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.

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Creamy Caramel Pumpkin Cake

Stacey

Creamy Caramel Pumpkin Cake is an easy to make, grain free, low carb, favorite pumpkin cake covered with a gooey caramel sauce.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings

Calories

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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