November 14, 2010

Pumpkin Cake w /Maple Coconut Cream


  • 2 flax eggs (2 TBL ground flax blended in a blender with 4-6 TBL water until gelatinous)
  • 1/3 c. applesauce
  • 1-1/2 cups palm sugar
  • 1/2 c. coconut oil or avocado oil
  • 1 15-oz can cooked pumpkin
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free flour mix
  • 1 tsp xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Grease a 9×13 glass baking dish. In a medium bowl, whisk flax eggs, applesauce, coconut oil, sugar, vanilla & pumpkin together until emulsified. In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and stir until well combined, about two minutes. Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean. Cool on a wire rack while you make the coconut maple cream



  • 1 c. cashews, soaked 2 hours
  • Meat from one young thai coconut
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2-3 TBS agave nectar or coconut nectar
  • ½ cup coconut creamer (unsweetened)

Blend all ingredients together in a blender until thick and creamy

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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