Paleo Pumpkin Praline Cake

I made this gorgeous cake for my daughter's birthday recently.  It is moist, delicious & completely grain free! Of course, living out in the middle of the country means you have to work with what you have on hand, & on this day it happened to be a giant can of pumpkin!  Paleo Pumpkin Praline Cake it is then!!

Having local, farm fresh eggs on hand is a huge blessing.  You can't help but smile when you open up your egg carton and it looks like that!

Freezing your can of coconut milk is so helpful when you want to find the coconut cream easily for this recipe!

Although I poured the cake batter into two pans, after they cooled I sliced each cake through the middle to create a four layer effect.  The pumpkin butter was divine, but you could also make additional coconut cream and use that with every other layer as well.  Definitely play around and make it your own.  I only had enough coconut cream for the top, and I wanted to use the entire can of pumpkin on this cake, thus the four layers. 

with a Pumpkin Butter Filling & Whipped Coconut Cream

Cake Batter 

1 cup coconut flour
1 cup almond flour
2 tsp baking soda
1/4 tsp salt
1 TBSP pumpkin pie spice
8 eggs
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 1/2 cups canned pumpkin
1 cup coconut milk (carton is fine)
1 tsp vanilla


1. Preheat oven to 350 degrees F
2. Mix dry cake batter ingredients and then whisk in wet ingredients to form a batter
3. Line the bottom of 2 cake pans with parchment paper, and oil lightly. 
4. Pour batter into the pans, evening them out into equal layers. 
5. Place on center rack of 350 degree oven.
6. Bake for approximately 30 - 35 minutes.  Test for doneness in the center of the cake. 
7. Remove from oven and allow to cool.  

Pumpkin Butter 

2 cups pumpkin puree
2 tsp coconut oil
4 TBSP maple syrup
1 tsp pumpkin pie spice


Mix the above ingredients & simmer lightly for 10 minutes while stirring often.  Allow to cool. 

Whipped Coconut Cream 

1 can full fat, organic Thai kitchen coconut milk, refrigerated overnight, or frozen for a few hours. 
1 TBSP maple syrup, honey, or powdered sugar
1 tsp vanilla extract


1. Carefully open the can of refrigerated coconut milk, there will be two separate layers.  Use the heavier cream layer for this recipe, saving the milk for the praline sauce.  
2.  Scoop out the cream into a bowl & whip with a hand held beater for 3 minutes.  Mix in your sweetener and vanilla. Store in the fridge until you are ready to use. 

Pumpkin Praline Sauce

1/2 cup maple syrup
1/2 cup canned coconut milk
1/2 cup chopped pecans
1/4 tsp vanilla 
1 TBSP butter


1. Mix the maple syrup & coconut milk in a boiling pot.  Heat until at the near candy stage. Add the nuts.  Remove from heat and add in the vanilla & butter.  Allow to cool slightly. 

Building The Cake

Once the cake has cooled, using a serrated knife, carefully slice the two cakes through the middle, creating 4 layers.  Place the first layer on your cake plate.  Then put whatever you like between each layers.  For the purposes of this cake, I used pumpkin butter between all four layers.  Then put the praline sauce on the top & covered that with the coconut cream.  But your cake can be any variation that you like.  Store in the fridge, lightly covered.  It keeps well for several days and stays very moist!

No comments

Post a Comment