Pumpkin Spice Cake with Cream Cheese Frosting
This pumpkin spice cake with cream cheese frosting is rich, sweet, tangy and perfect for a chilly fall evening! Gluten-free, animal-based.
Servings: 9 squares
Calories: 231kcal
Ingredients
For the cake
- 15 oz can pumpkin puree
- 1/3 cup maple syrup
- 2 large eggs
- 4 tablespoons salted butter, room temperature or unsalted and add a pinch of salt
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie seasoning
- 1/4 cup coconut flour or 1 cup white rice flour
For the cream cheese frosting
- 6 oz cream cheese
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons maple syrup
- splash vanilla extract
Instructions
- Add the pumpkin puree, maple syrup, egg, butter, vanilla extract and pumpkin pie seasoning to a bowl and mix until well combined and smooth.
- Add in the coconut flour or white rice flour (I recommend sifting it first, to ensure there are no clumps), and stir well.
- Pour mixture into a 8x8 or 9x9 baking dish and place in the oven. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Allow to cool fully. In the mean time, make the cream cheese frosting by adding all ingredients to a mixing bowl. I recommend using a stand mixer or hand mixer, and blend until the frosting is smooth.
- Once the cake has cooled fully, spread the frosting over the top. Cut into slices and place in the fridge with an air-tight lid for up to 5 days. Alternatively, the cake can be frozen in an air-tight container for up to a month. I recommend separating the slices prior to freezing, so they do not stick to each other. Thaw in the fridge for several hours before consuming.
Notes
Nutrition Facts (per serving, recipe makes 9 servings): 231 calories, 16 g fat, 18 g carbs, 2 g fiber, 14 g sugars, 4 g protein