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.

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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

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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!

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