It’s officially pumpkin season and time for all the lovely fall flavours. (yes, my spelling has officially changed to British english). I never used to care much for pumpkin cakes and they were never really a “fall-thing” for me growing up in Denmark. However, pumpkin cake is pretty much an autumn staple for me now and I just love all the cosy and warming autumn spices that somehow makes the shorter days and cooler weather quite easy to enjoy. I guess America rubbed off on me after all.
This cake is incredibly moist and bursting with fall flavor from the cinnamon, cloves and ginger. Aside from flavour, it also packs some amazing nutrition. Pumpkin is a great source of vitamins A, C, K, and E, as well as a good variety of minerals, including potassium, magnesium and iron, to mention just a few.
The fact that this cake is grain free, not to mention a lot healthier than original versions, is hardly noticeable, making it a perfect and healthy way to indulge in some autumn goodness without compromising your digestion or ending up with a complete sugar high.
|Grain Free Pumpkin Spice Cake|| |
- PUMPKIN CAKE
- 1¼ cup (300 ml) pumpkin puree (homemade or canned)
- 2 large organic free range eggs
- pinch sea salt
- 2 tbsp (30 ml) extra virgin coconut oil (or olive oil)
- 4 tbsp honey (or stevia to taste for a low sugar option)
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 smashed ripe banana (medium sized)
- ½ cup (120 ml) buckwheat flour
- 1 cup (240 ml) almond flour
- ¼ cup (60 ml) raisins (black currants are great as well)
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 1½ tsp raw apple cider vinegar
- CASHEW "CREAM CHEESE" FROSTING
- ¼ cup cashew nut butter
- 5 tsp lemon juice
- 1 tsp vanilla extract
- honey (or other sweetener of choice) to taste
- Combine banana, eggs and pumpkin puree in a bowl and mix well with a wooden spoon until completely smooth.
- Add the remaining ingredients and combine well.
- Pour cake mixture into a greased square 18cm (7") baking pan.
- Bake at 150°C (300°F) for 35-40 mins until a toothpick comes out clean.
- Remove from the oven and leave to cool completely. It may feel and look a little unbaked in the middle but this will firm up when it's cooled.
- Whisk together the cashew butter, lemon juice, vanilla and honey until it is smooth & creamy in consistency (this can be done by hand or even better in a small high-speed blender)
- Serve the cake topped with the cashew "cream cheese" frosting and drizzle with a little cocoa powder, cinnamon or crushed pecan nuts.
The batter is pretty much fool proof so if you’re not a natural baker, don’t be intimidated. I simply mixed everything together in a bowl with a wooden spoon and baked it for 35 minutes in a square 18cm x 18cm (7″ x 7″) baking tray. It is important to take the cake out of the tray to let it cool completely, which will help avoid it getting soft and mushy in the middle.
You can puree your own pumpkin or use canned pumpkin. That said, homemade pumpkin puree is way nicer and is very simple. Just cut some pumpkin into cubes and steam until soft. Then mush them up with a fork before combining with the egg and banana. Make sure you get rid of any excess water to prevent the dough from getting too wet. Steaming is better than boiling for this same reason and steaming also preserves more nutrients.
The cashew “cream cheese” frosting adds a perfect fresh touch, which blends well with the fall flavours. The frosting is as simple as the cake and consists of a simple mix of cashew butter, lemon juice and honey. I usually use honey or a few drops of stevia to sweeten mine and mix all three ingredients together in a bowl with a spoon. The quantities for the ingredients in this frosting are pretty much just to taste, depending on how lemony or sweet you want it.
Lastly, I drizzled this batch with raw cocoa powder but cinnamon or crushed pecans are also amazing and add a nice and decorative touch.
Reader Question: What is your favourite fall treat?