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Pumpkin Snacking Cake (Gluten/Grain Free)


This recipe doesn't really need an introduction does it? I just felt like adapting one of my Paleo/Primal Cake recipes to a pumpkin cake with less sugar. I just want to snack on pumpkin food and feel healthy about it.

100 grams almond or cashew butter
60 grams 100% organic coconut cooking cream (oil)
1 tablespoon vanilla extract
1/3 cup honey
2-3 eggs
1/3 cup pumpkin, roasted pureed
1 Tablespoon cinnamon powder
1 teaspoon ginger, ground
1/2 teaspoon pumpkin pie spice/all spice
1/2 cup desicated coconut (finely ground coconut)
2 tablespoons soy protein powder (soy is not a grain)
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Melt butters and oils and honey together over low heat or in the microwave. Let cool. Blend in eggs, vanilla and roasted pureed pumpkin. Mix together dry ingredients and add to wet mixture. Blend well. Pour into prepared pan ( I used a pie tin with a sheet of parchment paper) and bake in oven at 175-C (350-F) degrees for 30-35 minutes. Remove from oven and cool completely.

This is a healthy snacking cake so to make it a bit sweeter or fattier - it's very good served with butter or honey butter. Lately, I've been whipping my honey butter using the 100% organic coconut cooking cream in place of cow butter. It's really delicious especially when you add some other simple ingredients to it like cinnamon and a hint of maple extract (Mapleine).

Related Posts:
Maple Cinnamon Honey Butter
Sweet and Yummy Pumpkin Ice Cream
Paleo/Primal Chocolate Cake
Saffron + Pumpkin Chocolate + Carb Chip Muffins
Pumpkin Chocolate Chip Cookies stuffed with Oreo

Recent Recipe from the Blogosphere that I tried and LOVED:
Celebration Pot Pie with Pumpkin Biscuit Crust by Fatfree Vegan Kitchen

Recently Pinned to Pinterest:
Simple Pumpkin Cheesecake Trifle by MyBakingAddiction
Pumpkin Cheesecake Cake by Recipe Girl

Comments

I want to try this one.

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