Pumpkin Cake with Cinful Frosting

As you all have noticed I am on a current pumpkin kick, once I open a some pumpkin puree I use it all in however many recipes it takes.  Luckily that got me to this one I get to share with all of you.  It is an amazing Pumpkin Cake with walnuts and enjoy life chocolate chips topped with an amazing Cinnamon Frosting.

 

4.7 from 3 reviews
Pumpkin Cake with Cinful Frosting
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Cake
Frosting
Instructions
Cake
  1. Preheat oven to 400 Degrees faranheit
  2. Sift the coconut flour and spices together, then add baking powder
  3. In a seperate bowl, mix all remaining ingredients except walnuts and chocolate chips until well blended
  4. Add the sifted flour and spices to the pumpkin puree and mix well
  5. Now fold in your chopped walnuts and chocolate chips and ensure an even distribution of ingredients
  6. Grease your loaf pan with something of your choice, I used coconut oil
  7. Fold all of your batter into your loaf pan and place in the oven
  8. Bake for 40-45 minutes or until it passes the toothpick test
Frosting
  1. While your cake is baking, combine all of the frosting ingredients in a bowl and using a hand mixer or whisk, mix well until it becomes fluffy, use immediately or refrigerate for up to a week
  2. If you don't let your cake completely cook before you frost it, your frosting will melt and turn into a cinnamon drizzle
  3. Remove your cake from the oven and let completely cool on a wire rack
  4. Once cool frost with your cinful frosting with as much as you like
  5. Serve and enjoy

 

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25 Comments

  1. This pumpkin cake is delicious and makes a satisfying breakfast item with coffee! I would recommend storing it in the refrigerator though, if you don’t eat it all in one day–mine went rancid after sitting wrapped on the counter for two days (which hasn’t usually happened when I have made pumpkin bread, but I think it is due to the high amount of eggs in this recipe).

      1. Is the batter supposed to be really loose? The batter was so wet I had to add a few extra handfuls of coconut flour to thicken it a little, even then it was still a pouring batter.

  2. I made the pumpkin cake tonight and it was Delicious but, since I had left over purée I made a second batch and made COOKIES instead!! You Must try if you haven’t already. They turned out Awesome!! I baked them at 400 for 12-14 mins…perfection!!
    Side note: I tried to give you 5 stars but, my iPhone wouldn’t let me select it :( Stupid smartphone!

  3. This looks so wonderful!! Any suggestions on what I could use instead of eggs? I am on an autoimmune protocol and cannot have them.

  4. Awesome! I didn’t do the chocolate chips or walnuts but it was still so good! The texture was killer, not dry like some coconut flour recipes can be. It was yummy with out the frosting but over the top awesome with it! Very satisfying with out being overly sweet. I really like the nutritional ratio of it too, lots of eggs, coconut oil, pumpkin, I will definitely be making this again!! Thank you for another great recipe!!

  5. Okay, you got me. I'm going to make this, but because I am short of time these are going to be made into muffins. And for the frosting, well, I don't have any of the shortening so I will try with butter…and make a nice melty butter topping. :)

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