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Pumpkin Butter Cake:

You know those butter cakes you see on the menu at your favorite restaurant and want every time? Well this pumpkin cake reminds me of a butter cake, minus the junk, and made with 100% real ingredients. Come on friends, would you expect anything less from me? I love turning favorite desserts into healthier options, because healthy doesn’t have to be boring.

Here is what you’ll need to make this pumpkin cake:

1. Pumpkin puree, make sure the ingredients are just 100% organic pumpkin and not pumpkin pie filling
2. Almond flour
3. Baking powder
4. Baking soda
5. Fourth and Heart Vanilla Madagascar ghee (sub coconut oil or butter)
6. Maple syrup
7. Vanilla extract
8. Celtic sea salt
9. Cashew mylk (or any plant based mylk you use)
10. Primal Palate pumpkin pie spice seasoning

How to prepare:

Next you want to mix your wet ingredients and then fold in the dry ingredients and mix. I let my dough sit in the fridge for an hour before adding it to my baking dish. I like to do this to allow the dough to firm up a bit more, especially if the dough is a little wet. Then you want to add some parchment paper to a round baking dish and add your dough. Flatten out the dough with your hands so it is even, and bake 400 for 30-35 minutes.

Drizzle:

Once you have allowed your cake to cool, drizzle some melted raw coconut butter and sprinkle some raw pecans, or candied pecans on top. I store mine in the fridge in an airtight container for 3-4 days. The leftovers taste amazing cold or warm. If you are going to reheat, I suggest placing in your convection oven for a few minutes.

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Pumpkin Butter Cake

Ingredients

• 2 cups almond flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/3 cup melted Madagascar ghee
• 1 cup pumpkin
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/4 cup homemade cashew mylk

Instructions

• Mix dry and then add wet and mix. Let sit in fridge for an hour.
• Add to a round baking dish lined with parchment paper.
• Bake 400 for 30-35 minutes.
• Drizzle with coconut butter and sprinkle crushed pecans.