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Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting

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.
Course Dessert
Keyword Cake, Dessert, Gluten Free, Paleo, Pumpkin, Thanksgiving
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 55 minutes
Servings 12
Author Amy

Ingredients

Cake

  • 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

Frosting

  • 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

Instructions

Cake

  1. Preheat oven to 350°
  2. Grease two 9" springform pans
  3. In a large mixing bowl mix together maple syrup, pumpkin puree, eggs, and coconut oil.
  4. In a large bowl stir to combine almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
  5. Slowly add almond flour mix into wet ingredients until completely combined.
  6. Pour batter into prepared pans dividing evenly.
  7. Bake for 35 minutes or until cake is cooked through center.
  8. Remove and let cool completely.

Frosting

  1. In an electric mixing bowl add butter and beat until smooth.
  2. Slowly add in process organic coconut sugar and allow to completely combine.
  3. 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.
  4. While mixer is running on low, pour chocolate into mixture and allow to mix until smooth.
  5. Once cakes are cool remove from pan.
  6. Place first cake on cake stand and pour about 1/3 of the frosting mixture on top, smoothing to the edges.
  7. Gently place second cake on top of frosting.
  8. Use remaining frosting to coat top and sides of cake.
  9. Serve.
  10. Place in refrigerator if not serving immediately.

Recipe Notes

Store cake wrapped in refrigerator for 2-3 days.