Ingredients
- 1¼ cup almond flour
- 1 cup tapioca flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoons pumpkin spice mix
- 2 cups pumpkin puree
- 1½ cups pure maple syrup
- 4 large eggs, room temperature
- ½ cup coconut oil, melted
- 2 sticks of unsalted butter (1 cup), room temperature
- 2 cups organic coconut sugar, processed in food processor until a powder
- 1 cup of enjoy life chocolate chips, melted
Recipe Description
This Pumpkin Maple Cake with Chocolate Coconut Buttercream Frosting is gluten free, paleo, dairy free, soy free, grain free and DELICIOUS! I can’t explain to you just how good this cake is. Really it is that good, dense, moist, has so much pumpkin flavor and the chocolate coconut buttercream frosting is the perfect matrimony of flavors.
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