Paleo Pumpkin Cake

If you need a quick cake in a hurry, make this recipe. It's gluten-free, paleo and suitable for most diets. Double or triple this recipe for a layer cake, or make it as-is for a 8" round or square pan. Add a little dessert hummus or my protein cookie dough recipe below, and indulge in this tasty holiday treat!

Paleo Pumpkin Cake

 

Ingredients:

1 cup pumpkin

3.5 tbsp pure maple syrup

1 tsp pure vanilla extract

1/4 cup almond butter

1 tbsp almond milk

2 eggs or vegan egg substitute

1/2 cup (scant) coconut flour

3/4 tsp baking soda

1 tsp cinnamon

3/4 tsp ginger

1/8 tsp nutmeg

dash sea salt

optional: 1/4 cup nondairy chocolate chips

Frosting:

Use your favorite frosting or make my healthy protein cookie dough (see below) and add a little more liquid until smooth and spread it onto the cool cake layers.

 

 

Directions:

1. Mix all wet ingredients together in a large bowl and fold dry into wet and fold chocolate chips in last if using.

2. Line a 8" pan with parchment paper or grease it well.

3. Bake at 350F for 22-26 min or until an inserted toothpick comes out clean.

*Double or triple recipe to make a 2 or 3 layer cake. Once cool, frost as desired.

Super Protein Cookie Dough

 

Ingredients:

 

1/3 cup pumpkin puree

1 can chickpeas, drained and rinsed

3 tablespoons vegan vanilla protein powder

3 tablespoons gluten-free oats

1-1/2 teaspoons cinnamon

1/4 teaspoon baking soda (yup)

1/8 teaspoon sea salt

1-1/2 tablespoon pure maple syrup

1 tablespoon organic sunflower seed butter or nut butter

1 teaspoon vanilla

Directions:

 

Puree all ingredients in a food processor, divide into bowls and use it as a dip for fruit, or eat plain with a spoon! You could make a "sundae" as well by melting nondairy chocolate and drizzling it on top, though then maybe reduce or omit the maple unless you want a sweet dessert!