Creamy Caramel Pumpkin Cake-
Creamy Caramel Pumpkin Cake is an easy to make, grain-free, favorite pumpkin cake covered with a gooey caramel sauce.
Paleo with a low carb version. Fall is my favorite season with its mild weather and wonderful food. Not that I don't enjoy pumpkin any time of the year.
Pumpkin is naturally low carb but still sweet and delicious in baked goods. It is high in fiber, rich in vitamins, and contains beta carotene, and anti-cancer properties. I served this with homemade whipped cream or coconut cream.
Creamy Caramel Pumpkin Cake Ingredients:
- ½ cup coconut flour, sifted, where to buy coconut flour
- 1 tablespoon pumpkin pie spice
- ½ tablespoon ground cinnamon
- 3 eggs, beaten
- ½ cup pumpkin puree, (not pumpkin pie filling)
- ⅓ cup unsweetened milk of choice: coconut milk or almond milk
- ⅓ cup pure maple syrup for paleo, or for low carb use low carb (sugar free) maple syrup + ⅓ tsp liquid stevia.
- 2 tablespoon butter or coconut oil, melted
- 1 teaspoon GF vanilla extract
- ½ teaspoon baking soda + 1 teaspoon apple cider vinegar, mixed in a separate pinch bowl, or can replace this with 1 ½ teaspoon baking powder.
- 1 ½ tablespoon crushed pecans or walnuts * optional
Caramel Sauce Ingredients:
- 2 tablespoon butter or coconut oil
- 3 tablespoon full fat canned coconut milk, or heavy cream
- 2 tbsp coconut sugar, or for low carb use 2 tablespoon erythritol
- ⅛ teaspoon molasses
- ⅛ teaspoon vanilla extract
Directions:
- Preheat oven to 350 F, and grease or oil an 8 inch round cake pan. In a large mixing bowl combine: ½ cup sifted coconut flour, 1 tablespoon pumpkin pie spice, and ½ tablespoon ground cinnamon. Mix until thoroughly combined. Set aside.
- In a second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, ⅓ cup milk of choice, ⅓ cup sweetener of choice, ⅓ teaspoon stevia if making low carb version (omit for paleo), 2 tablespoon melted butter or coconut oil, 1 teaspoon vanilla extract and ½ teaspoon baking soda + 1tsp vinegar mixture (or the 1 ½ teaspoon baking powder option). Mix until thoroughly combined.
- Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Pour or spoon batter into the prepared cake pan, and spread batter evenly around the pan.
- Sprinkle optional crushed walnuts on top of cake batter. Bake at 350F for 28 to 34 minutes, or until a toothpick comes out of center clean. Remove from oven and cool.
- Now you can make the caramel sauce. In a small saucepan over medium-high heat melt and stir: 2 tablespoon butter or coconut oil, 2 tablespoon coconut sugar or erythritol for low carb, 3 tablespoon coconut milk or heavy cream, and ⅛ teaspoon molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add ⅛ teaspoon vanilla extract and stir in.
- Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.
Printable Recipe Card :
Creamy Caramel Pumpkin Cake
Creamy Caramel Pumpkin Cake is an easy to make, grain free, low carb, favorite pumpkin cake covered with a gooey caramel sauce.
Ingredients
- Pumkin Cake Ingredients
- ½ cup coconut flour sifted, where to buy coconut flour
- 1 tablespoon pumpkin pie spice
- ½ tablespoon ground cinnamon
- 3 eggs beaten
- ½ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup unsweetened milk of choice: coconut milk or almond milk
- ⅓ cup pure maple syrup for paleo or for low carb use low carb (sugar free) maple syrup + ⅓ teaspoon liquid stevia.
- 2 tablespoon butter or coconut oil melted
- 1 teaspoon GF vanilla extract
- ½ teaspoon baking soda + 1 teaspoon apple cider vinegar mixed in a separate pinch bowl, or can replace this with 1 ½ teaspoon baking powder.
