Eat, Drink, and Be Merry:
Pumpkin Spice Colostrum Cream Cake
Whether you’re baking something festive this time of year for friends or family, or for the holidays, this seasonal cake is delicious, and has some healthier twists on it to make enjoying it that much more worthwhile. This pumpkin spice cream cake is gluten free, contains no added sugar, and is infused with colostrum in the frosting to provide you, your family, friends, and guests with an immune boosting, gut nourishing treat.
Instructions
Pumpkin Spice Cake Ingredients Here’s everything you need to make the cake:
• Preheat oven to 350 degrees F. Line an 8×8″ or 9×9″ pan with parchment paper.
• 1 (15 oz) can pumpkin puree • 3 eggs (room temperature) • 1/3 cup maple syrup • 1/4 cup coconut oil • 1 1/2 tsp. vanilla extract • 1 1/2 tsp. cinnamon • 1/2 tsp. nutmeg • 1/2 tsp. cardamom • 1/4 tsp. salt • 1 tsp. baking soda • 1/2 tsp. baking powder • 2 cups almond flour • 1/2 cup arrowroot flour
• In a large bowl, combine pumpkin puree, eggs, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, cardamom, and salt. Mix until smooth.
• Whisk almond flour, arrowroot, baking soda, and baking powder.
• Spoon dry into wet ingredients until combined.
• Pour batter into prepared baking dish and level.
• Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• NOTE: This cake tends to be pretty dense, and you may need to bake for longer. Trust the “toothpick method” described above as your tell that the cake is truly finished.
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