Pumpkin Spice Cake + Maple Frosting (Low Carb, Gluten-Free)

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.

IMG_6673.jpg

Ingredients:

  • 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)
  • Frosting: 
  • 1 cup Powdered Coconut Sugar
  • 1/3 cup coconut oil
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon unsweetened cashew milk

IMG_6698.jpg

How to:

  • 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!

IMG_6671.jpg

Almond Butter Coconut Bars (Clean & flourless!)

Finally able to post a new recipe! I have been trying a few original recipes over the last couple of weeks and have bombed big time. Yikes. Throwing away such high quality organic ingredients makes me sad, but I don’t want to post anything here that I wouldn’t recommend making on your own.

Also, I know this blog is food related but I have to share two exciting updates on my end.

  1. Today is my FIRST anniversary with my husband! I’m officially an old married lady and couldn’t be prouder!
  2. Today is also my first day of starting a one year program to become a certified health coach. I’ll be looking for clients in about 6 months so stay tuned!

Ok, now on to the food.

IMG_6652.jpg

As you all know, I work for Pinterest, which means I am on Pinterest a LOT. I see an ad for Thrive Market frequently that advertises getting one free product and have always been a little skeptical (although, side note – our ads are highly monitored by a policy team, so I’m not sure why I was so hesitant to believe it. Just assumed it was too good to be true!) A coworker of mine came over my desk and said “Get this free Justin’s almond butter and make us something please!” So, I did. And it actually was free! Do it!

These bars have pumpkin and almond butter as the base and require no flour – healthy win!

IMG_6664.jpg

Ingredients:

  • 1/2 cup Justin’s Almond Butter – I used the plain kind but any of the flavors would be great and give some good variety!
  • 1/2 cup organic pumpkin (actual pumpkin, not pumpkin pie mix)
  • 1 large egg or one flax egg
  • 1 tablespoon vanilla (or less, but I personally prefer more)
  • 2 tablespoons pumpkin pie spice
  • 1/2 cup unsweetened coconut flakes + 1/4 cup unsweetened coconut flakes for topping
  • 1 cup dark chocolate chips
    • Nuts, walnuts, pistachios – any other nuts or dried fruit that you want! I only used chocolate but you could get creative here!

How to:

  • Preheat oven to 350 degrees, prepare an 8×8 pan (I’m currently liking this) and set aside
  • In a Vitamix or blender, pulse together almond butter, pumpkin, egg and vanilla
  • Add in baking soda & spice and pulse again for a few seconds
  • Once combined, hand mix in coconut flakes and chocolate chips – don’t overmix, but just allow the batter to cover the flakes
  • Pour batter into pan – sprinkle the rest of the flakes on top
  • Bake for 35 – 40 minutes or until a toothpick comes out clean and coconut flakes are golden brown
  • Let cool or dive right in!

IMG_6648.jpg