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Pumpkin Cake with Cinful Frosting

JT  27 Comments

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As you all have noticed I am on a current pumpkin kick, once I open a some pumpkin puree I use it all in however many recipes it takes. Luckily that got me to this one I get to share with all of you.  It is an amazing Pumpkin Cake with walnuts and enjoy life chocolate chips topped with an amazing Cinnamon Frosting.

Pumpkin Cake with Cinful Frosting

George Bryant
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Servings 10

Ingredients
  

Cake

  • 3/4 cup of pumpkin puree
  • 1/2 cup of coconut flour
  • 1/2 cup of coconut oil melted
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon of baking powder
  • 1/2 cup chopped walnuts
  • 1/2 cup Enjoy Life chocolate chips

Frosting

  • 1 cup palm shortening
  • 1 tablespoon raw organic honey
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon

Instructions
 

Cake

  • Preheat oven to 400 Degrees faranheit
  • Sift the coconut flour and spices together, then add baking powder
  • In a seperate bowl, mix all remaining ingredients except walnuts and chocolate chips until well blended
  • Add the sifted flour and spices to the pumpkin puree and mix well
  • Now fold in your chopped walnuts and chocolate chips and ensure an even distribution of ingredients
  • Grease your loaf pan with something of your choice, I used coconut oil
  • Fold all of your batter into your loaf pan and place in the oven
  • Bake for 40-45 minutes or until it passes the toothpick test

Frosting

  • While your cake is baking, combine all of the frosting ingredients in a bowl and using a hand mixer or whisk, mix well until it becomes fluffy, use immediately or refrigerate for up to a week
  • If you don't let your cake completely cook before you frost it, your frosting will melt and turn into a cinnamon drizzle
  • Remove your cake from the oven and let completely cool on a wire rack
  • Once cool frost with your cinful frosting with as much as you like
  • Serve and enjoy

 

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Category: Desserts

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Previous Post: « Pumpkin Pancakes
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Reader Interactions

Comments

  1. Sherri

    October 29, 2016 at 12:09 pm

    Can I substitute almond flour for coconut flour? If I do, will it come out as good?

    Reply
    • George Bryant

      October 30, 2016 at 6:32 pm

      It won’t, totally different

      Reply
  2. Laurie Rosen

    November 12, 2013 at 4:33 pm

    Haven’t made this one yet but got to this page fromthe Android app. Pretty cool! Am making this one next!

    Reply
  3. Andrea

    October 18, 2013 at 10:14 am

    This pumpkin cake is delicious and makes a satisfying breakfast item with coffee! I would recommend storing it in the refrigerator though, if you don’t eat it all in one day–mine went rancid after sitting wrapped on the counter for two days (which hasn’t usually happened when I have made pumpkin bread, but I think it is due to the high amount of eggs in this recipe).

    Reply
    • George Bryant

      October 18, 2013 at 12:26 pm

      Hi :) Thanks for the tip! Glad you enjoyed it

      Reply
  4. Alana

    May 5, 2013 at 6:45 pm

    5 stars
    Can you tell me what I can substitute for pal shortening? No luck finding this in town. Thanks!

    Reply
    • George Bryant

      May 6, 2013 at 9:45 am

      I buy all of mine online

      Reply
  5. Maryann

    May 4, 2013 at 6:48 pm

    4 stars
    Can you sub stevia for honey? Or inulin?

    Reply
    • George Bryant

      May 4, 2013 at 7:25 pm

      Sure, it should work fine I have just never used either

      Reply
      • jacob

        November 1, 2014 at 1:01 pm

        Is the batter supposed to be really loose? The batter was so wet I had to add a few extra handfuls of coconut flour to thicken it a little, even then it was still a pouring batter.

        Reply
  6. Diana Moffitt

    April 21, 2013 at 11:21 pm

    I made the pumpkin cake tonight and it was Delicious but, since I had left over purée I made a second batch and made COOKIES instead!! You Must try if you haven’t already. They turned out Awesome!! I baked them at 400 for 12-14 mins…perfection!!
    Side note: I tried to give you 5 stars but, my iPhone wouldn’t let me select it :( Stupid smartphone!

    Reply
    • George Bryant

      April 22, 2013 at 5:51 am

      Oh Diana that sounds amazing. I just wrote it on my list of things to do :)

      Reply
  7. Heather

    April 20, 2013 at 3:35 pm

    This looks so wonderful!! Any suggestions on what I could use instead of eggs? I am on an autoimmune protocol and cannot have them.

    Reply
    • George Bryant

      April 20, 2013 at 4:15 pm

      You could try and sub apple sauce

      Reply
    • Melody

      April 22, 2013 at 2:36 pm

      Heather-Did you try it w/o eggs? I

      Reply
    • Tim Malloroy

      September 24, 2013 at 2:24 pm

      5 stars
      Better late than never — try Chia seeds if you can eat those. 1 tablespoon per egg with a 2-3 tablespoons of water. Works for me. Found it here:

      http://wellnessmama.com/4981/10-uses-for-chia-seeds/

      Reply
      • George Bryant

        September 24, 2013 at 2:26 pm

        Awesome thanks

        Reply
  8. Shanna

    August 2, 2012 at 12:11 pm

    Awesome! I didn’t do the chocolate chips or walnuts but it was still so good! The texture was killer, not dry like some coconut flour recipes can be. It was yummy with out the frosting but over the top awesome with it! Very satisfying with out being overly sweet. I really like the nutritional ratio of it too, lots of eggs, coconut oil, pumpkin, I will definitely be making this again!! Thank you for another great recipe!!

    Reply
    • Civilized Caveman

      August 2, 2012 at 12:19 pm

      You are so welcome. Thanks for all the awesome feedback

      Reply
  9. Shanna

    August 2, 2012 at 9:16 am

    Making this today. I love that its a treat without going crazy w the honey

    Reply
    • Civilized Caveman

      August 2, 2012 at 10:15 am

      Can’t wait to hear how you like it

      Reply
  10. Stefanie Harris

    February 8, 2012 at 10:09 pm

    I’m in love ❤ …these are so Cinful and addicting. In the past week I have already made them twice…Boy do I need to start working out . Thanks George for a awesome recipe!
    : P

    Reply
    • Civilized Caveman

      February 9, 2012 at 5:20 am

      You are so welcome

      Reply
  11. Liz

    October 10, 2011 at 6:23 pm

    Okay, you got me. I'm going to make this, but because I am short of time these are going to be made into muffins. And for the frosting, well, I don't have any of the shortening so I will try with butter…and make a nice melty butter topping. :)

    Reply
  12. Torrey G.

    September 17, 2011 at 11:51 am

    Is there anything you can use in place of the palm shortening? I have been unable to find it! :(

    Reply

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