Pumpkin Spice Cake

As the days get cooler you’ll want foods that’ll nourish your body and warm you up. This nut free pumpkin spice cake will do just that.

Pumpkin is not only nourishing but easy to digest and soothing… and adding warning spices will be like a big hug on a cold morning!
This recipe supports AIP (as long as you’re fine with eggs), Candida or parasite cleanse (simply swap out the maple syrup with swerve or monk fruit), low carb diets or simply want to enjoy an anti-inflammatory lifestyle.
This is the perfect fall dessert. Healthy, easy, super tender and so darn delicious! If you don’t want to make or have time to make your own pumpkin purée, you can purchase a store bought can, just be sure that there’s no added ingredients. I’m fortunate enough that my niece has a beautiful garden and pumpkin is one of her fall harvest.
If you decide to make your own pumpkin purée, it’s very simple and it doesn’t need much attention. I used a buttercup squash which I cut in half, removed the seeds and guts, then cut them into smaller pieces and placed them flesh side up on a baking sheet lined with parchment paper. Bake for 60 minutes at 350F, once tender remove the baking tray from the oven, allow the pumpkin to cool then scrape out the flesh and purée in a food processor.

 

Paleo Pumpkin Spice Cake

Ingredients

Ingredients:

  • 1/2 cup coconut flour
  • 1/4 tsp unrefined salt
  • 1/2 tsp baking soda
  • 5 eggs
  • 1 cup pumpkin purée 
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 2 tsp pumpkin spice

Instructions

Instructions:

  • Preheat oven to 350F, and line an 8X8 glass baking pan with parchment paper and set aside. 
  • Place the coconut flour, salt and baking soda to a food processor. If using sugar substitutions, add it now.
  • Pulse just to combine, then add the rest of the ingredients until well incorporated.
  • Allow the batter to sit for 10 minutes. This will allow the coconut flour to absorb the wet ingredients.
  • Transfer to the prepared glass pan and bake for 25-30 minutes.
  • Remove from the oven and allow to cool before cutting. This is completely delicious all on its own but if you’d like an icing you can whip up some coconut cream, vanilla and sweetener.