AIP Pumpkin Cake is perfect for a festive occasion — a layer cake, topped and piped with Dairy-free Buttercream Frosting! Grain-free, nut-free & egg-free. Double this recipe for a large layer cake or to fill a 9" by 13" casserole dish for a sheet cake. Otherwise it will make a small, tall cake or an 8" or 9" layer cake that is low. Photos show the low 9" layer cake, which serves 8 people. (Double the recipe, too, if you want lots of leftovers, to eat the treat all week!)
Course Breakfast, Dessert, Snack
Keyword aip, cake, pumpkin
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
1cuppumpkincanned, organic; or leftover winter squash pureed would probably work well, too
Preheat oven to 350 degrees Fahrenheit. Grease preferred cake pan(s), depending on what size/shape you'd like for your finished cake.
Stir together wet ingredients in a medium size saucepan over very low heat: pumpkin, coconut butter, water, avocado oil, maple syrup and apple cider vinegar. The goal is not to heat the liquid but to prevent the cold ingredients from solidifying the coconut butter. If all of your ingredients are room temperature, including the maple syrup, then you can just mix them in a medium size mixing bowl. Set aside.
In another medium size mixing bowl whisk together the dry ingredients: cassava flour, coconut flour, gelatin, baking soda and sea salt.
Pour the wet ingredients into the dry and fold together thoroughly using a rubber spatula.
Pour batter into prepared pan(s).
Bake until very golden brown, starting to check for doneness at about 25 minutes, depending on the pan size(s). (A 9" by 13" will take a minimum of 35 minutes.) When done a toothpick inserted in the center will come out clean or with a few crumbs adhering.