Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting Recipe

Oct 04, 2012 @ 11:13 AM
Posted by Melissa Joulwan

Nutrition

Cal/Serving: 374
Daily Value: 19%
Servings: 9

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free

Fat	32g	50%
Saturated	14g	71%
Trans	0g	0%
Carbs	19g	6%
Fiber	4g	16%
Sugars	12g	0%
Protein	8g	15%
Cholesterol	50mg	17%
Sodium	151mg	6%
Calcium	174mg	17%
Magnesium	87mg	22%
Potassium	298mg	9%
Iron	2mg	10%
Zinc	1mg	8%
Vitamin A	4402IU	88%
Vitamin C	1mg	2%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	21%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	3%
Folic Acid (B9)	24µg	6%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	7mg	36%
Vitamin K	5µg	6%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	4g	0%

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Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting

David Humphreys

Thanksgiving is my favorite holiday, so I’m delighted that dinner on November 24 is just 27 meals away! We’re keeping it low key this year: It’s just Dave, Smudge, and I digging into a smallish feast of roast duck (with a stuffing made of pork and apples), my paleo cranberry waldorf salad, green beans with bacon, velvety butternut squash (a new Well Fed recipe!), and this pumpkin gingerbread cake.

I think this cake tastes best when it’s chilled. It takes on the denser texture of a cake bar, and the frosting tastes and feels like bakery icing. However, you might like it at room temperature or even warmed a bit. Experiment! You can’t really go wrong, it is cake, after all.

INGREDIENTS

The Cake:

1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup Justin's Maple Almond Butter
1/4 cup honey
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon lemon zest

The Frosting:

1/3 cup coconut butter
1/2 cup coconut oil
1/2 tablespoon honey
1 tablespoon maple syrup
1 teaspoon pure vanilla extract

The Topping:

pecan halves or whole almonds for garnish

DIRECTIONS

The Cake:

1. Preheat oven to 350F.
2. Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.

The Frosting:

3. Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!

The Topping:

4. Assemble! Allow the cake to cool completely. Completely. For real. When you’re sure it’s cooler than Mr. Mike Ness in Red Square in February, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut. Do not snarf your cake yet – save it for Thanksgiving dinner!
5. Chill out. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.