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
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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