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.
The Recipe Train 