Autumn Recipes

Pumpkin Ginger Cake

November 10, 2014

The sweet earthiness of pumpkin paired with warming ginger in this seasonal cake adapted from FOLK magazine is simply divine. Oh and that frosting….



  • 3 cups coconut sugar
  • 1 teaspoon nutmeg
  • 1 cup coconut oil
  • 1 teaspoon ground cloves
  • 4 eggs
  • 3-1/2 cups coconut flour
  • 2/3 cup water
  • 2 teaspoons baking soda
  • 15 oz. pumpkin puree
  • 1/2 teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1-1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice


  • 3 cups powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


  1. Preheat oven to 350°F. In a medium bowl beat together sugar, oil, and eggs. Add the water and mix well. Beat in the pumpkin and spices the set aside.
  2. In a large separate bowl, combine flour, baking soda, baking powder and salt. Stir in the pumpkin mixture just until dry ingredients are moistened.
  3. Pour into two greased 9-inch cake pans and bake for about  40-45 minutes, until a toothpick inserted into the center of each cake comes out clean. Cool for 10 minutes in the cake pans then gently tip out onto a wire wrack and cool completely.
  4. To make the frosting, stir all ingredients together until desired consistency. Frost and assemble cake. Garnish with nutmeg, star anise and cloves.

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