pumpkin pie cake


we went to the pumpkin patch last week to pick a few out. yes, it is halloween today, and no, we did not yet carve our pumpkins. first of all, we are procrastinators. second of all, i’m secretly happy that we haven’t carved them yet because i think they are pretty when they are whole. once you carve them, they get smooshy and stinky and only last a few days.

anyhow, despite getting ridiculously car sick on the way there AND on the way back, we had a great time picking them out and visiting the farm stand that accompanies the pumpkin patch. all of those pumpkins made me hungry for pumpkin pie, pumpkin bread, pumpkin butter, pumpkin cake,… you get the idea. so i picked one treat to make. pumpkin cake. i could not find a recipe ANYWHERE online that was grain free. this surprised me, because pumpkin is a wonderful binder, and incredibly easy to bake with.

that in mind, i came up with my own recipe using coconut flour. i used a vanilla cake recipe i found as inspiration. it turned out great! next time i make it, i am going to try adding 1/2 cup or so almond meal to the batter to give it more crumb. the cake is very much like a pumpkin pie. i’m not sure how to explain how or why, so you’ll have to try it for yourself. this is a very addicting cake, and very light. i made it in a 9×9 cake pan, thinking i could get at least 16 servings out of it. wrong. i ate 3 pieces of it before brian even got to try it. i will definitely make this cake again. it is so easy, and requires very few ingredients. oh, and the brown sugar cream cheese frosting is mandatory.


wet ingredients:

1 15 oz can pumpkin puree

6 eggs

1/2 cup maple syrup

2 tsp vanilla extract

1/4 liquid cup coconut oil

dry ingredients:

1/3 cup coconut flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp ground cardamom

preheat oven to 325f. grease up a 9×9 cake pan and line bottom with cut parchment paper.

puree wet ingredients with food processor. be sure to scrape down the sides and scoop up the bottom of the blades so no ingredients stick to the bowl of the processor, getting left out.

sift the dry ingredients together. it is important to sift, because coconut flour gets clumpy.

pour dry ingredients into food processor and let it run for a minute or so, until all ingredients are combined. give it a taste before transferring to your prepared pan. it may need more syrup to sweeten or spices etc.

pour batter into pan, and stick in the oven for 40 minutes, rotating half a turn after first 20 minutes. a toothpick should come out somewhat clean, but a little moist.

center should be just firm, and may rise a little. sides should pull away from pan slightly.

cool for half an hour before running a knife around the edges to loosen cake from pan. invert onto cooling rack and cool for an hour or so before frosting.

brown sugar cream cheese frosting

8 oz cream cheese

1 cup brown sugar

blend ingredients with electric mixer until sugar dissolves and desired consistency is reached. it should be a little whippy and airy. you can add a tbsp or so coconut flour to thicken if it seems too sloppy for spreading.

place pecans or other nuts on frosted cake for extra fally-ness.

hide your cake from squirrels and other chiseler types.


4 thoughts on “pumpkin pie cake

  1. I remember that horrible ride to the patch. *barf*

    In comment to your pumpkins, I think its great you haven’t yet carved them. Neil and I carved them on halloween night and they were smashed by rebel teenagers about 2hrs later. boohoo.

    I intend to make this cake. Hopefully it wins the office ladies over.

    • brian and i were laughing about that ride on the way there! car sick just isn’t the same without you!

      you should try adding a handful of almond flour to add some crumb, and let me know how it turns out.

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