Saturday, 17 January 2015

Paleo Pumpkin Cake with Cinnamon "Cream Cheese" Frosting


How is it Saturday again already? We're only in January, yet this year seems to be flying by already. I guess that means I'm getting old, but it's scary, isn't it? Slow down!

Anyway, Saturday for me can mean only one thing - tea, cake and lots and lots of TV. For me, weekends are all about indulgence and relaxing. I'm so busy in the week juggling motherhood with freelancing that I forget to look after myself, or treat myself every now and again.

This Paleo Pumpkin Cake with Cinnamon Cream Cheese Frosting is one of my favourite cakes I've ever baked. Beautifully moist, thanks to the addition ground almonds, pumpkin and Co-Yo (I love cooking and baking with Co-Yo - there are so many ways to use it!), it's so comforting to enjoy with a mug of tea, Macbook on my lap ready to online shop.

Paleo pumpkin cake

I know that pumpkin is traditionally a Halloween or autumnal flavour to use, but it's so versatile and lends a delicious flavour and moistness to cakes and bakes. I always have a couple of tins of pumpkin puree in my cupboard ready to throw into all manner of dishes (click here for my other favourite pumpkin recipes)

co-yo frosting

Do you have any favourite cakes to enjoy at the weekend?

Sam x

PALEO PUMPKIN CAKE WITH CINNAMON CREAM CHEESE FROSTING


Paleo cake recipes



Ingredients:
1/3 cup coconut flour
2/3 cup ground almonds
1 tsp bicarbonate soda
1 tbsp pumpkin pie spice (I make my own blend by combining 2 tbsp ground cinnamon, 2 tsp nutmeg, 2 tsp ground ginger, 1 tsp all spice)
1 tbsp Coconom ginger coconut sugar
3 eggs at room temperature
3/4 cup tinned pumpkin puree
4 tbsp honey
4 tbsp Lucy Bee coconut oil, melted
1 tbsp Nuts n More pumpkin spice nut butter (or use an extra egg)
1/2 cup + 1 tbsp Co-Yo coconut yoghurt
1 tsp vanilla extract

For the frosting:
300g Co-Yo (I used vanilla)
1 tbsp coconut oil, melted
1 tbsp honey
1 tbsp Coconom coconut sugar (or more to taste)
0.5 tsp cinnamon (or to taste)

Method:
1) Preheat your oven to 180C, then grease and line a loaf tin. In a large bowl, mix together the coconut flour, ground almonds, bicarb, pumpkin spice and coconut sugar.

2) In a separate bowl, lightly whisk the eggs, then stir in the rest of the ingredients until combined. Fold into the ground almond mixture, then pour the batter into your loaf tin and bake for around 25 minutes, or until cooked through. Set aside to cool completely.

3) In the meantime, combine the ingredients for the frosting, adding more sweetener to taste if desired. Spread over your cooled cake, then cut into slices and enjoy!