Preheat oven to 350F and line an 8-inch by 12-inch sheet pan with parchment paper.
In a food processor, cream together the eggs, maple sugar, coconut sugar, pumpkin puree, and palm shortening for 30 seconds. Scrape down the sides with a rubber spatula. Add the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and vanilla extract. Process for 10 seconds, then let the batter rest for 5 minutes. Process for 15 seconds longer, until the batter has thickened and is smooth.
Transfer the batter to the prepared dish and smooth the surface with a rubber spatula. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, beat the cream cheese, honey, palm shortening, and vanilla in a bowl with an electric handheld mixer until smooth and creamy. Store in the refrigerator until ready to use.
Remove from the oven and cool completely on a wire rack before frosting the cake. Frost, slice, and enjoy!
Notes
Store leftovers in the fridge for up to 10 days.
Keywords: gluten free, pumpkin spice, fall, cake, desserts, Danielle Walker, against all grain, paleo