Ingredients

The following ingredients have 8 Servings
  • 1 cup + 3 tablespoons whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut palm sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup pumpkin puree
  • 1/4 cup unsweetened almond milk (can also use regular milk)
  • 1/4 cup unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup coconut palm sugar
  • 1/2 cup chopped pecans
  • 1 1/4 cups boiling water

Instruction

  • Preheat oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray (preferably a dish with higher sides).
  • In a medium sized bowl, mix flour, baking powder, salt, coconut sugar and spices until combined. Set aside.
  • In a smaller bowl, stir pumpkin, milk, applesauce and vanilla together. Pour wet ingredients into dry ingredients and stir together. It should form a thick batter.
  • Add batter to casserole dish, smoothing with a spatula until evenly distributed.
  • Sprinkle the coconut sugar and pecans evenly over top of the cake batter in the dish. Pour the boiling hot water over top. Do NOT stir!
  • Bake for 40 minutes or until the edges are lightly browned and the middle is still slightly gooey. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with whipped cream or vanilla ice cream, if desired.