Pumpkin Cake with Honey Cinnamon Frosting

With the hint of fall in the air, I was inspired to kick-off the fall pumpkin baking season!

This grain, gluten and sugar free cake recipe is simple to make and has the perfect balance of pumpkin and spice. It is made with all natural healthy ingredients that make it a perfect breakfast or dessert treat.

For the bread:

3 eggs

1/2 cup honey

3/4 can of puréed pumpkin (about 10oz)

3 tbsp butter, melted

1 tbsp vanilla extract

1.5 cups almond flour

2 tbsp coconut flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

For Frosting:

1/4 can puréed pumpkin

2 tbsp butter, melted

1 tbsp honey

1 tsp cinnamon

Directions:

1. Preheat oven to 350ºF. Place a piece of parchment paper in an 8x8 baking pan. You may also use a silicone pan to prevent batter from sticking

2. Place all wet ingredients in a large mixing bowl and whisk together.

3. Add the dry ingredients and stir to fully incorporate.

4. Pour batter into pan and bake for 28-30 minutes until slightly golden brown on top.

5. While cake is baking, melt all the ingredients for frosting in a small saucepan.

6. Let cake cool for 10 minutes before frosting it. Enjoy!

This recipe can easily be made into pumpkin breakfast muffins. If not using a silicone muffin pan, be sure to use paper liners. Decrease cooking time to 22-25 minutes for muffins.