This Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting is gluten free, paleo, soy free, grain free and DELICIOUS! I can’t explain to you just how good this cake is. Really it is that good, dense, moist, has so much pumpkin flavor and the chocolate coconut buttercream frosting is the perfect matrimony of flavors.
Baking Gluten Free.
My new obsession is making dishes into gluten free and paleo.
I sit with my pen and paper, scratching out ingredients, using my calculator to try and figure out the exact measurements. When it comes to baking I have to make sure that I have enough wet to dry ingredients so I don’t end up with a soupy mess.
This Paleo Pumpkin Maple cake is a remake of my Pumpkin Cake with Dark Chocolate Buttercream Frosting recipe. When I first mixed up the batter and poured it into the pan it had me worried. It seemed a little wet and I was convinced I had flubbed up the measurements.
Boy-o-boy was I wrong. This cake is so darn dense and moist and I used my homemade pumpkin spice mix recipe to ensure that the cake tasted like pumpkin.
The frosting flavor is heightened by using organic coconut sugar in place of powdered sugar.
This recipe is perfect for serving all throughout the fall season, even as a Thanksgiving dessert.
Do you have a favorite cake, bread, muffin or cupcake recipe that you would like turned into a paleo or gluten-free recipe? Send it over to me and if I think I can I will rewrite it and share it here for you and all my readers to enjoy.
Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting
- 1 1/4 cup almond flour
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoons Pumpkin Spice Mix
- 2 cups pumpkin puree
- 1 1/2 cups pure maple syrup
- 4 large eggs room temperature
- 1/2 cup coconut oil melted
- 2 sticks of unsalted butter 1 cup, room temperature
- 2 cups organic coconut sugar processed in food processor until a powder
- 1 cup of enjoy life chocolate chips melted
Preheat oven to 350°
Grease two 9" springform pans
In a large mixing bowl mix together maple syrup, pumpkin puree, eggs, and coconut oil.
In a large bowl stir to combine almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
Slowly add almond flour mix into wet ingredients until completely combined.
Pour batter into prepared pans dividing evenly.
Bake for 35 minutes or until cake is cooked through center.
Remove and let cool completely.
In an electric mixing bowl add butter and beat until smooth.
Slowly add in process organic coconut sugar and allow to completely combine.
Place chocolate chips in a small bowl and microwave for 40 seconds, remove stir, add back in to the microwave for an additional 20 seconds. Should be melted and smooth.
While mixer is running on low, pour chocolate into mixture and allow to mix until smooth.
Once cakes are cool remove from pan.
Place first cake on cake stand and pour about 1/3 of the frosting mixture on top, smoothing to the edges.
Gently place second cake on top of frosting.
Use remaining frosting to coat top and sides of cake.
Place in refrigerator if not serving immediately.
Store cake wrapped in refrigerator for 2-3 days.
If you like this recipe you might also like these Paleo sweet treats: