As far as my cake frosting and decorating fear, it’s still present. But in the case of this cake, all that’s required is whipping up some coconut cream, then spreading the pillowy loveliness atop the cake. Then for a gorgeous presentation, top with delicious, seasonal fruit and other pretty additions!
- 1/2 c almond flour
- 1/2 c sorghum or brown rice flour
- 1/2 c tapioca starch (or a GF blend with tapioca in it)
- 1/2 c date sugar
- 1/3 c coconut sugar
- 2 tbsp pure maple syrup
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1/2 c pumpkin puree
- 1/2 c applesauce (for a mild pumpkin flavor), or an additional 1/2 c pumpkin puree (for intense pumpkin flavor)
- ¼ cup virgin coconut oil
- 1 tbsp pure vanilla extract
- 1/3 c coconut or almond milk, I like Califia Farms Toasted Coconut Almond Milk
- 2 tbsp apple cider vinegar
- 1/4 c full fat coconut milk, room temperature (you can also blend coconut and almond milk)
- 2 tbsp maple syrup or raw coconut nectar
- 1 can Trader Joe’s canned coconut cream, chilled
- 1-2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Fresh berries, or other fresh fruit
- Toasted, chopped nuts
- Coconut flakes
Preheat oven to 350F and position rack in center of oven. Line an 9 inch round cake pan with parchment paper. Use a bit of oil to help it stick.
Whisk dry ingredients together in a large bowl. Whisk wet ingredients (except cider vinegar) together in small bowl, then whisk into the flour mixture until well blended. Whisk in the cider vinegar.
Transfer cake batter to pan and bake until springy to the touch. The edges should pull away from the pan slightly. Allow cake to cool in the pan, then transfer to a plate or cake stand. Poke the cake with a toothpick various times, going all the way through to the bottom.
Whisk together the soaking milk ingredients. Brush or carefully pour over the cake.
For the whipped cream, transfer the coconut cream to a chilled stainless steel bowl or the bowl of a stand mixer. Using the whisk attachment, whip on high speed for 2 minutes or until the consistency of whipped cream. Add maple syrup and vanilla and blend for a few more seconds.
Chill the cream for at least an hour. Then spread over the cake. Garnish as desired.
This cake should be refrigerated if not consumed within a couple of hours. Leftovers can be stored in a sealed container for 4-5 days.