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Fluffy and moist grain-free pumpkin cake topped with a paleo salted caramel frosting. This gluten-free cake is naturally sweetened and perfect for fall!

Grain-Free Pumpkin Cake with Salted Caramel Frosting

Fluffy and moist grain-free pumpkin cake topped with a paleo salted caramel frosting. This gluten-free cake is naturally sweetened and perfect for fall!

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
SERVINGS 10

INGREDIENTS

  • 2 eggs
  • 1/2 cup coconut sugar
  • 2 tbsp honey
  • 3/4 cup canned pumpkin
  • 1/4 cup coconut oil
  • 1/2 cup coconut or almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 teaspoon baking soda
  • 1.5 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 cup coconut flour
  • 1 cup cassava flour

For Frosting:

  • 1 Can Simple Mills Vanilla Frosting
  • 1/2 batch of my Vegan Salted Date Caramel

INSTRUCTIONS

  1. Preheat oven to 350 F and line a 9 inch cake pan with parchment paper and coconut oil.
  2. In a large bowl, beat eggs, honey, and sugar until well combined and the sugar has begun to dissolve. Add pumpkin and coconut oil and beat again for a minute, then stir in coconut milk, vinegar, vanilla, and baking soda.

  3. Add cinnamon, nutmeg, cassava flour, and coconut flour to the wet ingredients and fold until well combined. Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk, then pour the batter into the prepared baking pan and smooth the top with a spatula.

  4. Bake in the preheated oven for 25-30 minutes or until a knife comes out clean.
  5. Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely before frosting.

To Make Salted Caramel Frosting:

  1. Frost the cake with the vanilla, then add a spoonful of the caramel and drizzle it over the cake. use the back of a spoon to lightly swirl the caramel into the frosting without overmixing, then garnish with a bit of fancy sea salt.