1 ¼cupgluten free flourmy preference for this recipe: GoGo Quinoa Gluten Free All Purpose Flour
2/3cuporganic coconut palm sugar
½tsporganic ginger powder
¼tsporganic ground nutmeg
¼tsporganic ground cloves
2tspaluminum free baking powder
2flax eggs2 tbsp flax meal combined with 6 tbsp water, let stand for 5 minutes
½can organic pumpkin pureeapprox. ¾ cup
½cupmelted coconut oil
¼cuphigh grade Canadian maple syrup
¼cupcoconut milkfrom the carton not can
1tsporganic vanilla extract
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.
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.
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