This past weekend we celebrated the day in which the magnificent man I am married to entered our world...aka It was Drews birthday.
When I asked him what his favorite dessert was (trying to be sneaky so I could surprise him on his birthday) he cooly replied, "I'm not really a sweets guy." Which is a lie! He loves sweets! If I talk about Baby Cakes NYC in front of him he nearly drools on the floor (ok that is an exaggeration, BUT STILL). So I pushed, "Ok, but if you had to pick one..." there was a pause, "Well I guess I liked cheese cake as a kid... NO! Do you know what I always liked? Those pumpkin bars you used to make", "The ones with cream cheese frosting?" I asked, "YES!" (Not a sweets guy my ass).
-GRAIN FREE CHOCOLATE CHUNK PUMPKIN CAKE WITH VEGAN WHIPPED FROSTING-
(longest recipe title in TCL history)
What you will need for the cake:
Preheat the oven to 350 degrees F
1 15oz can pumpkin puree
3/4 cup coconut flour
1/2 cup coconut sugar
1 tsp baking soda
2-3 tbsp honey (or 1-2 tbsp maple syrup)
2 eggs (or flax mix if you are going the vegan rout)
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp sea salt
*Optional- 1 organic nectars chocolate bar chopped into chunks
Combine pumpkin, honey, and eggs, whisk until smooth.
Sift together (or stir with whisk until all lumps are gone) the coconut flour, sugar, baking soda, spices and chocolate.
Add the dry mixture to the pumpkin mixture, the batter will need to be 'folded' into itself to make sure all the dry bits are stirred in throughly.
Pour into a 9x9 pan and bake at 350 for 40-45 minutes (until toothpick comes out clean).
While your cake is baking make the frosting.
1 can coconut milk (full fat) chilled (solid part only)
1/4 cup vegan shortening
1 1/2 tsp vanilla
1 tsp fresh lemon juice (for a little tang!)
1/4-1/2 cup coconut sugar (depending on sweetness desired)
Whisk together until fluffy and smooth... thats it... seriously. Place in the refrigerator to chill (and keep yourself from eating the whole bowl)...I will have you know the, "I'm not a sweets kind of guy" lost his mind over this frosting... just saying.
Once the cake is done baking remove from the oven and allow to cool for 1-2 hours or until completely cool to the touch. Frost, server, and try not to eat the entire pan alone in the kitchen (no judgement if you do). Store in the refrigerator until ready to serve.
I have made versions of this in the past but this one is probably my favorite (I was going to say, 'takes the cake' but it was too punny even for me). The texture is fantastic and the frosting is dreamy whipped decadence.
And so, after dinner on Friday we headed to the movies (because it is Drews favorite thing in the world to do) we laughed, we (nearly) cried, we had amazing conversations and then... We got home, put on an episode of Bobs Burgers (yes... I know) and lost ourselves in the bliss of pumpkin cake. It was the perfect ending to a rather perfect day.
Happy February every one! I hope your January ended as sweet as ours.