Tuesday, November 8, 2011

Pumpkin Almond Cake with Slightly Sweet Cream Cheese Icing

Okay, here is that second pumpkin recipe I was talking about.  This time I used pureed pumpkin with almond butter instead of coconut oil and the result was a more cake-like texture.  Also, this cake has a stronger almond flavor than the Pumpkin Bars recipe, thanks to Trader Joe's Roasted Almond Butter with Flax-seeds (if you don't have some, I highly recommend you drop everything and go buy some now!).  I used the same cream cheese icing recipe, only this one is less sweet.  In fact, this entire dessert is less sweet than the first recipe but just as delicious.  Again, no grains, no gluten, no refined sugars.  You're welcome.

Rich cake-like crumbs without any grains:  amazing!

Pumpkin Almond Cake Ingredients:
1c almond flour
1c pureed pumpkin
1c almond butter (I used Trader Joe's Almond Butter with Roasted Flax-seeds)
1/2c honey
2tbs amber agave nectar
2 large eggs
1 1/2 tsp baking soda
2tsp vanilla extract
1tsp cinnamon
1tsp ground ginger
1/4tsp allspice

Slightly Sweet Cream Cheese Icing Ingredients:
1 stick butter, room temp (preferably organic)
8oz full fat cream cheese, room temp
1/4c honey
2tsp vanilla extract

1. Preheat your oven to 350F.  Line an 8x8" or 9x9" pan with nonstick foil.  In a large bowl, beat all ingredients together until well combined.  Pour into pan and bake for about 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.  Cool completely before frosting.
3. To make the frosting, beat butter and cream cheese until well combined.  Add your honey and vanilla and continue to beat until light and fluffy.
Make Ahead Tip:  When cool, you can wrap your cake in foil and freeze it (without the frosting), dethawing it before you want to serve it and whip up the icing then.

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