Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting

Paleo Pumpkin Gingerbread
Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting
David Humphreys

Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting

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.

Ready in
45 m
9
Servings
403
Calories Per Serving
Deliver Ingredients

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 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

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.

Paleo Shopping Tip

Choose foods that fall under these categories:

Grass-produced meats
Fish/seafood
Fresh fruits and veggies
Eggs
Nuts and seeds
Healthful oils (Olive, walnut, flaxseed, macadamia, avocado, coconut)

Paleo Cooking Tip

Cook naturally with herbs and healthy oils.

Nutritional Facts

Total Fat
36g
55%
Sugar
12g
N/A
Saturated Fat
16g
82%
Cholesterol
59mg
20%
Protein
8g
15%
Carbs
19g
6%
Vitamin A
287µg
32%
Vitamin B12
0.1µg
1.9%
Vitamin C
1mg
2%
Vitamin D
0.3µg
0.1%
Vitamin E
7mg
37%
Vitamin K
5µg
7%
Calcium
175mg
18%
Fiber
4g
16%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
2mg
10%
Magnesium
87mg
22%
Monounsaturated
12g
N/A
Niacin (B3)
1mg
5%
Phosphorus
252mg
36%
Polyunsaturated
4g
N/A
Potassium
298mg
9%
Riboflavin (B2)
0.4mg
21.4%
Sodium
151mg
6%
Sugars, added
10g
N/A
Trans
0.3g
N/A
Zinc
1mg
8%