Ingredients:
Cake:
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup Justin’s Maple Almond Butter
- (If you don’t want to buy maple almond butter, use plain + 1 tablespoon maple syrup.)
- 1/4 cup honey
- 2 large eggs
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon lemon zest
Frosting:
- 1/3 cup coconut butter
- 1/2 cup coconut oil
- 1/2 tablespoon honey
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
Directions:
- Preheat oven to 350F.
- Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.
- Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!
- NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.
- Assemble! Allow the cake to cool completely. Completely. For real. When you’re sure it’s cooler than Mr. Mike Ness in Red Square in February, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut. Do not snarf your cake yet – save it for Thanksgiving dinner!
- Chill out. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.
