Maple Pumpkin Spice Cake
For most of my life I have cursed cooler fall weather and everything that goes along with that – shorter days, cold weather and dun dun dun…the holidays. I am not proud of this phase of my life but I always loved Spring and Summer because it’s a time of renewal, long, warm days and vacations and in my (distorted) world Fall meant that all of that was over. But time has changed me – or should I saw my love of sweet potatoes, pumpkin, and soups pulled me from my stupor and opened my eyes to the beauty that Fall brings. I will also be bold and say that I am actually looking forward to the holidays this year! For anyone that knows me personally knows that is a big deal for me.
As soon as I could feel the first change in the season I embarked on a fall cooking spree – roasting sweet potatoes, making soup and planning a Fall Foodie cooking class. I’ve embraced the shorter days by allowing myself to sleep in, cook more and curl up on the couch with a book or my favorite television shows. It’s been therapeutic. It’s been wonderful. It’s been delicious. Out of all the recipes that inspired me this recipe takes the cake…pun intended. haha!
What I love most about this cake is that it is a perfect example of how healthy food and ingredient upgrades can be delicious and amazing. When most people hear the word “healthy” they automatically think “boring cardboard”. I’m hear to de-bunk that myth and this cake is my shining star.
Bake away my friends and please comment and let me know what your favorite way to celebrate fall is.
Maple Pumpkin Spiced Cake with Creamy Cinnamon Frosting
Prep-time: 15-20 minutes, Cook-time: 1 hour, 20 minutes for a Bundt cake, 45 minutes for large muffins
Download Maple Pumpkin Spiced Cake here
1 ½ cups Organic Whole Wheat flour
1 ½ cups Spelt Flour
1 cup coconut sugar
1 cup pure maple syrup
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
4 large eggs
1 cup coconut oil, melted
1 1/2 teaspoon vanilla
1 15oz can of pureed pumpkin or sweet potatoes
1 cup applesauce
1 cup heavy whipping cream
1/3 cup full fat plain Greek yogurt
2 tablespoons maple syrup
1 teaspoon cinnamon
Zest of 1 lemon (optional)
Preheat your oven to 325º. Grease and flour pan. In a large bowl, mix together flour, coconut sugar, baking soda, cinnamon and salt
In your stand mixer, beat eggs slightly; mix in oil and vanilla, add pumpkin and applesauce and mix until barely incorporated. Add flour mixture to carrot mixture and mix until flour is just moistened.
Spoon batter into pan, spreading evenly and bake for 45 minutes (large muffin tin) or until a toothpick pick comes out clean. Cool cake on a wire rack for ten minutes before sliding a slender spatula around the edges and removing it from the pan.
For the Frosting:
Beat the whipping cream on high until stiff peaks form. Mix in syrup, yogurt, cinnamon and lemon zest.
Before serving the mini cakes, slice of the muffin top and save those for breakfast. Turn cake upside down on a plate and top with a spoonful of frosting and a sprinkle of cinnamon.