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 cinnamon

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.

To assemble:

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.

Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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