Pumpkin Spice Cake

Deanne Mae Razonable

The pumpkin season is just around the corner 🎃 We couldn't leave you without a healthy pumpkin cake recipe! It has many health benefits and can be used to make some delicious desserts.

This simple and straightforward pumpkin cake recipe is for those of us who want pure pumpkin and spice flavors with nothing else in the way.

Pumpkin Spice Cake (Gingersnap Crust) Ingredients:

For the Crust:
• 3⁄4 cup arrowroot powder
• 1⁄4 teaspoon sea salt
• 11⁄2 cups dates, pitted and soaked in hot water for 5 minues • 2 tablespoons maple syrup
• 2 tablespoons lard (or coconut oil)
• 11⁄2 teaspoons fresh grated ginger root

For the Filling:
• 3 cups pureed pumpkin
• 1⁄2 cup maple syrup
• 1⁄4 cup lard (or coconut oil)
• 21⁄2 tablespoons Beauty & the broth chicken broth or gelatin
• 11⁄2 tablespoons cinnamon
• 1⁄4 teaspoon ground cloves or nutmeg
• 1⁄4 teaspoon sea salt
• For the Frosting:
• 1⁄3 cup arrowroot powder
• 21⁄2 tablespoons lard (or coconut oil)
• 2 tablespoons honey
• 1⁄2 teaspoon alcohol-free vanilla extract

1. Preheat the oven to 325 degrees and grease an 8′′ spring-form pan with either lard or coconut oil. Drain the dates, and place all of the ingredients in a food processor and process for a minute, until a thick and sticky mixture forms. You may be able to do this in a high-powered blender using the tamper, but be sure to stop to scrape the sides and take breaks because it will be hard on the motor. Don’t overmix here – you want the dates to be slightly chunky and not completely incorporated.

2. Transfer the mixture to the spring-form pan and spread evenly along the bottom with a spatula. Bake in the oven for 18-20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.

3. Combine all of the filling ingredients, cold in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5-10 minutes. The mixture should liquefy and the gelatin should dissolve. If you still have some chunks after 10 minutes, transfer to a blender and blend for a few seconds to incorporate.

4. Pour into the spring-form pan over the gingersnap crust. Place in the refrigerator to set for at least 3 hours.

5. To make the frosting, combine all of the ingredients in a small bowl. A thick, spreadable frosting should form. If it is too runny, add more arrowroot, a teaspoon at a time until desired thickness is reached. The frosting will harden when placed in the refrigerator and soften at room temperature

Beauty & the Broth

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