This pumpkin cake is always a hit! I also use the batter to make pumpkin bread loaves and they always turn out perfect. I hope you enjoy!
1 1/2 cups turbinado sugar
1 1/2 cups sucanat
3 cups whole wheat pastry flour
1 T baking powder (aluminum free)
1 T. baking soda
1 T. cinnamon
3/4 tsp sea salt
1 cup coconut oil
3 1/4 cups pure canned pumpkin
4 slightly beaten eggs
Preheat oven to 350 degrees.
Mix all ingredients in order. Beat until smooth. Pour into a 9x13 inch pan and bake for 35-40 minutes.
Cream Cheese Frosting:
1 8 oz package cream cheese
1 tsp vanilla
1 T. coconut oil
3/4 cup turbinado sugar (you can substitute agave in place of the turbinado - use 1/2 cup)
Blend all ingredients together. Let sit 5 minutes and blend again. Let cake cool before frosting.
No comments:
Post a Comment