Paleo Pumpkin Chip Cake

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!