Spiced Pumpkin Cake

It was my (almost) two year olds birthday, and I wanted to make home something special. I commend my husbands willingness to perform the duty of food critic when it came to this cake, he never once complained about having to take another bite. 😉

I dare say, his suggestions were helpful, this cake turned out absolutely flawless!

carrot cake

 

-Cake-

  • 1/2 cup Ghee or Coconut oil
  • 1/3 cup Honey
  • 1 tsp Vanilla
  • 1 tsp Himalayan Sea Salt
  • 8 Eggs
  • 15 oz can of Pumpkin
  • 2 tsp Baking Soda
  • 1 tbsp ACV
  • Cinnamon, nutmeg, cloves to taste
  • 1/2 cup Coconut Flour
  • 1 1/2 cup Almond Flour

-Frosting-

Pre- heat your oven to 350. In a large bowl, beat the eggs. Add the salt and baking soda. Whisk well, then add the ACV and whisk again. Let that sit while you mix up the other ingredients. In a saucepan, melt oil and honey. Remove from the stove and stir in the vanilla, pumpkin and spices. Add the saucepan to the eggs, tempering to make sure you don’t scramble your eggs. Mix well, then add the flours. Pour the mixture evenly into cake pans, and bake for 45-50 minutes. Be sure to separate the cake from the sides of the pan with a knife when it comes out, allowing for excess moisture to escape. Rest for 15 minutes, then let cool on a wire rack.

In a mixing bowl, whether by hand or machine, beat soft goat cheese, ghee, vanilla, honey and salt in a bowl.

*If you can tolerate butter, use instead of Ghee for a more traditional cake and cream cheese frosting.

2 Comments Add yours

  1. Joyce E Bjork says:

    I hope to try this soon! Looks delicious!

    Like

    1. Steffanie says:

      Thank you, Joyce! We’re you able to find time to put it together? Let me know how it went. 🙂

      Like

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