This rich, perfectly spiced, gluten- and dairy-free coconut-flour pumpkin cake is Paleo/GAPS/SCD-legal and is a perfect treat for the fall when these squashes are in season.

Serves: 12

Prep time: 20 minutes

Cook time: 1 hours, 20 minutes

Ingredients

• 1 cup pumpkin, butternut squash, acorn squash or kabocha squash
• 1 cup ghee or coconut oil (melted, plus extra for greasing the pan )
• 12 pasture-raised eggs
• 2 teaspoons ground vanilla bean powder
• 1-1/3 cup raw, local honey
• 2 teaspoons cinnamon (I like Ceylon cinnamon)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon dried ginger
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1 cup coconut flour
• 1 cup homemade coconut milk

Directions

Preheat oven to 350F. Grease a 9×13 pan.

Peel and quarter the pumpkin or squash. Steam for 30 minutes or until soft. Puree’ in a blender until smooth and use 1 cup for this recipe. Reserve the rest for later use.

Mix eggs with vanilla, honey, pumpkin, spices, salt and baking soda until combined.

Slowly add in coconut flour, ghee and coconut milk. Beat or whisk until there are no lumps.

Pour batter into prepared baking pan.

Bake for 40-50 minutes, or until a toothpick comes out clean.

Let cool, then frost with Honey-Yogurt Frosting or Vegan Coconut Milk Frosting.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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