Ready to start cooking? Jump to the recipe.
Best Ever Pumpkin Cake
1 Hour 15 minutes
- 2 cups (250g) paleo baking flour (I used Bob’s Red Mill’s Paleo Baking Flour blend that contains Almond flour, Coconut Flour, Tapioca Flour, so try find something similar if not the same one.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons organic ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon organic ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 + 1/3 cup melted organic virgin coconut oil
- 4 eggs
- 1 cup organic coconut sugar
- 1 (15 oz) can pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 cup coconut butter
- 1/3 cup organic maple syrup
- 4 tablespoons water
- Lightly spray an 8x8" cake tin with oil. I used Brandless Extra Virgin Olive Oil Spray.
- Preheat oven to 350 F.
- In a medium bowl mix together your flour, baking powder, baking soda, spices & salt. Set aside.
- In a separate bowl whisk together your melted coconut oil, eggs, coconut sugar, pumpkin puree & vanilla.
- Add the wet ingredients to the dry and mix well.
- Transfer to your greased cake tin and bake for 40-43 mins.
- Once a skewer comes out clean when inserted, remove from the oven and allow to cool completely before transferring to a plate.
- While the cake is cooling, make your coconut butter icing by adding your liquid coconut butter to a food processor. *If your coconut butter is solid, gently heat it by microwaving it on low for 30 seconds or placing it in a saucepan of hot water.
- Add in your maple syrup and water and blend on low for 2 minutes, until you have a thick icing consistency.
- Pour onto the cooled cake and place cake in a cool area of the kitchen to allow the icing to set a little.
- Once icing is slightly solidified, cut cake into squares and enjoy.
A few things to note:
- I used an 8×8″ cake tin for baking and the height of the finished product was perfect.
- Cooking time may also vary here — my recommendation is to bake for 40-43 minutes. The cake should be slightly firm to the touch with still a bit of give. A good way to test that it’s done is by inserting a skewer into the middle of the cake. If it comes out clean, the cake is done.
- The cake comes out pretty moist. I like my cake this way, so to keep it moist, I would recommend storing in an airtight container on the counter. Once the cake goes in the fridge, it will firm up. If you decide to store in the fridge, I would recommend heating up the cake in the microwave for 15 seconds to get it back to that freshly baked texture.
* Always check product labels.