Pumpkin Cake with Honey Cinnamon Frosting

Ingredients

For bread:

3 eggs

½ cup honey

¾ can of puréed pumpkin

3 TBSP butter

1 TBSP vanilla extract

1½ cups almond flour

2 TBSP coconut flour

½ tsp baking soda

1 tsp cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground ginger

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For Frosting:

¼ can puréed pumpkin

2 TBSP butter

1 tbsp honey

1 tsp cinnamon

For bread:

3 eggs

½ cup (170 g) honey

¾ can of puréed pumpkin

3 TBSP (45 ml) butter

1 TBSP (15 ml) vanilla extract

1½ cups (150 g) almond flour

2 TBSP (30 ml) coconut flour

½ tsp (2.5 ml) baking soda

1 tsp (5 ml) cinnamon

¼ tsp (1.25 ml) ground cloves

¼ tsp (1.25 ml) ground nutmeg

¼ tsp (1.25 ml) ground ginger

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For Frosting:

¼ can puréed pumpkin

2 TBSP (30 ml) butter

1 TBSP (15 ml) honey

1 tsp (5 ml) cinnamon

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Dietary Therapies

SCD

MED

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Shellfish Free

Soy Free

Recipe PDF

Instructions

Preheat oven to 350°F (176°C). Place a piece of parchment paper in an 8x8 baking pan. You may also use a silicone pan to prevent batter from sticking
Place all wet ingredients in a large mixing bowl and whisk together.
Add the dry ingredients and stir to fully incorporate.
Pour batter into pan and bake for 28-30 minutes until slightly golden brown on top.
While cake is baking, melt all the ingredients for frosting in a small saucepan.
Let cake cool for 10 minutes before frosting it. Enjoy!

Nutritional Info

Storage

Notes

This recipe can easily be made into pumpkin breakfast muffins. If not using a silicone muffin pan, ensure to use paper liners. Decrease cooking time to 22-25 minutes for muffins.

This recipe was originally published in

Used with permission from

Harvest and Healing