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paleo gluten free dairy free refined sugar free pumpkin cake

Paleo Pumpkin Cake

This fluffy pumpkin cake is paleo, gluten-free, dairy-free, refined sugar-free, and so delicious!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 slices
Course: cake, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup pumpkin puree
  • ½ cup coconut oil softened
  • 1 egg
  • ½ cup sugar substitute (I use monkfruit) or granulated sugar or more coconut sugar
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon +1 teaspoon pumpkin pie spice
  • 1 ¾ cup almond flour
  • ½ teaspoon baking soda
For the coconut frosting:
  • 1 can coconut cream
  • 2 tablespoon maple syrup
  • splash of vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon

Method
 

  1. Preheat oven to 350℉ and line a 8x8 pan with parchment paper.
  2. In a bowl using a hand mixer (or a stand mixer), whip together the softened coconut oil and sugars until fluffy. Mix in the egg, pumpkin and spices. Fold in the baking soda and almond flour until you have a dough.
  3. Press this dough into the prepared pan and bake for about 23-25 minutes. Let cool while you make the frosting.
  4. Using a hand mixer, whip the cold coconut cream until fluffy. Add in the vanilla and spice and continue whipping until you have your desired consistency.
  5. Spread the frosting evenly over the cake, slice, and enjoy!