Pumpkin Spice Cake with Maple

Cream Cheese Frosting

*Frosting can be made vegan (simply substitute cream cheese for 1 cup raw cashews (soaked overnight and drained). Substitute butter for raw coconut oil

 

gluten free, hflc, grain free

prep time: 23-26 miminutes

Preheat oven 325

Bake Time: 25 minutes

2 to 3 springform pans

Greased with ghee or coconut oil and dusted with coconut flour

 

Cake:

* In Vitamix or other high speed blender:

1 1/2 cups can pumpkin puree’

1/2 cup granulated monk fruit sweetener (Lakanto)

1/4 cup dark amber maple syrup 

2 tsp unsulphured molasses

1/3 cup  Bulletproof Brain Octane Oil or coconut oil. 

4 eggs

2 cups blanched almond flour (I use Anthony’s)

1/2 cup coconut flour

1 scoop Bulletproof collagen powder (optional)

1/2  tsp. sea salt

1 1/2 tsp. baking soda

2 tsp. ceylon cinnamon

1 tsp. nutmeg

1tsp. powdered ginger

1/8 tsp. ground clove

 

- Blend  above ingredients until creamy and well combined, 5  seconds. Scrape sides and        blend again for a few more seconds.

 

- Bake until center is not jiggly but don’t overcook..

  Cool and frost. Delicious unfrosted too!

 

Maple Frosting:

4 ozs pasture grazed cream cheese

8 oz raw pastured butter (unsalted)

1 tsp fresh lemon juice

1 tsp ground vanilla bean *

1/2 cup powdered monk fruit sweetener *Lakanto

2 Tbsp Grade B or dark Amber maple syrup

dash sea salt

*may add nut milk to thin (if needed) up to 1 Tbsp.

 

Sprinkle with 1/2 cup chopped, toasted nuts if desired (I use pecans)