Pumpkin Cake
Ingredients
The cake
-
1 ¾
cups
gluten-free flour
-
2
tsp
baking soda
-
1
tsp
cinnamon
-
1
tsp
salt
-
4
units
eggs
-
¼
cup
melted coconut oil
-
⅔
cup
maple syrup
-
⅓
cup
applesauce
-
2
cups
pumpkin puree
The icing
-
¼
cup
palm oil shortening or softened butter
-
2
tbs
softened solid coconut oil
-
¼
cup
maple syrup
-
½
tsp
vanilla extract
-
1
tbs
milk (dairy or non-dairy)
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- In a medium bowl, mix the flour, baking soda, cinnamon, and salt.
- In a large bowl, combine the eggs, coconut oil, maple syrup, applesauce, and pumpkin puree.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Bake for 30-40 minutes until the cake is set and a toothpick inserted in the center comes out clean.
- To make the icing, mix all icing ingredients in a stand mixer until smooth.
- Once the cake has cooled completely, spread the icing on top.
Nutrition Facts (estimated)
Servings
16
Calories
188
Total fat
9g
Total carbohydrates
25g
Total protein
3g
Sodium
324mg
Cholesterol
41mg
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