4 organic eggs
1 cup coconut flour
3/4 cup maple syrup
2 TBSP coconut oil
11/2 cups pumpkin purée
Cinnamon, nutmeg, clove and ginger
Dash of sea salt
12 oz Organic cream cheese
3 TBSP Maple syrup
Raw chopped pecans
1. Mix first set of ingredients together, until smooth. Batter will be chunky.
2. Bake in a greased pan at 350, about 55 minutes.
3. Whip frosting ingredients until frothy.
4. Once cake has cooled frost and garnish with pecans.
A great addition for those that want a moist, gluten free and refined sugar free dessert option for a party. You can switch out the pumpkin for banana and top with walnuts for a delicious banana muffin alternative.