Gluten, Grain, Refined Sugar, and Dairy free Cake.

This is packed with delicious and nutritious pumpkin, it’s protein rich from the eggs, feed your brain and body healthy fat power, and fiber awesome from the coconut flour. So simple, so easy, made in ONE dish, and always a breakfast hit for our family.

Preheat oven to 350

Coconut oil an 8x8 pan and add a square of parchment paper on the bottom if you want.

INGREDIENTS

• 1 Cup Pumpkin puree

• 1/3 Cup Coconut oil

• 6 Eggs (yes, that’s right I said SIX eggs! Don’t mess with this part).

• 1/2 Cup Coconut Flour

• 1 tsp Cinnamon

• 1 tsp Ginger Powder

• 1/4 tsp Allspice

• 1/4 tsp Nutmeg

(You can mess with the spices to adjust to your own taste. I like ginger and cinnamon like crazy, and I didn’t have any ground cloves but I’m sure that would be delicious as well).

• 3/4 tsp Baking Soda

• 1/4 tsp Salt

ADD IN OPTION

• 1/4 Cup Roughly Chopped Dates (advised), Raisins, Dried Cranberries, Or Any Nuts You Want To Add.

• Also, if you like things with a bit more sweetness, feel free to add in 3-6 TBSPs of coconut sugar. This will depend on your personal taste, but if you’re planning to serve it as a dessert cake you might want to make it a bit sweeter… if that’s you jam.

INSTRUCTIONS

1. Blend the pumpkin puree, coconut oil, and 6 eggs in a blender until smooth and fluffy.

2. Add in the rest of the ingredients and pulse blend until mixed (you may need to push things down with a spatula here), and if you’re using dates (strongly advised) blend until they are nice little bits. (I have learned to roughly chop them so they mix in nicer).

3. Pour the batter into prepared pan and put that baby in the oven for 45 to 60 minutes! (Yes, that’s a strange gap in time, but I think my oven cooks slow so mine takes about 55 minutes, but yours might cook hotter and only take 45!) Like all cakes, a tester stick or knife should come out clean.

4. Allow to cool, and then chow for breakfast, as a filling and healthy snack with a cup of tea, or for dessert with some coconut whipping cream!

When cake is well and truly cold, cover and keep in refrigerator.

This is a high protein, low sugar, and full of healthy fats cake — so we eat it for breakfast with some almond butter and a side of sugar free bacon. If you wanted to really make it fancy you could serve it with a drizzle of maple syrup, and/or coconut whip. Ymmmm.

TIP! When your body is getting used to coconut flour it is advised to drink EXTRA water as it’s VERY high in fiber!

So good, so healthy.

I should also say; this isn’t like your average cake, because it doesn’t use regular cake ingredients! So stay open, stay curious, and eat good things.

I also really like the idea of this being a rough guide for you so please experiment and let me know how it goes for you!

Tag me on social media and share your swaps so we can help more people get inspired to eat some healthy breakfast cake!

Kindness for days,

Gwen