Once, back in my university days, I made a horrible cake.
I mean, really, it was bad.
It wasn’t intentionally bad. It was for a boyfriend’s―or maybe the friend of that boyfriend’s―birthday. I threw lots of enthusiasm and gusto into my chocolate birthday cake, but suffice it to say that I didn’t have much experience making cakes. Unfortunately, enthusiasm doesn’t make up much for poor cooking methodology. The cake was undercooked, it was completely dense and flat, and the frosting was more like butter than cream. I still remember the polite smiles of said boyfriend and friend as they attempted to choke down a couple bites as we sat around the coffee table. Bless them.
Luckily, since my university days, my cooking skills have improved somewhat. And today, when I took this cake out of the oven and tried it, I remembered my former cake-failure, and I thought: I’m no master chef, but at least my cakes aren’t awful anymore. Progress!
I took inspiration from this recipe by Paleo in PDX, with my own tweaks based on what I had at home. If I had a square pan, I would have made them into bars, but I only had a round pan, so voila! Cake! Of course, you can make them into pumpkin bars by baking them in a square pan.
- 2 cups roast pumpkin
- ½ cup coconut flour
- ¼ cup coconut milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 eggs, beaten
- 1 Tbsp raw honey
- 1 cup chopped toasted walnuts (omit if nut-free)
- Preheat oven to 350° F and grease a 9 inch pie pan.
- In a bowl, use an immersion blender to puree the pumpkin with the milk.
- In a separate bowl, mix the dry ingredients and sift them into the pumpkin mixture.
- Add eggs, vanilla and honey, if desired.
- Gently fold in the walnuts.
- Pour into the pie pan and bake for 45 minutes or until a knife comes out clean from the center.
- Serve warm with a dollop of fresh coconut cream!
- You can use the same recipe to make pumpkin bars or muffins instead of a cake.