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First off, Merry Christmas!
Secondly, if you need a quick cake in a hurry, make this recipe. It's gluten-free, paleo and suitable for most diets. Double or triple this recipe for a layer cake, or make it as-is for a 8" round or square pan. Add a little dessert hummus or cookie dough "frosting" and indulge in this tasty holiday treat!
Paleo Pumpkin Cake
Ingredients:
1 cup pumpkin
3.5 tbsp pure maple syrup
1 tsp pure vanilla extract
1/4 cup almond butter
1 tbsp almond milk
2 eggs or vegan egg substitute
1/2 cup (scant) coconut flour
3/4 tsp baking soda
1 tsp cinnamon
3/4 tsp ginger
1/8 tsp nutmeg
dash sea salt
optional: 1/4 cup nondairy chocolate chips
Frosting:
Snickerdoodle Dessert Hummus is my pick! You can find it in some natural food stores. Otherwise make my healthy protein cookie dough, or my bean-free AIP cookie dough, add a little more liquid until smooth and spread it onto the cool cake layers.
Directions:
1. Mix all wet ingredients together in a large bowl and fold dry into wet and fold chocolate chips in last if using.
2. Line a 8" pan with parchment paper or grease it well.
3. Bake at 350F for 22-26 min or until an inserted toothpick comes out clean.
*Double or triple recipe to make a 2 or 3 layer cake. Once cool, frost with dessert hummus or homemade garbanzo bean or AIP healthy frosting!
