Pumpkin Cake with Honey Cinnamon Frosting
Delight in a moist pumpkin cake topped with honey cinnamon frosting for a delicious dessert or special treat.
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Ingredients
For bread:
3 eggs
½ cup honey
¾ can of puréed pumpkin
3 TBSP butter
1 TBSP vanilla extract
1½ cups almond flour
2 TBSP coconut flour
½ tsp baking soda
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground ginger
For Frosting:
¼ can puréed pumpkin
2 TBSP butter
1 tbsp honey
1 tsp cinnamon
For bread:
3 eggs
½ cup (170 g) honey
¾ can of puréed pumpkin
3 TBSP (45 ml) butter
1 TBSP (15 ml) vanilla extract
1½ cups (150 g) almond flour
2 TBSP (30 ml) coconut flour
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) cinnamon
¼ tsp (1.25 ml) ground cloves
¼ tsp (1.25 ml) ground nutmeg
¼ tsp (1.25 ml) ground ginger
For Frosting:
¼ can puréed pumpkin
2 TBSP (30 ml) butter
1 TBSP (15 ml) honey
1 tsp (5 ml) cinnamon
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Instructions
- Preheat oven to 350°F (176°C). Place a piece of parchment paper in an 8x8 baking pan. You may also use a silicone pan to prevent batter from sticking
- Place all wet ingredients in a large mixing bowl and whisk together.
- Add the dry ingredients and stir to fully incorporate.
- Pour batter into pan and bake for 28-30 minutes until slightly golden brown on top.
- While cake is baking, melt all the ingredients for frosting in a small saucepan.
- Let cake cool for 10 minutes before frosting it. Enjoy!
Nutritional Info
Storage
Notes
This recipe can easily be made into pumpkin breakfast muffins. If not using a silicone muffin pan, ensure to use paper liners. Decrease cooking time to 22-25 minutes for muffins.
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