Paleo Pumpkin Cake with Maple Glaze Icing

by | Nov 15, 2017 | Recipes | 2 comments

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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.
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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.
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2 Comments

  1. Teri
    Teri on November 18, 2017 at 4:57 pm

    How does this turn out since it doesn’t have any flour? Is it mushy? If it’s a little gooey, that’s fine, but I don’t want a mushy mess that won’t hold up. Thanks for the input!