Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting
If you have around 55 minutes to spend in the kitchen, Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting might be an outstanding gluten free and fodmap friendly recipe to try. This recipe serves 12. This side dish has 648 calories, 7g of protein, and 36g of fat per serving. For $2.54 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 45 people have made this recipe and would make it again. If you have pumpkin puree, baking powder, coconut oil, and a few other ingredients on hand, you can make it. It is brought to you by A Healthy Life for Me. Overall, this recipe earns a not so spectacular spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Pumpkin Cookies with Maple Buttercream Frosting, Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting, and Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/4 cup almond flour
2 teaspoons baking powder
1 cup of enjoy life chocolate chips, melted
1/2 cup coconut flour
1/2 cup coconut oil, melted
2 cups organic coconut sugar, processed in food processor until a powder
4 large eggs, room temperature
1 1/2 cups pure maple syrup
2 cups pumpkin puree
2 teaspoons pumpkin spice mix
2 teaspoons salt
1 cup tapioca flour
2 sticks of unsalted butter (1 cup), room temperature
Equipment:
springform pan
oven
mixing bowl
microwave
bowl
frying pan
Cooking instruction summary:
Preheat oven to 350Grease two 9" springform pansIn a large mixing bowl mix together maple syrup, pumpkin puree, eggs, and coconut oil.In a large bowl stir to combine almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.Slowly add almond flour mix into wet ingredients until completely combined.Pour batter into prepared pans dividing evenly.Bake for 35 minutes or until cake is cooked through center.Remove and let cool completely.In an electric mixing bowl add butter and beat until smooth.Slowly add in process organic coconut sugar and allow to completely combine.Place chocolate chips in a small bowl and microwave for 40 seconds, remove stir, add back in to the microwave for an additional 20 seconds. Should be melted and smooth.While mixer is running on low, pour chocolate into mixture and allow to mix until smooth.Once cakes are cool remove from pan.Place first cake on cake stand and pour about 1/3 of the frosting mixture on top, smoothing to the edges.Gently place second cake on top of frosting.Use remaining frosting to coat top and sides of cake.Serve.Place in refrigerator if not serving immediately.
Step by step:
1. Preheat oven to 350Grease two 9" springform pans
2. In a large mixing bowl mix together maple syrup, pumpkin puree, eggs, and coconut oil.In a large bowl stir to combine almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.Slowly add almond flour mix into wet ingredients until completely combined.
3. Pour batter into prepared pans dividing evenly.
4. Bake for 35 minutes or until cake is cooked through center.
5. Remove and let cool completely.In an electric mixing bowl add butter and beat until smooth.Slowly add in process organic coconut sugar and allow to completely combine.
6. Place chocolate chips in a small bowl and microwave for 40 seconds, remove stir, add back in to the microwave for an additional 20 seconds. Should be melted and smooth.While mixer is running on low, pour chocolate into mixture and allow to mix until smooth.Once cakes are cool remove from pan.
7. Place first cake on cake stand and pour about 1/3 of the frosting mixture on top, smoothing to the edges.Gently place second cake on top of frosting.Use remaining frosting to coat top and sides of cake.
8. Serve.
9. Place in refrigerator if not serving immediately.
Nutrition Information:
covered percent of daily need
