Name: Nut-Free Pumpkin Spiced Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 large eggs; ½ cup maple sugar; ¼ cup coconut sugar; 1 15-ounce can pumpkin puree; 3 tablespoons palm shortening, or ghee; ⅓ cup coconut flour; ¾ cup arrowroot powder; 2 teaspoons pumpkin pie spice; 2 teaspoons grain-free baking powder; 1 teaspoon baking soda; 1 teaspoon pure vanilla extract; 3 ounces cream cheese (I used lactose free Green Valley Organics, Miyokos brand for dairy-free); ¼ cup light-colored raw honey; 2 tablespoons palm shortening or unsalted butter; ½ teaspoon pure vanilla extract

Nut-Free Pumpkin Spiced Cake with Cream Cheese Frosting

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★★★★★

4.8 from 10 reviews

Author: Danielle
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 minutes
Yield: 10 servings 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

3 large eggs
½ cup maple sugar
¼ cup coconut sugar
1 15-ounce can pumpkin puree
3 tablespoons palm shortening, or ghee
⅓ cup coconut flour
¾ cup arrowroot powder
2 teaspoons pumpkin pie spice
2 teaspoons grain-free baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract

Frosting

3 ounces cream cheese (I used lactose free Green Valley Organics, Miyokos brand for dairy-free)
¼ cup light-colored raw honey
2 tablespoons palm shortening or unsalted butter
½ teaspoon pure vanilla extract

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Instructions

Preheat oven to 350F and line an 8-inch by 8-inch baking dish 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 coconut flour, arrowroot powder, pumpkin pie spice, baking powder, baking soda, and vanilla extract. Process for 10 seconds, then let the batter rest for 5 minute. 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 40 to 45 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: dessert, pumpkin, Danielle Walker, against all grain, pumpkin spice, fall, baking, paleo, clean eating, healthy, holidays, thanksgiving

Find it online: https://daniellewalker.com/nut-free-pumpkin-spice-cake-with-cream-cheese-frosting/