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Pumpkin Spice Cake with Honey Frosting

Prep Time1 hr
Cook Time40 mins
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it


Pumpkin Cake

  • 2/3 cup Coconut Flour
  • 1/2 cup Almond Meal
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Cinnamon
  • 3/4 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • Dash of Allspice
  • Dash of Cloves
  • 360 grams Pumpkin Purée I used Butternut pumpkin- diced and roasted for 45 minutes in a moderate oven then puréed- Measure purée not diced pumpkin.
  • 1/2 cup Apple Sauce see recipe below
  • 4 Eggs separated
  • 3/4 cup Maple Syrup

Honey Frosting

  • 1 can Coconut Cream refrigerated overnight with the thick cream removed and the watery part discarded
  • 2-4 Tablespoons Honey slightly warmed to make pourable

Apple Sauce

  • 4 apples peeled and cut into small pieces
  • 3/4 cup water


Pumpkin Cake

  • Pre-heat oven to 175C/350F
  • Grease and line a 20cm/8 inch round cake tin.
  • Shift the dry ingredients together.
  • Purée the apple and pumpkin together.
  • Add the egg whites to the bowl of a kitchen stand fitted with a whisk attachment.
  • Whisk the egg whites until soft peaks from.
  • Slowly, add the Maple Syrup whilst whisking on medium/high.
  • Add the egg yolks and continue to whisk until combined.
  • Turn the mixer to low and add the pumpkin/apple purée.
  • Add the dry ingredients to the wet and whisk on low until combined.
  • Scrape down the sides of the bowl.
  • Whisk on medium/high for 1 minute.
  • Pour cake into prepared tin.
  • Bake for 45 minutes, or until cooked through.

Honey Cream Frosting

  • Place thickened cream into the bowl of a kitchen stand mixer fitted with a whisk attachment.
  • Whisk on high until thickened.
  • Add the honey, 1 tablespoon at a time, until the desired taste is reached.
  • Place cream in the fridge to thicken before spreading over the cake.

Apple Sauce

  • Place the apples and water in saucepan. Cover with a lid.
  • Bring to the boil, then simmer for 7-10 minutes, or until apple is soft.
  • Store in fridge.