Happy Fall! It’s pumpkin season…as if it hasn’t been all year!
I know summer is normally the craziest time of the year, but I have to say I think fall is going to be a crazy one as well. We just had our first anniversary last week, my birthday is coming up, and lots of out of town weekends & travel upcoming.
I’m definitely not making excuses here, but just setting expectations (Oh man, Sunday night and I’m already into the work jargon…eek.) that I may be a bit slower to post this fall than I will like. Sorry in advance!
Another (exciting) reason is because this week was my first week of health coaching classes! I finally took the plunge and am doing a year-long certification course through Integrative Nutrition. Who’s proud of me?! I am, and I’m so excited to learn more about health & wellness from some super credible sources. I’ll share progress along the way! Also, I will be looking for 6 “test subjects” in a few months, so email me if you’re interested in being a healthy guinea pig.
So, this is one of those recipes where I feel like I end up eating more than I’m actually photographing because it’s so good. When it comes to pumpkin anything, my self control = out the window!
Anyways, time for some cake cake cake cake cake.
- 1 can organic pumpkin puree (just pumpkin, not the pumpkin pie mix)
- 2 cups of almond flour or almond meal
- 1/4 cup of coconut flour
- 1/3 cup vanilla protein powder – I used whey in this recipe, but you could use any kind of protein
- 1 tablespoon baking powder
- 1 1/2 tablespoons of pumpkin pie seasoning
- 1/4 cup coconut oil
- 1/2 cup Stevia in the Raw
- 2 large eggs, or three smaller
- 1 tablespoon vanilla
- 1 teaspoon maple flavoring
- Cashew or almond milk (Amount depends on what type of protein used)
- 1 cup Powdered Coconut Sugar
- 1/3 cup coconut oil
- 2 teaspoons of vanilla extract
- 1/2 teaspoon unsweetened cashew milk
- Preheat oven to 325 and prepare two 8×8 pans with parchment paper and coconut oil spray. Set aside.
- Combine all dry ingredients (almond flour, coconut flour, protein, powder and spices).
- In a seperate bigger bowl, beat together coconut oil, eggs and sugars until well combined.
- Add pumpkin to the oil and egg mixture. Mix with a hand mixer.
- Slowly mix flour mixture into the pumpkin mixture by alternating flour and then a dash of cashew milk. The coconut flour in will soak up a lot of the moisture, so the batter will be thick and heavy.
- Divide batter evenly between the two pans and bake for 34-36 minutes.
- While cake is baking, use your hand mixer to mix together all glaze ingredients.
- Once edges appear brown and a fork comes out clean, let the cakes cool on a wire rack.
- To assemble, lay down the first slab of cake and frost. Add the second layer on top and use the remainder of the frosting to cover the cake – or just cover the top so you can see both layers.
- Eat within 2-3 days and enjoy!