One thing I love about Fall is the baking. Apples, pumpkins, cranberries, squash, zucchini… all of those wonderful seasonal fruits and vegetables that mix beautifully with cinnamon, nutmeg, clove and ginger. Have you made any of your seasonal favorites yet? My son and I were playing pat-a-cake one morning and I asked him if he’d like to bake a real cake. He jumped up and said “Okaaaaaayyyyyy!”
Okay, let’s do it!
I pulled a chair into the kitchen and he climbed on up. Side by side we prepared the cake batter. Whatever Mama put into her mixing bowl, so did he (in small quantities and save the eggs). He’s a fan of using the whisk, because of the clinking noise it makes when it hits the side of the bowl; the bright red spatula is also fun, as it sweeps up the mix it makes it easy for licking.
Mr. Smith heard us and came to see what all the fun was about. We were certainly making a mess but having a marvelous time doing so. In the oven our cake went and before we knew it, I was serving up three slices of delicious Pumpkin Spice Cake. It was thumbs up all around
Pumpkin Spice Cake with Espresso Glaze
Makes 1 cake (8 inches)
3/4 cup of brown rice flour
1/4 cup of tapioca flour
8 drops of liquid stevia (or 1/4 cup of coconut sugar)
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of ginger
a pinch of clove
1 Tablespoon of baking powder
3 Tablespoons of coconut oil
1/2 cup of unsweetened almond milk
3/4 cup of canned pumpkin
2 Tablespoons of unsweetened apple sauce
pinch of salt
(3 Tablespoons of raw pumpkin seeds for topping)
- Preheat oven to 350 F and grease an 8 inch cake pan with a touch of coconut oil.
In a large mixing bowl, combine rice flour, tapioca flour, spices, salt and baking powder.
In a separate bowl, whisk two eggs, add in stevia and coconut oil.
Combine wet mixture with dry ingredients in large mixing bowl.
Slowly add in almond milk, stirring as you pour.
Finally, mix in canned pumpkin and apple sauce
- Blend until smooth (use hand mixer on medium) and pour into prepared cake pan.
- Bake for 50 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from oven, let cool before removing from cake pan.
1 shot of cooled strong coffee or espresso (1.5 ounces)
1/2 teaspoon of pure vanilla
2 drops of liquid stevia
- Place all ingredients in the blender.
- Mix until smooth.
- Pour glaze over the cooled pumpkin spice cake (place it upside down on a plate)
- Place in freezer for 5 minutes (so the glaze doesn’t soak through the cake)
- Remove from freezer, top with raw pumpkin seeds, serve and enjoy!