1tbsppumpkin pie spice + 1 tsp of pumpkin pie spice
Wet Ingredients (Mix together in a separate bowl)
4eggswhipped slightly
1/3cupof pure maple syrup
1/4cupof coconut oil
3/4cupof canned or puréed pumpkin(NOT pumpkin pie filling!)
1/2cupof full-fat coconut milk
1tspof vanilla extract
Cinnamon-Vanilla Frosting
1/2cupof palm shortening
1/4cupof raw honey
3tbsof tapioca flour
1tbscoconut flour
1 1/2tspof vanilla extract
1/2tspground cinnamon
Instructions
Cake Instructions
Preheat oven to 350º F
Mix the dry ingredients and wet ingredients in separate bowls, then pour the wet ingredients into the dry ingredients bowl
Whisk together throughly to form a batter
Line the bottom of an 8"x8" pan with parchment paper (recommended to prevent sticking)
Pour the batter into the cake pan and even out into a layer
Place on center rack of 350º F oven
Bake approximately 25-30 minutes (IMPORTANT: Oven cooking times and temperatures always vary. Just be sure and stick a toothpick into the center of cake to test doneness...if the toothpick comes out clean, the cake is ready.)
Remove from oven and let cool while you prepare the frosting
Cinnamon-Vanilla Frosting Instructions
Simply combine all the frosting ingredients and mix well – I used a stand mixer to make sure it comes out nice and smooth
Layer frosting on top of cooled cake
Sprinkle with a few dark chocolate mini-chips if desired
TIP: Place frosted cake in refrigerator for about 15 minutes to allow the frosting to harden a bit before serving.