Oat Flour Pumpkin Cake with Coconut Sugar Frosting
This Oat Flour Pumpkin Cake with Coconut Sugar Frosting is a delicious healthier for you cake recipe.
Ingredients
Wet
- 2 eggs
- ¾ cup pumpkin puree
- ¼ cup vegan milk
- ½ teaspoon vanilla
- 2 tablespoon maple syrup
- ½ cup coconut sugar
- 2 tablespoon oil of choice
Dry
- 1 ½ cups + 2 tablespoon oat flour gluten free if needed
- 1 cup almond flour
- 1 tablespoon arrowroot starch or sub cornstarch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
Coconut sugar frosting Frosting
- ½ cup butter - softened to room temp
- 1 cup coconut sugar
- ½ teaspoon vanilla exact
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Mix together all of your wet ingredients including the set flax eggs in a large bowl until smooth. Pour in dry ingredients and mix.
- Pour batter into an 8x8 baking dish lined with parchment paper. Bake for 35-40 minutes.
- Let cake cool for at least 1 hours, otherwise the frosting will melt on the cake. I recommend popping the cake in the fridge for at least 15 minutes at the end of cooling to make sure it is completely cool.
- Add all frosting ingredients to a food processor or blender. Blend until smooth.
- Spread frosting on cake. Slice and enjoy.
Nutrition
Calories: 396kcalCarbohydrates: 45gProtein: 7gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 64mgSodium: 317mgPotassium: 148mgFiber: 3gSugar: 22gVitamin A: 3549IUVitamin C: 1mgCalcium: 123mgIron: 2mg
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