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
* 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.
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!
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)