Tried this cake for the first time today and I tell you, it’s a keeper! It’s pretty much paleo/primal sponge cake with frosting. I think it’s perfect combination. Just melts in your mouth. All my girl friends enjoyed it and it was gone in a flash 🙂
1 cup butter or ghee, melted, plus extra for greasing the pan
2 teaspoon vanilla
2 tablespoons honey
1 cup pumpkin puree
2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon sea salt
1 teaspoon baking soda
1 cup coconut flour
1 cup coconut milk
Melt the butter in a small saucepan and set aside. Grease a 9×13 pan. Preheat oven to 400 degrees.
Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or a wire whisk. Add in vanilla, honey, pumpkin, spices, salt, and baking soda.
Mix until combined. Slowly add in the coconut flour, butter and coconut milk. Beat or whisk until there are no lumps. Pour batter into prepared baking dish. Bake for 30-40 minutes, or until a toothpick comes out clean. Let cool, then frost.
Honey Cream Cheese Frosting
16 oz cream cheese (or drained homemade yogurt)
4 tablespoons cup honey
2 teaspoons vanilla
Beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy. Spread on cooled cake.
recipe was shared on: http://www.wellfedhomestead.com/coconut-flour-pumpkin-cake-with-cream-cheese-frosting#