I wasn’t planning to go all pumpkin crazy like all the food blogs are starting to do and I probably still won’t have like 30 days of all pumpkin posts or something like that, but I was actually just walking by the pantry one day recently and right there staring at me was a can of pumpkin. It was a sign. I needed to make something with it.
After searching for just the thing I was craving, I found this cake. It was everything I was looking for and craving. It’s got those fall spices we all love and has healthy pumpkin in it, not to mention almond butter and raw honey to sweeten it. Can hardly believe making a cake with no flour turned out so well. You really wouldn’t know there is no flour. It would be fun to have someone try it who didn’t know and see if they could tell what was different. I’ve made a couple other things that are completely grain free, like brownies and they are really good.
I take no credit for the cake. I found this at Mel’s blog, The Clothes Make the Girl. Haven’t seen or heard of this blog before, but I love discovering new ones and will be back. I didn’t change a whole lot of Mel’s recipe, but will retype it with my changes. She also frosted her cake with a maple-vanilla frosting that is made with coconut butter. This cake doesn’t even really need anything, it’s a great snack cake. I certainly played around with toppings though. Melted chocolate is my favorite way to top a slice of this cake. I just love chocolate with fall spices like cinnamon and ginger. I also topped some with some whipped coconut cream and while that’s good, too, I prefer the chocolate. (Go figure.) ;) Stock up on almonds and make your own almond butter, it’s much cheaper than buying almond butter. Mel used Justin’s Maple Almond Butter and suggested if you didn’t use that to add some maple syrup, so that is what I did. I’m tempted when I make this cake again to use maple syrup for the sweetener instead of honey to really bump up the maple flavor.
Grain Free Pumpkin Gingerbread Cake, by Katrina, Baking and Boys!, adapted from Mel at The Clothes Make the Girl
1 cup pumpkin puree
1 cup almond butter
1 tablespoon maple syrup
1/4 cup raw honey
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon lemon zest
1-2 ounces Enjoy life mini chocolate chips, melted
coconut cream, whipped (or heavy whipping cream)
maple syrup or honey to drizzle over slices
Preheat oven to 350 degrees F. Line an 8 inch square baking pan with nonstick foil (foil is optional), coat the bottom and sides with a light coating of coconut oil. In a large bowl, combine the pumpkin, almond butter, maple syrup, honey and eggs and whisk together. In a small bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom and lemon zest. Add to the wet ingredients and stir to combine. Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes.
When the cake is cooled, remove from the pan by lifting the foil edges. Cut into desired sized pieces. Drizzle with melted chocolate or top with whipped coconut cream (or heavy whipping cream). A drizzle of maple syrup or honey is great on the whipped cream.
You could also put all the toppings on the cake to really kick it up! ;) I still like the melted chocolate the best though. Heck, it’s a great snack cake with no toppings as well. Try it.