Recipe adapted from Heather Christo
Today is my sister Emma’s 30th birthday. I had hoped to take her out to brunch but she was far too hungover for that. Since I wasn’t able to get her to leave the house I decided to whip her up a little personal sized cake and bring it to her. I hadn’t planned on making a cake so I had to use a recipe that called for ingredients I had on hand. This is what I came up with.
Happy Birthday Auntie Emm!!
1 1/2 cups gluten free flour
1/2 cup organic cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup pumpkin puree
2 tbsp coconut oil, melted
2/3 tsp vanilla
1/2 cup coconut milk
In a medium bowl sift together the dry ingredients. In a small bowl combine the wet ingredients. Add the wet ingredients to the dry ingredients. Mix well. Pour the batter into a parchment lined 4 1/2 inch cake pan ( my pan is about 3 inches high and I filled it 2/3 of the way) Bake at 350 for 60 minutes or until a toothpick comes out clean when inserted all the way thorough the center. Let sit for 5 minutes. Remove cake from cake pan, place on a cooling rack for about 15 minutes. Once cake has cooled compleatly cut into 3 using a serrated knife.
*note: If you wish to keep this cake vegan, switch out the cream cheese and use your fave vegan icing!
2 tbsp coco natura, room temp
1/4 cup coconut spread, room temp
1/3 cup cream cheese, room temp
1 1/2 cups icing sugar ( use a bit more if you like thicker icing )
In a stand mixer whip together the coconut spread, cream cheese and coco natura. Add the icing sugar and whip until light and fluffy.
place first piece of cake on a small dish, top with a thick layer of icing. now add the second layer of cake and top with a thick layer of icing. Add the third layer of cake and frost the entire cake! sprinkle with a little unsweetened coconut. Enjoy!
*note: you can make mini muffins with the left over batter. in a greased mini muffin tin, bake for about 25 minutes.