing speed and add the flour mixture, salt, baking powder and baking soda. Do not overmix.
-
Pour into 3 oiled 6-inch baking dishes (use olive oil or coconut oil to grease the pans).
-
Bake at 350 for about 20-25 minutes or until an inserted toothpick comes out clean.
-
Let cool completely on wire rack before storing or frosting.
Coconut Spice Frosting:
-
Do not shake the coconut milk. After sitting in the fridge, it separates with the thick coconut at the top and more of a coconut water at the bottom. Let return to room temperature before whipping.
-
Scoop out only the thick part of the coconut and add to mixing bowl.
-
Whip as you would whip cream, adding just enough of the coconut liquid to reach the desired consistency you want.
-
Add the spices and maple. Mix until well combined
-
Using a spatula, frost the cooled cakes. Stack the cakes with whip frosting between each layer and on the outside.
Note
Notes:
- For the coconut frosting, both Sprouts Coconut Cream, Whole Foods full fat coconut milk and Thai Kitchen Brand of coconut milk works well.
- This is a great cake to make ahead of time. Prepare the cake up to 3 days beforehand and frost up to 1 day before serving.
- This cake can be made in an 8 x 8 baking dish. Oil the pan with olive or coconut oil and bake for an additional 7-10 minutes for a total of around 30-35 minutes or until an inserted toothpick comes out clean.
- If you don't have all of the flours, a paleo or grain-free baking mix would work, though it might not be as fluffy.
- If you don't have pumpkin pie spice mix, you can use the following combination of spices for the cake 1 tbsp Cinnamon; 1/2 tsp Cloves, ½ tsp each: Allspice, Nutmeg,