pumpkin gingerbread cake with coconut-vanilla frosting

i bought a lot of canned pumpkin so i didn’t want it to go to waste. 🙂 i wanted to make something delicious before our olympic lifting class tonight and this was a good choice! the apartment smells like pumpkin gingerbread and the actual cake was amazing!

ingredients for the cake:

  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 1/4 cup honey
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon lemon zest

ingredients for the coconut-vanilla frosting:

  • 1/3 cup coconut butter
  • 1/2 cup coconut oil
  • 1/2 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • about 12 almonds


  1. preheat the oven to 350 degrees.
  2. in a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. pour into an 8×8 oven-safe baking dish. bake until completely cooked through, about 30 minutes.
  3. place melted coconut butter and coconut oil in a mixing bowl. then add the honey, maple syrup, and vanilla extract. beat until fluffy. let it rest until the consistency thickens. this will happen when it’s cool enough.
  4. this is where you need to make a decision:
    1. you can either cut the cake into squares and when the cake is completely cooled, add the frosting and a whole almond on each square like the picture below, OR
    2. you can drizzle the frosting on the cake and decorate the top of the cake with the whole almonds.
  5. eat!…you may need a glass of coconut milk with this delicious treat. 🙂


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