Paleo Pumpkin Cake with Maple Glaze Icing
YOU GUYS. This cake tho.
I've already told you I love pumpkin everything. And this cake makes me oh so happy. But put the maple glaze on top and I'm a complete goner.
This is my Paleo Pumpkin Loaf made fancy with a maple glaze. Who knew that cashews and a few other ingredients could turn into this kind of goodness???
Do not be intimidated by this recipe. It's crazy easy, and if you have a high powered blender you get to skip a step. This makes quite a bit of icing, so feel free to halve it if you're only doing a light drizzle. If you are bringing this to a holiday event, I vote for the bundt cake because it's just gorgeous. If you're giving out loaves, use the mini loaf pans and spread a layer of icing on top. And if muffins are your thing, do a quick zigzag drizzle using a pastry bag or plastic bag with the tip cut off the end. I promise any version will be a total hit! Especially after everyone has devoured it and you tell them they just ate cake without grains, dairy or refined sugar.
Ingredients
For the pumpkin cake:
- 1 cup cashew butter almond or sunbutter work as well
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup maple syrup
- 1/4 cup full fat coconut milk
For the Icing:
- 1/2 cup raw cashews
- 1/4 cup maple syrup
- 4 tablespoons coconut butter
- 2 tablespoons coconut oil
- 1 tablespoon water
- Dash of vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Place cake ingredients in large bowl and mix until smooth.
- Pour cake batter into greased cake pan of choice or muffin cups with liners. (I prefer a small bundt pan because it's just fancier!)
- Bake cake or loaf for 40-50 minutes and muffins for 25ish minutes, or until toothpick inserted comes out clean.
- Let cool before removing.
- For the icing, place cashews in food processor and pulse until fine meal forms. (Skip this step if you have a high powered blender!)
- Place ground cashews and remaining icing ingredients in blender and process until smooth. If icing is too thick to pour, add water by 1/2 tablespoon at a time until desired consistency is achieved.
- Icing can be poured over cake, spread over loaves, or drizzled over muffins. Or eaten with a spoon because ERMAHGAH this stuff is amazeballs.
Tried this recipe?Let us know how it was!
