Wow, another year gone and so fast too! Audrey was so excited that it was my birthday. First thing in the morning she ran into my room and yelled “Happy Birthday!!” This was quickly followed by “eat cake? candles?” and a monotone (but enthusiastic) version of the happy birthday song. I was pretty impressed, actually – she’s only 2 and I didn’t even know she knew that song. We had a few tears when I told her we couldn’t have cake for breakfast, but that was quickly overcome by telling her that I was taking her to the movies! (On a side-note, for your own sanity don’t go see the Barbie movie – it is painfully stupid!). Later that night hubby (Curt) went ALL out cooking me the most amazing roast dinner ever. He doesn’t cook very often, but when he does he makes an event of it (and uses every single pot, pan, and dish in the house!)
I was really going to try to do a whole month without any sweets (including honey and maple syrup), but I couldn’t pass up a cake for my birthday. I had just bought a huge pumpkin at the market that I wanted to use, and because I want to avoid using almonds or almond meal I could not for the life of me find a recipe that would work! Oh well, another excuse to have ‘invention kitchen’ again and make it up myself. After Curtis labelled my last paleo baking adventure “Worst Chocolate Cake. Ever.” I was a little bit hesitant to invent a birthday cake, but I’m so glad I did. Amazingly, it actually worked, and was super yummy! This cake turned out really moist, sweet and delicious. Try it out and please let me know what you think. My oven’s thermostat is broken, so I’ve made a guess about the temperature and timing, but if you make it can you let me know what worked for you?
Paleo Pumpkin Pie Cake
- 2 c. pumpkin puree
- 1.5 t cinnamon
- 0.5 t gr. ginger
- 0.25 t allspice
- 0.25 t gr. cloves
- 0.5 c. maple syrup
- 5 eggs
- 0.5 c melted coconut oil
- 2 t. baking powder
- 0.5 c coconut flour
- 3 T. tapioca flour
- Preheat the oven to 170 degrees, and prepare a cake pan. (I usually line the cake pan with baking paper, but you can use your preferred method)
- In a large bowl mix up the pumpkin, spices, syrup, eggs and coconut oil.
- In a separate bowl stir well the coconut flour, tapioca flour and baking powder
- Add the dry ingredients to the wet ingredients and stir until just combined
- Pour the mixture into your prepared cake pan and bake for approximately 45 minutes (this may be longer, depending on your oven)
If you have had pumpkin pie then the texture and the taste of this cake will seem really familiar to you. It was a huge hit with my family, with everyone asking for seconds. Did you try it? Let me know what you think!