⅓cupunsweetened milk of choice: coconut milk or almond milk
⅓cuppure maple syrup for paleoor for low carb use low carb (sugar free) maple syrup + ⅓ teaspoon liquid stevia.
2tablespoonbutter or coconut oilmelted
1teaspoonGF vanilla extract
½teaspoonbaking soda + 1 teaspoon apple cider vinegarmixed in a separate pinch bowl, or can replace this with 1 ½ teaspoon baking powder.
1 ½tablespooncrushed pecans or walnuts * optional
Caramel Sauce Ingredients:
2tablespoonbutter or coconut oil
3tablespoonfull fat canned coconut milkor heavy cream
2tablespooncoconut sugaror for low carb use 2 tablespoon erythritol
⅛teaspoonmolasses
⅛teaspoonvanilla 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.
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 gNutritional 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*