Pumpkin Ginger Cake

The sweet earthiness of pumpkin paired with warming ginger in this seasonal cake adapted from FOLK magazine is simply divine. Oh and that frosting….

CAKE

Ingredients

• 3 cups coconut sugar
• 1 teaspoon nutmeg
• 1 cup coconut oil
• 1 teaspoon ground cloves
• 4 eggs
• 3-1/2 cups coconut flour
• 2/3 cup water
• 2 teaspoons baking soda
• 15 oz. pumpkin puree
• 1/2 teaspoon baking powder
• 2 teaspoon ground ginger
• 1-1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice

SPICED FROSTING

• 3 cups powdered sugar
• 1 cup heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Preparation

1. Preheat oven to 350°F. In a medium bowl beat together sugar, oil, and eggs. Add the water and mix well. Beat in the pumpkin and spices the set aside.
2. In a large separate bowl, combine flour, baking soda, baking powder and salt. Stir in the pumpkin mixture just until dry ingredients are moistened.
3. Pour into two greased 9-inch cake pans and bake for about  40-45 minutes, until a toothpick inserted into the center of each cake comes out clean. Cool for 10 minutes in the cake pans then gently tip out onto a wire wrack and cool completely.
4. To make the frosting, stir all ingredients together until desired consistency. Frost and assemble cake. Garnish with nutmeg, star anise and cloves.