Pumpkin Spice Cake (Paleo, SCD)

Many of you are getting ready to celebrate Thanksgiving — a holiday that provides ample opportunity for pumpkin to shine.

Well this recipe allows pumpkin to grandstand in a most delectable way, combining the best of a soft, delicate cake mixed with all the warm spices that complement the familiar orange gourd so well.

This cake is grain-free, gluten-free, and dairy-free. It’s also compliant with the Specific Carbohydrate Diet (SCD), a healing protocol that helped me immensely in the early days after being diagnosed with Crohn’s Disease.

And I must give a shout-out to Heavenly Organics for sending me some of their amazing raw, organic honey, which was used in this recipe. Heavenly Organics is so conscientious — their bees are happily wild and free, and the honey is sustainably sourced using bee-friendly and smoke-free methods.

So if you’re feeling a little “pie schmie” this holiday season, serve this Pumpkin Spice Cake instead. Up the ante on the devilishly-good factor by drizzling with caramel sauce and adding a dollop of coconut whip.

Pumpkin Spice Cake (Paleo, SCD)

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Author: Martine Partridge

Recipe type: Dessert/Treat

Ingredients

• 1¼ c almond flour, must be fine ground
• ¼ c coconut flour, sifted
• 1 tsp baking soda
• ¼ tsp sea salt
• 1½ tsp cinnamon
• ¾ tsp ground ginger
• ½ tsp ground nutmeg
• ⅛ tsp cloves
• ⅛ tsp allspice
• 3 eggs
• ⅓ c honey
• ¼ c coconut oil, melted
• ¾ c pumpkin puree
• ¼ c apple sauce
• 1 tsp vanilla
• 1 tsp apple cider vinegar

Instructions

1. Preheat the oven to 325 degrees. Lightly grease a 9-inch spring form pan. Line the bottom with parchment paper.
2. In a medium bowl, add almond flour and sift in coconut flour. Add the baking soda, salt, and all the spices. Set aside.
3. In a larger bowl, using an electric mixer, beat the eggs, honey, and oil. Add the pumpkin puree, apple sauce, vanilla, and apple cider vinegar. Beat to combine.
4. Add the dry ingredients to the wet in two additions; combine.
5. Pour batter into the prepared pan. With the back of a spoon, gently smooth the top. Bake for 40-50 minutes, until firm in the centre.
6. Remove the cake to a wire rack and cool for 30 minutes. Before removing sides of the spring form pan, carefully run a knife around the edges to be sure no sticking occurred.
7. Allow the cake to cool completely before cutting and serving.
8. Serve alone or with caramel sauce and/or whipped coconut cream.
9. Store any leftover cake in the fridge.

3.5.3208