- 1 ½ tablespoon crushed pecans or walnuts * optional
- Caramel Sauce Ingredients:
- 2 tablespoon butter or coconut oil
- 3 tablespoon full fat canned coconut milk or heavy cream
- 2 tablespoon coconut sugar or for low carb use 2 tablespoon erythritol
- ⅛ teaspoon molasses
- ⅛ teaspoon vanilla extract
Instructions
- Preheat oven to 350 F, and grease or oil a 8 inch round cake pan. In a large mixing bowl combine: ½ cup sifted coconut flour, 1 tablespoon pumpkin pie spice, and ½ tablespoon ground cinnamon. Mix until thoroughly combined. Set aside.
- In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, ⅓ cup milk of choice, ⅓ cup sweetener of choice, ⅓ teaspoon stevia if making low carb version (omit for paleo), 2 tablespoon melted butter or coconut oil, 1 teaspoon vanilla extract and ½ teaspoon baking soda + 1tsp vinegar mixture (or the 1 ½ teaspoon baking powder option). Mix until thoroughly combined.
- Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Pour or spoon batter into prepared cake pan, and spread batter evenly around the pan.
- Sprinkle optional crushed walnuts on top of cake batter. Bake at 350F for 28 to 34 minutes, or until toothpick comes out of center clean. Remove from oven and cool.
- Now you can make the caramel sauce. In a small sauce pan over medium high heat melt and stir: 2 tablespoon butter or coconut oil, 2 tablespoon coconut sugar or eyrthritol for low carb, 3 tablespoon coconut milk or heavy cream, and ⅛ teaspoon molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add ⅛ teaspoon vanilla extract and stir in.
- Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.
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Notes
Nutritional data for Low Carb Version: Servings: 1 slice out of 8 slices, Cal: 233, Carbs: 9.8 g / Net Carbs: 5.5 g, Fiber: 4.3 g, Fat: 16 g, Protein: 14 g, Sugar: 3 g
Nutritional Data for paleo version: Servings; 1 slice out of 8, Cal: 267, Carbs: 20 g/ Net Carbs: 15.7 g, Fiber: 4.3 g, Fat: 16 g, Protein: 14 g, sugar: 14 g
*Nutritional data are estimates based on the products I used*
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Kim
I have to say, I'm not sure about this one. I tried it twice, cause yeah, the first time the fault was all mine. Turns out you cannot make your own coconut flour out of dried unsweetened coconut! It's very thin. My sister asked why I made a giant gingerbread cookie. And it kind of tastes like a gingerbread cookie. It's not bad, but I'm not craving another piece. The sauce though is really good. Like, really good. Strong taste of coconut, and I've never seen coconut caramel anyplace else. I did make a second batch with monkfruit (Erythritol blend, I like sugarlike monkfruit) instead of coconut sugar and regular full fat milk for the non coconut lovers, and it was just as good.
So I don't know about the cake, just taste wise, nothing wrong with the recipe, but the caramel is a keeper. I'm impressed with your recipes. As a diabetic, it's nice to find no fuss food that fits my rules.
Stacey
Hi Kim, if you are not a fan of coconut, you can use almond flour in the recipe, just use 3 to 4 times the amount (1 1/2 to 2 cups almond flour). And heavy cream can be used instead of coconut milk in the caramel sauce. I like to give dairy and nut free options for people with food allergies. Most recipes can use almond or cashew flour in place of the coconut flour, using 3 to 4 times the amount.
~Stacey
Marnie
Can you explain what "paleo" means? Love your recipes.
Stacey
Marnie, The paleo diet is a diet that is grain free, legume free, soy free, and sometimes dairy free. So it mostly consists of meat, veggies and fruit.
~Staceylou
Thalia @ butter and brioche
This pumpkin cake looks and sounds so delicious.. perfect for the weather right now!
Stacey
Thalia, thank you for your kind words and stopping by my blog. I just went and perused your really beautiful blog. Your food looks delish!
~Stacey
Teresa S.
Looks wonderful!
Stacey
Thank you Teresa 🙂