Creamy Caramel Pumpkin Cake-
Creamy Caramel Pumkpin 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 it’s 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 tbsp pumpkin pie spice
- ½ tbsp ground cinnamon
- 3 eggs, beaten
- ½ cup pumpkin puree, (not pumpkin pie filling)
- 1/3 cup unsweetened milk of choice: coconut milk or almond milk
- 1/3 cup pure maple syrup for paleo, or for low carb use low carb (sugar free) maple syrup + 1/3 tsp liquid stevia.
- 2 tbsp butter or coconut oil, melted
- 1 tsp GF vanilla extract
- ½ tsp baking soda + 1 tsp apple cider vinegar, mixed in a separate pinch bowl, or can replace this with 1 ½ tsp baking powder.
- 1 ½ tbsp crushed pecans or walnuts * optional
Caramel Sauce Ingredients:
- 2 tbsp butter or coconut oil
- 3 tbsp full fat canned coconut milk, or heavy cream
- 2 tbsp coconut sugar, or for low carb use 2 tbsp erythritol
- 1/8 tsp molasses
- 1/8 tsp 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 tbsp pumpkin pie spice, and ½ tbsp ground cinnamon. Mix until thoroughly combined. Set aside.
- In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, 1/3 cup milk of choice, 1/3 cup sweetener of choice, 1/3 tsp stevia if making low carb version (omit for paleo), 2 tbsp melted butter or coconut oil, 1 tsp vanilla extract and ½ tsp baking soda + 1tsp vinegar mixture (or the 1 ½ tsp 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 tbsp butter or coconut oil, 2 tbsp coconut sugar or eyrthritol for low carb, 3 tbsp coconut milk or heavy cream, and 1/8 tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add 1/8 tsp vanilla extract and stir in.
- Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.
Recipe and Directions with & for printable recipe card and nutritional data scroll to bottom :
Creamy Caramel Pumpkin Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: gluten free, grain free, low carb, paleo
Cuisine: dessert
Servings: 8
Ingredients
- Pumkin Cake Ingredients
- ½ cup coconut flour sifted, where to buy coconut flour
- 1 tbsp pumpkin pie spice
- ½ tbsp ground cinnamon
- 3 eggs beaten
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsweetened milk of choice: coconut milk or almond milk
- 1/3 cup pure maple syrup for paleo or for low carb use low carb (sugar free) maple syrup + 1/3 tsp liquid stevia.
- 2 tbsp butter or coconut oil melted
- 1 tsp GF vanilla extract
- ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl, or can replace this with 1 ½ tsp baking powder.
- 1 ½ tbsp crushed pecans or walnuts * optional
- Caramel Sauce Ingredients:
- 2 tbsp butter or coconut oil
- 3 tbsp full fat canned coconut milk or heavy cream
- 2 tbsp coconut sugar or for low carb use 2 tbsp erythritol
- 1/8 tsp molasses
- 1/8 tsp 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 tbsp pumpkin pie spice, and ½ tbsp ground cinnamon. Mix until thoroughly combined. Set aside.
- In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, 1/3 cup milk of choice, 1/3 cup sweetener of choice, 1/3 tsp stevia if making low carb version (omit for paleo), 2 tbsp melted butter or coconut oil, 1 tsp vanilla extract and ½ tsp baking soda + 1tsp vinegar mixture (or the 1 ½ tsp 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 tbsp butter or coconut oil, 2 tbsp coconut sugar or eyrthritol for low carb, 3 tbsp coconut milk or heavy cream, and 1/8 tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add 1/8 tsp vanilla extract and stir in.
- Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.
Recipe 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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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.
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
Can you explain what “paleo” means? Love your recipes.
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
This pumpkin cake looks and sounds so delicious.. perfect for the weather right now!
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
Looks wonderful!
Thank you Teresa 🙂