Orange Pumpkin Spice Cake

INGREDIENTS

• 4 TBSP ground flax seed
• 2/3 cup filtered water
• 2 tsp Cinnamon
• 2 tsp Nutmeg
• 1/2 tsp Ginger
• 1 tsp Baking Soda
• 2 TBSP Baking Powder
• 1 tsp Sea Salt
• 1 1/2 cups Monkfruit Sugar
• 1 Cup (generous cup) melted Coconut Oil (or preferred)
• 6 TBSP Lemon (or orange) juice
• 2 cups Organic Pumpkin Puree
• 3 cups Bob’s Red Mill (gluten free) All Purpose Baking Flour

DIRECTIONS

• Tip a large mixing bowl on it’s side and add flax seed and filtered water.
• Whisk and let it thicken up a bit. Set the bowl down flat.
• To the other side of the bowl, add seasonings, baking soda, baking powder, salt, and sugar.
• Add melted oil and whisk everything together.
• Add Pumpkin Puree and Lemon Juice. Stir with a large spatula or spoon.
• Add Flour and stir with large spoon or spatula.
• Spoon into 8 inch round cake pans that are already greased and floured if needed, or use parchment paper.
• Bake 20 – 25 minutes ( when knife in center comes out clean) at 350 Degrees.

FROSTING

• 1 1/2 Cups Ghee
• 1 pound MonkFruit Powdered Sugar
• 2 tsp organic Orange Flavoring (or you can just use Vanilla if preferred)
• 1 tsp Redmond’s Real Salt (finely ground)
• Mix all ingredients with a hand mixer
• Frost cake when completely cooled.

DISHING ON THIS DISH: This is a fabulous cake for birthdays in the Fall or for the holidays. Be sure to use a full cup of oil, slightly overflowing. It really brings on the moisture and flavor of the cake. We grow a lot of pumpkins in our garden and I love using our fresh, organic puree for this recipe. You could use other ideas for a topping such as an orange glaze with Stevia or Stevia drops, home-made dairy free ice cream, or whatever you might come up with. It’s a very flexible recipe.