Happy fall, everyone! I know it’s technically been fall up here in New England for a few weeks now, but for some reason, it feels official today. I woke up, and the air was crisp and cool, and just had that autumn feel. I don’t know how else to describe it.
Needless to say, I decided to bake something thematic. This recipe contains very few ingredients, and if you substitute the cream cheese frosting for whipped coconut cream, it’s AIP-compliant! I really like the tang that the cream cheese provides against the sweet cake, so it’s worth it if you can do/like cream cheese ;).
This is a patty cake, so it’s meant to be scooped out of the pan. This thing is seriously delicious, too. The cake itself is only four ingredients, and takes almost no effort to whip together. It’s light and fluffy with a super delicate, muffin-like crumb. The pumpkin and cinnamon add enough sweetness that no sweetener was necessary at all. And to top it all off, the cake itself is paleo, grain free, gluten free, sugar free, low carb, LCHF, and keto friendly. Yeah, that’s a lot of qualifiers. :p
- 1/2 cup coconut manna
- 1/2 cup pumpkin puree
- 1 egg
- 2 tsp Chinese Five Spice (or cinnamon)
- 2 tbsp cream cheese
- 4 tbsp quark/skyr/greek yogurt
- 1 tsp vanilla extract
- 10 drops liquid stevia (or to taste)
- Preheat your oven to 350F.
- Grease an 8x8" baking dish.
- Mix together pumpkin, coconut manna and spices in a bowl until completely combine.
- Add in egg, and thoroughly mix.
- Pour batter into greased pan and bake for 25-30 minutes until completely cooked all the way through (you may want to stick a knife in the center to see if it comes out clean).
- Remove cake from oven and let cool.
- While the cake is cooling, blend together vanilla, stevia, cream cheese and quark/skyr/greek yogurt until completely combined.
- Once cake has cooled, spread frosting on top and serve from the pan.