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Pumpkin Cake with Cinnamon Icing

Adapted from Kari Annell Penner

Ingredients for THE CAKE:

· 1 cup organic pure pumpkin puree

· 1 cup raw almond butter (unroasted)

· ½ cup xylitol

· 2 organic eggs

· 1 ½ teaspoons baking powder

· ½ teaspoon baking soda

· 1 teaspoon vanilla

· 2 teaspoons cinnamon

· 1 teaspoon nutmeg

· ½ teaspoon cloves or allspice

· ½ teaspoon cardamom


1. Preheat oven to 350 F.

2. In a medium bowl, combine all the cake ingredients and mix thoroughly until combined.

3. Pour into an 8x8 glass-baking dish that has been lined with unbleached parchment paper.

4. Bake until completely cooked through about 35-45 min. Check for doneness with a toothpick.

Cinnamon icing (optional)


· 1/8 cup coconut butter (coconut cream) or organic butter

· 1/8 cup coconut oil, melted

· 1/8 cup xylitol or erythritol

· 1 teaspoon cinnamon

Directions for icing

In a mixing bowl, combine all ingredients using a whisk to beat the ingredients until fluffy or you can use your mixing blade attachment.

Once the cake has cooled, cut it into squares. Next, drizzle with the frosting.

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