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Paleo Pumpkin Ginger Cake with Maple Vanilla Frosting

Paleo Pumpkin Ginger Cake with Maple Vanilla Frosting feature image
| Posted in: Sweet, Other

Thanks Mel Joulwan for this delish recipe which we reckon would make a great addition to the table at Christmas time. I would recommend upping the anti on the ground ginger if you like it strong.

You can visit Mel's blog HERE for more tasty recipes. 

  • 1 cup pumpkin purée (NOT pumpkin pie filling)

  • 1 cup almond butter

  • 1/4 cup maple syrup

  • 2 large eggs

  • 1 1/2 teaspoons baking powder (cornstarch free)

  • 1/2 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground cardamom

  • 1/2 teaspoon lemon zest

  • 1/3 cup coconut butter

  • 1/2 cup coconut oil or ghee

  • 2 tablespoons maple syrup

  • 1 teaspoon pure vanilla extract

  • Pecan halves or whole almonds for garnish


Preheat oven to 175C.

Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.

Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!

NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.

Assemble! Allow the cake to cool completely. When cool, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut. 

Chill out. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.

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