Day to day, it’s not hard to be a refined sugar-free gal. I get jealous during the holidays tho, when all the desserts come out during gatherings, and I’m bingeing on green bean casserole instead (NOT the same thing).
Enter this cake. Me and my merry sugar-free men can indulge without fear. Topping this with coconut whipped cream is a very real possibility.
1/2 cup coconut flour
2 teaspoons pumpkin pie spice
1/4 tsp salt
1/2 cup pumpkin puree
1/2 cup maple syrup
1/4 cup coconut milk
3 tablespoons melted coconut oil
2 teaspoons vanilla extract
1/2 teaspoon baking soda combined with 1 teaspoon apple cider vinegar
1 cup chopped roasted salted pecans
1/2 cup unsweetened shredded coconut
2 tablespoons coconut sugar
1/4 teaspoon cinnamon
3 tablespoons melted coconut oil or grassfed butter
Preheat oven to 350 degrees
In a medium bowl, combine dry ingredients (if coconut flour is clumpy, sift)
In a larger bowl, combine the wet ingredients (eggs through vanilla). In a small bowl, combine the baking soda and vinegar, then add the mixture to the wet ingredients and mix well. Whisk dry ingredients into wet and mix until smooth. Pour into an 8×8 square pan that has been greased.
Combine crunch ingredients in a bowl, then sprinkle over pumpkin cake batter. Bake for 30 minutes or until topping is brown and gorgeous. DEVOUR. Happy Thanksgiving!