Paleo Pumpkin Gingerbread Cake with Maple-Vanilla Frosting
- 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
- 1/3 cup coconut butter
- 1/2 cup coconut oil
- 1/2 tablespoon honey
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- Pecan halves or whole almonds for garnish
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Ginger, ground (1 teaspoon)
- Lemon, zest (1/2 teaspoon)
- Pecan halves or whole almonds (1)
- Pumpkin puree (1 cup)
- Condiments
- Coconut butter (1/3 cup)
- Justin’s maple almond butter (1 cup)
- Cooking & Baking
- Baking powder (1 1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Cardamom (1/4 teaspoon)
- Cinnamon (1 teaspoon)
- Cloves (1/4 teaspoon)
- Coconut oil (1/2 cup)
- Honey (1/4 cup)
- Maple syrup (1 tablespoon)
- Nutmeg (1/4 teaspoon)
- Vanilla extract (1 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Refrigerated
- Eggs, large (2)
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Recipe Stats
Published November 15, 2011 (1 year ago).
95 people saved this recipe.
