The Spunky Coconut

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Pumpkin Spice Cake

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I’m calling this Pumpkin Spice Cake, because it’s made with pumpkin pie spice, but it also reminds me a lot of carrot cake. The frosting came out especially nice, and I think it’s the frosting combined with the cake that seems similar to carrot cake. Still, I can’t bring myself to call it carrot cake when there isn’t any carrot in it. You’ll just have to make it yourself and tell us what you think. Whatever you call it, it’s delicious.

Those of you who follow along will recognize right away that this is another variation of the Vanilla Bean Cake. Meaning, this cake isn’t only inexpensive to make, gluten-free, casein-free and sugar-free, but high in protein and low in carb too. I did the math once, and it was around 12 carbs per slice (8 slices total in the cake). Gotta love that 🙂 Plus it’s easy to whip up in the blender or food processor, so it doesn’t take long to make. And are beans ok for the Paleo Diet? Chris Kresser says yes!

Happy fall everyone! Cheers, Kelly

Pumpkin Spice Cake

gluten-free, grain-free, dairy-free, refined sugar-free

Add to food processor:

Cake Ingredients
2 cups room temperature cooked beans, like navy or great northern. (If your beans are cold from the fridge, put them in a bowl of hot water for a few minutes, then strain.)
6 eggs
1/2 teaspoon vanilla liquid stevia
1 teaspoon vanilla extract
1/3 cup coconut flour
1/3 cup honey
1/4 cup melted coconut oil
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1 and 1/2 tablespoons pumpkin pie spice (try my spice blend recipe)

Cinnamon Frosting
2 cups walnuts soaked at least three hours, rinsed and strained
2 teaspoon cinnamon
1/4 cup honey
1/2 cup + 2 tablespoons cashew milk (see my How to Make Cashew Milk video)

Sprinkle Ingredients
shredded unsweetened coconut
cinnamon

Cake Directions:

  1. Set the oven to 325°F.
  2. Add the beans, and eggs the food processor fitted with the S blade. Puree until completely smooth. Add the rest of the cake ingredients and puree until smooth.
  3. Pour the batter into a pan* and bake for about 30 minutes, or until a knife inserted comes out mostly clean.
  4. Allow to cool, then transfer to a plate, and add frosting.

*For cupcakes: Fill unbleached paper cups 3/4 full with cake batter, and bake for about 22 minutes.

Frosting directions:

  1. Add all the frosting ingredients to the food processor fitted with the S blade.
  2. Puree until completely smooth. Refrigerate the frosting if needed to cool.
  3. Spread the frosting on the cupcakes, then sprinkle coconut and cinnamon on top.

Note: Refrigerate leftovers.

♥, Kelly

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Comments

  1. This sounds great! I’ve loved the two bean cakes I’ve tried so far (between yours and “Healthy Indulgences”). I’m wondering if some pumpkin could be added in addition to or in place of some beans as I have some to use up. Also, I’m not allowed to have honey or cashews so I’ll have to try some substitutes there (coconut milk most likely). Is the honey strictly for sweetening or does it need the liquid property so I know which sweetener to sub with. Thanks!!!

  2. Thanks! I don’t know if subing pumpkin would work. I was wondering that myself. I’d like to do a version of this with pumpkin and no eggs. (SO hard not using eggs!)

    Also, I’m not sure if you would need another liquid, like agave, to sub for the sweetener. You could probably use coconut sugar or something, but take off some of the bake time.

  3. Kelly, this looks good, but I would also like to see a pumpkin cake made with puree … or even coconut flour pumpkin cookies. yum!

  8. You’re breaking lots of new ground with your your vanilla bean cake variations. 🙂 I like the surprise factor in the name of this cake and the original vanilla bean cake. They are not what you think, but they are exactly what you say they are. LOL I just want to come visit one day and have tea and cake with you and the girls. 😉

    Shirley

  9. Kelly! I tried this recipe last night and substituted apple sauce for the eggs to make it a Gluten Free Vegan Cake!! Very yummy and moist!! (Although I had to increase the cooking time a little) This is a great recipe! GREAT JOB!!

  10. Saw this and made it right away!! Sooooo good!! 🙂 If you figure out a way to put pumpkin in it, I would love that. 🙂

  13. It should be fine in a large rectangular cake pan. I’d say about 24 minutes, but check it to make sure it’s done 🙂

  16. another egg substitute is ground flax seed:

    1T ground flax seed soaked in 3T warm water per egg to replace.

    Always works the same as eggs in baked goods.

  20. Do you know how I could substitute, say, oat flour for the coconut? It would absorb way less moisture.. So maybe less eggs or more flour?

  21. Any ideas for substituting oat flour for the coconut flour? I’m thinking less eggs and more oats, since they’re not as absorbant as coconut..

  22. I made this a few days ago! I used xylitol with 1/3 cup almond milk in place of the honey (I’m completely sugar free for now) and used a different glaze. The cupcakes were amazing! I was shocked! They’re so good I’m considering making them for my graduation party, but I’m going to have my completely unhealthy brother taste test them first. Thanks!

  23. How long will these stay fresh? I made the cupcakes 4 days ago and have been keeping them in the fridge. They still taste amazing, but I want to make sure they’re still okay to eat! I live alone, so 12 cupcakes lasts awhile.

  24. i used canned pumpkin 1/3 cup to replace honey and added 1/3 cup brown sugar substitute. Came out great!