With fall officially starting last weekend, what better time to break out a great Pumpkin Cake!
In the fields, the pumpkins are ripening, the leaves are changing colour and the temperatures are dropping. You can go for a walk and see all the gorgeous colours changing So go and enjoy the beauty that is all around us!!
Pumpkin Cake (Gluten free/ Dairy Free/ Refined Sugar Free)
2 c. gluten free flour mix
1 tsp. xanthan gum
1 c. palm sugar (or desired granular sugar)
2 tsp. baking powder
1 1/2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 c. coconut oil- melted (or other mild oil)
2 c. pumpkin puree
1 c. milk alternative- almond, rice, soy
Preheat oven to 350 degrees
In a medium bowl, whisk together flour mix, gum, palm sugar, baking powder, baking soda, and spices.
Set aside. In another bowl, mix together wet ingredients. Add wet ingredients to dry add mix well.
Pour batter into greased 9 by 13 inch pan. Bake for 35-40 minutes or until toothpick comes out clean.
1 c. raw cashews
1 c. palm sugar
1/4-1/3 c. water
1/2 c. coconut oil-melted
2 Tbsp. coconut flour
2 tsp. cinnamon
Soak cashews in water for at least four hours, then drain and rinse them.
Put palm sugar into a vita mix, ninja, or strong blender. Pulse until powdered.
Add cashews and water. Pulse until smooth. Add remaining ingredients and pulse until mixed.
Put icing into the fridge for approximately 1/2 hours to thicken.
Icing cake and enjoy!!
Put your cake in a sealed container. It will last for one day one the counter or up to five days in the fridge. It also freezes very well.
For a Different Frosting Try: Cinnamon Sweet Potato Frosting!
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