EASY PUMPKIN CAKE (GLUTEN FREE AND PALEO)
A simple and straight forward pumpkin cake to keep the pumpkin party going this month. Soft, moist, and perfectly spiced.
This month is all about pumpkin. So I’m sharing my super easy pumpkin cake recipe with y’all. It’s for all the pumpkin lovers out there who adore that rich pumpkin flavor and those cozy fall spices.
I have to admit that it is barely feels like fall here in Northern California this week. Despite cooler mornings, we’re still getting 80 degree weather in the afternoons. It’s that time of year when you don’t know how to dress cuz you’re shivering in the morning and sweating in the afternoon. But I’m not letting that stop my fall baking season.
INGREDIENTS
- 2 cups blanched almond flour
- 1/2 cup arrowroot powder
- 2 tbsp coconut flour
- 2/3 cup coconut sugar
- 1 tbsp pumpkin pie spice
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 3 eggs, room temperature
- 1/4 cup ghee, butter, or coconut oil – melted
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
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.
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