I’d hate to waste your time with a life story on pumpkin puree, or why this cake looks the way it looks (rustic, chic, mostly amateur, but whatever). But I know that the only thing you care about is whether or not you have the ingredients in your pantry to make this damn cake. So let’s go. *This recipe is adapted from the Beaming Baker’s pumpkin coffee cake recipe
Ingredients
- 1 cup pumpkin puree
- 1/4 cup melted coconut oil
- 1/4 cup Lakanto monk fruit (you can use regular, cane, coconut sugar too)
- 1/4 cup maple syrup
- 1 flax egg
- 1 - inch vanilla bean, seeds (you can use extract too)
- 2 cups oat flour (I make my own by blending gluten-free rolled oats in the Vitamix)
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp holiday spice sugar (a mixture of mace, nutmeg, ginger, clove)
Instructions
- Set oven to 350
- Mix wet ingredients
- Mix dry ingredients
- Mix dry & wet together
- line a 6-inch cake pan with parchment paper (you can choose any pan you like as long as you adjust the time in the oven)
- place half the batter inside the pan and bake for 30-40 minutes (check with a toothpick to see if it's done)
- once it's baked, place the first half on a cooling rack and put the second half into the oven
- once the two cakes are baked completely cooled, it's time to glaze or ice
Icing 3 ways
1.My kids were running the show in the kitchen (nothing new) and insisted on sugary orange & pink icing. I use vegan butter + powdered lakanto monk fruit + natural food colouring to make our icing. It definitely doesn’t give off the pretty buttercream look, but my version is slightly healthier and my kids love it. We’re not about perfection in this house, just fun. Pure sugary, fun
2.If you have more of a sophisticated palette, I’d suggest a maple glaze with walnuts sprinkled on top:
3 tsp vegan butter
⅓ cup maple syrup
2 cups Lakanto powdered sugar
¼ tsp cinnamon
3.The cake on its own is moist and super tasty so you don’t really need any icing. It’s more for show than it is for taste.
Okay, happy baking!
Love, peace & pumpkin season
Jas
