1 c butter or ghee, melted, plus extra for greasing the pan
12 eggs
2 tsp vanilla
1 1/3 c honey
1 c pumpkin puree
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp sea salt
1 tsp baking soda
1 c coconut flour
1 c coconut milk
METHOD
Melt the butter in a small saucepan and set aside. Grease a 9×13 pan. Preheat oven to 400 degrees.
Crack the eggs into the bowl of an electric mixer or into a large mixing bowl.
Beat with your mixer or a wire whisk.
Add in vanilla, honey, pumpkin, spices, salt, and baking soda.
Mix until combined. Slowly add in the coconut flour, butter and coconut milk.
Beat or whisk until there are no lumps. Pour batter into prepared baking dish. Bake for 30-40 minutes, or until a toothpick comes out clean. Let cool, then frost.
Honey Cream Cheese Frosting
INGREDIENTS
16 oz cream cheese (or drained homemade yogurt)
1/2 c honey
2 tsp vanilla
METHOD
Beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy.
Honey Cream Cheese Frosting
INGREDIENTS
16 oz cream cheese (or drained homemade yogurt)
1/2 c honey
2 tsp vanilla
METHOD
Beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy.
Spread on cooled cake.
*** credit for this recipe comes from "www.thewellfedhomestead.com** THANK YOU!
