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Paleo Pumpkin Cake with Maple Cream Frosting (grain-free, gluten-free, dairy-free)
TEXANERIN18Ingredients
45Minutes
440Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1 1/4 tsp. baking soda
- 3 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 4 large eggs (50 grams each, out of shell, room temperature)
- 7 Tbsp. coconut oil (melted1, you can also use unsalted butter for a non-dairy-free / paleo version)
- 1/2 cup maple syrup
- 2 Tbsp. coconut sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tsp. vanilla extract
- 1 cup unsalted cashews (soaked2)
- 1/4 cup maple syrup (I recommend using the darker Grade B kind like this so that the maple taste is more intense)
- 2 tsp. water
- 1 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1 tsp. lemon juice
- 1/3 batch candied walnuts (or more maple, made with pecans)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium390mg16% |
| Potassium270mg8% |
| Protein9g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber3g12% |
| Sugars23g |
| Vitamin A50% |
| Vitamin C2% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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