Monday, September 16, 2013

Paleo Pumpkin Cake with Creamy Whipped Topping

The Family is not big fans of Pumpkin in general but I have to admit this cake was so damn good!  We had it for dessert yesterday and even ate for breakfast it was so yummy.  It requires some foresight to make the Topping be time well spent. 

Ingredients Cake:
Almond Flour 2 cups
Pumpkin 1 cup all natural
Coconut Milk 1 cup unsweetened 
Coconut Flour 1/2 cup 
Coconut Oil 1/4 cup melted
Agave/Honey/Maple 1/4 cup
Eggs 2 large
Cinnamon 1 tablespoon
Vanilla 1 teaspoon 
 Nutmeg 1 teaspoon

*More Coconut Oil to grease pan
Nuts 1 cup chopped (any)

Whisk all ingredients together and pour into loaf pan greased with Coconut Oil.  Bake at 325 degrees for 25-30 minutes until light golden brown.  Allow to cool then slice in half lengthwise.  

Ingredients Creamy Whipped Topping:
Coconut Milk 3 cups
Agave/Honey/Maple 1/4 cup
Arrowroot Powder 2 tablespoons
Vanilla 1 teaspoon 

*Place Coconut Milk in refrigerator over night or in freezer for about hour until milk solids form.  Scrape solids out and only use that (make drinks with the remaining Coconut Water!).  Beat milk solids and remaining ingredients about 10 or so minutes until light and fluffy using a standing or hand mixer.  

Then frost each layer of Cake with Whipped Topping and sprinkle with chopped Nuts.  Place Cake bake in pan or wrapped in plastic wrap and in refrigerator for at least half hour before slicing and serving.  

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