grain free pumpkin cake with vanilla frosting
this pumpkin cake is the perfect fall treat, with an optional but worth-it creamcheese-inspired vanilla frosting.
Ingredients
pumpkin cake
- 1 cup fresh pumpkin or butternut squash puree
- 1/2 cup coconut flour
- 1/3 cup honey
- 1/3 cup coconut oil
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 tsp baking soda
- 3 eggs
vanilla frosting
- 1/2 - 1 cup dripped, thick or greek-style SCD yogurt if you want to do two small layered cakes, opt for 1 cup as you’ll require more icing)
- 2 tbsp honey more as desired
- 1 tsp pure vanilla extract
Instructions
pumpkin cake
- blend dry ingredients in the food processor, add in your wet ingredients and blend well.
- spoon the batter into a square 8 x 8-inch (approx) baking dish or one 8-inch cake tin (or, you can also use two small 6 inch cake tins for a layered cake), lined with parchment paper.
- bake in a preheated oven at 350 for 30-35 minutes, and allow to cool completely before icing (store in fridge or freezer in the meantime).
vanilla frosting
- blend your dripped yogurt with the honey and vanilla extract. You can mix this by hand or in the food processor, however if it becomes too whipped it’ll get a bit liquid-y. Fear not, if this happens, simply pop the icing into the freezer (in a freezer-safe-bowl) for an hour or two and it’ll thicken right back up.
- spread the thickened, cold icing across the cake and cut up into squares, as desired. return the cake to the fridge or freezer for storage– it actually stores best in the freezer and is also fantastic frozen! The icing will become hard, like a frozen yogurt-esque topping. In the fridge, the icing will stay softer. Either way it’s delicious!