Print

Paleo Pumpkin Cake

Paleo pumpkin cake after a slice of cake had been cut with caramel dripping from the top

This cake is rich, moist, and full of pumpkin flavor, all while still being paleo. So good you’ll think you cheated.

Ingredients

Scale

The cake

  • 1 Cup Pumpkin Puree
  • 1 Egg
  • 1/2 Cup Honey
  • 1 Cup Almond meal
  • 1/2 Cup Coconut Four
  • 1 TBS Chia seeds
  • 1 tsp Baking powder
  • 2 tsp Cinnamon (Ceylon*)
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ground Ginger

The Caramel drizzle

  • 1/4 Cup Coconut Palm Sugar
  • 1 Can Full fat Coconut milk ( Chilled and solids separated from liquid)
  • 1/4 tsp Fleur de sel Salt

Instructions

  1.  Start with the caramel. Combine the palm sugar and coconut solids in a sauce pan and bring to a simmer over medium heat.  Whisk occasionally to prevent burning and let this simmer until it darkens in color and thickens. Remove from heat and stir in the salt. Set this aside for now.
  2. Pre-heat oven to 350F
  3. In a mixing bowl combine the almond flour, coconut flour, chia seeds, baking soda, and spices.
  4. In a stand mixer combine the pumpkin puree, egg, and honey. Once this is mixed together turn the mixer to low and slowly add in the dry ingredients.  Mix until fully combined.
  5. Lightly grease a loaf pan and scoop half the dough into it. Spread this out evenly then cover with 2 TBS Coconut caramel. Repeat with remaining dough and 2 more TBS Coconut caramel.
  6. Bake for 50-55 minutes, then remove from oven and allow to cool completely.  You can serve with remaining Coconut caramel once it’s cool, but for best results chill for 2 hours before serving.