Description
Moist and tender pumpkin cake made with tigernut flour and topped with a homemade pumpkin spice frosting. This cake is gluten free, egg free, nut free, paleo and vegan.
Ingredients
Scale
Cake
- 1 1/2 cups tigernut flour (138g) sift, spoon & level
- 1/4 cup ground flax (25g)*
- 1/4 cup tapioca starch (30g)
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup organic canned pumpkin
- 1/4 cup maple syrup
- 1/4 cup water, room temp
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Frosting
- 1/3 cup palm shortening (or butter), softened
- 1/4 cup coconut cream, room temp**
- 2/3 cup powdered sugar***
- 1 tsp vanilla extract
- 1/4 tsp pumpkin spice
Instructions
- Preheat your oven to 350 degrees F. Line a 7" x 11" or 8" x 8" baking dish with parchment paper and set aside.
- In a large mixing bowl, combine the dry cake ingredients. This includes the tigernut flour, ground flax, tapioca starch, pumpkin spice, baking soda and salt.
- In a separate bowl, combine the wet cake ingredients. This includes the canned pumpkin, maple syrup, water, avocado oil and vanilla.
- Pour the wet mixture into the dry mixture and combine with a spatula until well mixed. The cake batter is thick.
- Scoop the batter into your lined baking dish and use a spatula to spread it to all sides of the pan in a nice, even layer.
- Place the cake in your oven and bake at 350 degrees for 30-35 minutes.
- After baking, remove the cake from your oven and cool to room temperature in the baking dish.
- Make the frosting: combine all frosting ingredients in a large bowl and blend with an electric whisk until smooth.
- Once the cake has fully cooled, frost the cake.
- Store the cake in an airtight container in the fridge, up to one week.
Notes
*To make ground flax, I grind whole flax seeds in a coffee grinder.
**Just the thick white cream from a can of full fat coconut milk/cream.
***You can use regular powdered sugar, make your own powdered coconut sugar or use powdered monk fruit sweetener.