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!
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!
Hi Teri! I’m so sorry I’m just seeing this, my notifications were not working 🙁 To answer your question, it’s not mushy at all! Most people cannot tell that it’s grain free because it has a normal cake consistency. I hope you get a chance to make it — it’s a family favorite around here!