In True Fall Fashion…

For those who experience the Season of Fall, you know it means all things PUMPKIN; for us foodies, it’s just – like everyday- another reason to try our recipes and eat!
I am also currently going through a squash (and family) seed obsession, so I guess I jump for the opportunity to salvage seeds. So what to do with the pumpkin when I need the seeds? Make something! – Pumpkin cake, pumpkin spice latté, maybe even pumpkin soap bars, lotions, conditioners, who cares? laugh out loud!
I sat down and straight up ate half of this cake. That was when I begun repeating to myself, ‘I need to walk away from you now; there’s more to life 😩’. THAT GOOD!!! But oh well, what else is new?
This recipe is absolutely #dairyfree and #refinedsugarfree. Won’t He do it?!
1 ¾ cup of spelt flour. (Sub whole wheat flour)2 tsp ground cinnamon¼ tsp ground nutmeg¼ tsp ground ginger1 ¼ tsp baking powder½ tsp baking soda½ tsp salt1 tbsp melted coconut oil1 large egg white, room temperature1 tbsp vanilla extract1 cup pumpkin purée, room temperature (I prefer making my own by baking the pumpkin, seeding and blending with water. You can go for store-bought but please be weary of ingredient list)½ cup date paste/pure maple syrup/ honey
Preheat the oven to 350°F, and coat a baking pan with melted coconut oil. Mix all dry ingredients in one bowl. In a separate bowl, whisk together the wet ingredients and stir in the pumpkin purée.Gradually add dry ingredients to wet ingredients and mix until well incorporated.Spread the batter into the prepared baking pan and bake at 350°F for 25 (+ an extra 3 minutes if necessary) minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before removing and transferring to cool completely.Once the cake has cooled, prepare your coconut whipped cream.
Coconut Whipped Cream Recipe:
1 13.5 ounce can of full fat Coconut Milk/ 1/2 teaspoon of vanilla extractA drizzle of honey (optional)
1.Refrigerate can without shaking overnight or for a day – don’t miss this step.
2. After 12 hours (at least), open can without shaking! You will realize that the fat has separated and hardened from the liquid.
3. Scrape off the fat into a mixing bowl. Please make sure not to add the liquid because that makes it watery and just not what you imagined. (You can use the liquid for pancakes, crepes, or smoothies.)
4. Add remaining ingredients and whip with an electric hand mixer or food processor until all ingredients are blended.
5. Refrigerate for a bit and spread in top of cooled pumpkin cake

ENJOY!! and let me know what you think!
** Recipe adapted from
In Love and Health,



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