Creamy Caramel Pumpkin Cake

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)
• 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 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
• ⅛ tsp molasses
• ⅛ 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 a second large mixing bowl combine:  3 eggs, ½ cup pumpkin puree, ⅓ cup milk of choice, ⅓ cup sweetener of choice, ⅓ 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 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 tbsp butter or coconut oil, 2 tbsp coconut sugar or erythritol for low carb, 3 tbsp coconut milk or heavy cream, and ⅛ tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add ⅛ tsp 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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