Pumpkin Cake


Pumpkin, pumpkin I’ve been thinking you are the finest one I see.  Soon you will be an awesome cake, just in time for Halloween!


We had to do a selfie, because I hear they are trendy :)

We had to do a selfie, because I hear they are trendy 🙂

My super fly pumpkin picker

My super fly pumpkin picker

This weekend we went on a pumpkin picking adventure.  It was not so adventurous but it was kind of fun.  I mean, we had to because it is pumpkin season.  And because it keeps my kids busy for a whole 5 minutes.  I am not kidding, Lucas picked his super special pumpkin one minute after stepping into the pumpkin patch.  It was ok by me because it was crowded, but my dear husband had to stand in the line as soon as we got there.  It was a really, really, really long line, so by the time Lucas selected his pumpkin David was a whole one step closer to the register.  Not so long story short, we picked a pumpkin, a big one.  We decorated that one but there are still a lot of pumpkins in my house.

What to do with this pumpkin extravaganza?   Of course, cake!  If you are not a pie lover, like me, this is a good alternative to the traditional pumpkin pie.

That is not canned string cheese on the top, its pumpkin frosting :)

That is not canned string cheese on the top, its pumpkin frosting 🙂

What you need:

1 cup of sugar, I use 1/2 xylitol and 1/2 sugar

3/4 cup of coconut oil

1 teaspoon of vanilla extract

2 cups of pumpkin pure.  Here is how  you make it, don’t be scared its easy and way healthier than that stuff that comes in a can.

3 eggs

2 cups of flour, I use 1 1/2 sprouted spelt and 1/2 coconut flour

3 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Grease and flour a 12×18 inch pan or line cupcake pan. Sift  the flour, baking powder, baking soda, salt and cinnamon.

In a large bowl combine sugar and coconut oil. Then add vanilla, pumpkin, and then the eggs. Add flour mixture gradually.

Spread batter into  pan.

Bake for 25-30 minutes.  Take out of the oven and let cool before adding frosting.

I made the frosting with butter, some of the pumpkin pure and powdered sugar.  I kind of winged it so I have no recipe, but I’m sure you could also make this frosting even better with cream cheese, pumpkin pure and powdered sugar:)  I also recommend not putting too much frosting on your pastries, a little can go a long way.  Besides it is a good way to avoid feeding your kids too much sugar, they will still love it without a whole cup of frosting per serving.

lightly frosted and ready to eat :)

lightly frosted and ready to eat 🙂

Happy baby!

Happy baby!


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