Servings: 9 pieces
Calories: 304kcal
Ingredients
Cake Batter
- 1 cup almond flour- Buy Here
- 1/2 cup arrowroot flour- Buy Here
- 1/2 cup palm oil shortening- Buy Here
- 1/2 cup canned pumpkin- Buy Here
- 1/2 cup maple syrup- Buy Here
- 1/4 cup almond butter- Buy Here
- 3 whole eggs
- 2 teaspoons vanilla extract- Buy Here
- 2 teaspoons baking powder- Buy Here
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt- Buy Here
- 1/2 teaspoon ground nutmeg- Buy Here
Frosting
- 1/2 cup coconut butter- Buy Here
- 1 tablespoon maple syrup- Buy Here room temp
- 1 tablespoon palm oil shortening- Buy Here
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
Instructions
Cake
- Preheat the oven to 350 degrees. Line a 8" by 8" pyrex baking dish with parchment paper.
- Combine all of the ingredients for the cake batter in a large mixing bowl until completely smooth. You can also use an electric KitchenAid mixer for this.
- Pour the cake batter into the baking dish and bake on 350 degrees for 45 minutes until golden.
Frosting
- Before combining the ingredients for the frosting be sure that your maple syrup is at room temp! THIS IS VERY IMPORTANT! If the maple syrup is chilled, it will clump the frosting.
- For the frosting, combine all of the ingredients in a blender or food processor for about 1 minute until smooth. Do not over whip- this will cause the frosting to clump.
- Gently frost the cake with the whipped maple frosting and then serve!
Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Nutrition
Calories: 304kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 183mg | Potassium: 15mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2050IU | Vitamin C: 0.8mg | Calcium: 180mg | Iron: 2.2mg
Tried this recipe?Let us know how it was!