Here’s another seasonal favorite made paleo and gluten free…a moist and delicious pumpkin cake using real pumpkin…
Oh yes, it’s that time of year…and right now I love everything pumpkin!
To me it’s the one flavor that represents everything that’s great about the season, from the crisp autumn days to the family coming home for Thanksgiving – all rolled into one.
This is a very easy cake recipe that comes with a super-simple, light and creamy frosting. Sprinkle a few dark mini-chocolate chips on top for a little extra wonderful.
It’s a fairly dense and moist cake I think you’re really going to like…with a texture somewhere between a pie and a cake. And while it may look like a sugar high on a plate, it’s really not an overly-sweet paleo dessert – I wanted that rich pumpkin taste we all love to be the star of this one!
And like almost all my paleo dessert recipes with a few more carbs, I try to keep the servings on the small side. Portion control! So you should get about 9 tasty squares that are about an inch-and-a-half high (including the frosting) from an 8″ x 8″ pan.
But if you have more self-control that I do, or you’ve got a crowd coming over you want to treat, then go ahead and double the recipe!
Here are just a couple of baking tips for you before you get out the mixing bowls…
First, I lined the bottom of the pan with a square piece of parchment paper just in case the cake decided to stick…it lifted right off the parchment with no problems so I suggest you do that too.
And second, after you’ve let the cake cool and layered on the cinnamon-vanilla frosting, stick it in the fridge for 15 minutes or so – you just want to give the frosting a little extra time to set up before you serve it.
Hope you enjoy this little paleo and gluten-free pumpkin cake recipe, and as always, let me know what you think!