Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting

Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting
David Humphreys


The Cake

  • 1 Cup  pumpkin puree (NOT pumpkin pie filling)
  • 1  Cup  Justin's Maple Almond Butter
  • 1/4 Cup  honey
  • large eggs
  • 1 1/2 Teaspoon  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

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.


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.


Calories per serving:

403 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 320g 492%
  • Carbs 167g 56%
  • Saturated 147g 736%
  • Fiber 35g 141%
  • Trans 3g
  • Sugars 111g
  • Monounsaturated 107g
  • Polyunsaturated 40g
  • Protein 69g 138%
  • Cholesterol 535mg 178%
  • Sodium 1,363mg 57%
  • Calcium 1,576mg 158%
  • Magnesium 786mg 197%
  • Potassium 2,685mg 77%
  • Iron 16mg 88%
  • Zinc 11mg 71%
  • Phosphorus 2,268mg 324%
  • Vitamin A 2,584µg 287%
  • Vitamin C 12mg 20%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 3mg 192%
  • Niacin (B3) 9mg 46%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 214µg 54%
  • Vitamin B12 1µg 17%
  • Vitamin D 3µg 1%
  • Vitamin E 66mg 331%
  • Vitamin K 47µg 59%
Have a question about nutritional data? Let us know.
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