Ingredients

The following ingredients have 9 Servings
  • 4 large eggs
  • 1 cup maple sugar or coconut sugar
  • 1 cup pumpkin puree (homemade or canned)
  • ¼ cup avocado oil or melted coconut oil
  • 1 teaspoon vanilla
  • ¾ cup (90 grams) oat flour
  • 1/2 cup (56 grams) coconut flour
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch fine sea salt
  • 8 ounces cream cheese, cubed, (at room temperature for 1 hour)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350ºF. Prepare a 8 x 8″ square baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
  • Add the eggs, maple sugar, pumpkin, oil and vanilla to a large bowl and whisk together until fully combined.
  • To the bowl add the oat flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt mix it together until it’s fully combined.
  • Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula. 
  • Baking in the middle rack for 30-35 minutes, or until the top is puffy and it springs back when lightly pushed down in the middle.
  • Transfer to a cooling rack and let cool completely.
  • Add cream cheese to the bowl of an electric mixer. Mix on high speed for 2 minutes, until very smooth, scraping down the bowl once or twice. Add maple syrup and vanilla and beat on high speed until lightened and fluffy, about 2-3 minutes.
  • Spread the frosting on top of the pumpkin cake.
  • Cut into 9 slices and serve.