Pumpkin Spice Cake Recipe
Servings 8
Ingredients
Dry
- 1 ¼ cup gluten free flour my preference for this recipe: GoGo Quinoa Gluten Free All Purpose Flour
- 2/3 cup organic coconut palm sugar
- 2 tbsp tapioca flour
- 1 tbsp organic cinnamon
- ½ tsp organic ginger powder
- ¼ tsp organic ground nutmeg
- ¼ tsp organic ground cloves
- 2 tsp aluminum free baking powder
- 1 tsp baking soda
- ½ tsp Himalayan salt
Wet
- 2 flax eggs 2 tbsp flax meal combined with 6 tbsp water, let stand for 5 minutes
- ½ can organic pumpkin puree approx. ¾ cup
- ½ cup melted coconut oil
- ¼ cup high grade Canadian maple syrup
- ¼ cup coconut milk from the carton not can
- 1 tsp organic vanilla extract
Caramel Glaze
- 1/2 cup coconut sugar
- 1 tsp tapioca flour
- 1 tbsp coconut milk
Instructions
- Preheat oven to 350F. Grease or line an 8’’ circular baking dish and set aside.
- Combine flax meal and water to create flax eggs in a medium bowl, set aside.
- Combine all dry ingredients in a large bowl, set aside.
- In medium bowl where flax eggs have formed, add in melted coconut oil and pumpkin puree, whisk (or beat) thoroughly and then add in remaining wet ingredients.
- Pour wet pumpkin mixture into dry flour mixture. Fold until well combined. Batter should not be runny, it should resemble that of a muffin batter and should run off the spoon a bit. If it’s too thick, add 2 more tbsp. coconut milk.
- Pour batter into prepared baking pan and bake at 350F for 35-40 minutes. Do not overbake. Cake is ready when toothpick comes out dry and clean. I usually remove at the 37 minute mark.
- Let cool for 15 minutes and then drizzle with caramel glaze.
For the Glaze:
- Blend coconut sugar and tapioca flour on high in a small blender or coffee grinder until a fine powder is achieved (similar to confectioners’ sugar). Add powder to a small bowl.
- With a fork, stir in coconut milk. You can add 1 tsp more coconut milk if the glaze is too thick for your liking. Drizzle on top of cake or pour in the middle of the cake and spread with a spreading spatula.
Notes
- Keeps 3 days at room temperature, 5-7 days in the fridge.
- Recipe can easily be doubled for a bundt style cake. Bake at 350F for 50-55 minutes.
- Do not use nut flour for this recipe (it will turn out mushy – more like a brownie).
- Can substitute the caramel glaze for melted chocolate.
- This cake does not rise very much, making it perfect for layering with coconut whipping cream.
- Optional: add roasted pecans on top and slightly press down prior to baking.