Sunday, November 11, 2012

Pumpkin Spice Cake


I cooked my first-ever batch of fresh pumpkin a few days ago and have been whittling my way through it making some great fall recipes. This one is delicious! Just the right balance of warm, sweet, and spicy. The cake comes together quickly with the help of pumpkin that’s already prepared, whether fresh or in a can. I had some leftover coconut cream frosting in the refrigerator so I put that on top, but it is just as good plain. I made the cake in a 9×9 pan, but you could also pour the batter into a loaf pan or cupcake tins. Aly really liked these. She had three bars for her after-school snack. Because they have no nuts, I will be able to send them to school with her. Enjoy!
Adapted from www.primal-palate.com.
Makes 20 bars.
Ingredients
Dry

1/2 cup coconut flour
1 Tbsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp baking soda
1/8 tsp freshly grated nutmeg
Wet
6 pastured eggs, at room temperature
3/4 cup pure maple syrup
1/2 cup organic pumpkin puree or fresh roasted pumpkin
1/4 cup coconut oil
1 Tbsp pure vanilla extract
Preparation

  1. Preheat oven to 350 degrees F.
  2. Prepare 9x9 cake pan by coating it lightly with coconut oil.
  3. Sift the dry ingredients into a medium mixing bowl.
  4. Mix the wet ingredients in a large bowl with a hand mixer, or in a food processor.
  5. Add the dry ingredient to the wet ingredients and mix until well combined.
  6. Pour batter into cake pan. (Batter will be thick.)
  7. Bake for 25-30 minutes or until toothpick inserted in the enter comes out clean.
  8. Let cool before cutting.
















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