Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting Recipe

Paleo Pumpkin Gingerbread


Nutrition

Cal/Serving: 403
Daily Value: 20%
Servings: 9

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat36g55%
Saturated16g82%
Trans0g0%
Carbs19g6%
Fiber4g16%
Sugars12g0%
Protein8g15%
Cholesterol59mg20%
Sodium151mg6%
Calcium175mg18%
Magnesium87mg22%
Potassium298mg9%
Iron2mg10%
Zinc1mg8%
Vitamin A4508IU90%
Vitamin C1mg2%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg21%
Niacin (B3)1mg5%
Vitamin B60mg3%
Folic Acid (B9)24µg6%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E7mg37%
Vitamin K5µg7%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Melissa Joulwan


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.

3.15909
Ratings88

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.

Recipe Details

Servings: 9
Total time: 45 minutes
Cuisine: Bakery
Special Designations: Dairy-free, Gluten-free, Kid-friendly, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human