* Pumpkin makes delicious baked goods, and this cake is no exception! The "cream cheese" frosting is the perfect complement and so creamy, you'll forget you're eating a completely AIP compliant dessert! Makes two 6" round cakes or 12 cupcakes.
- 2 cups (240 grams) Truly AIP All-Purpose Baking Mix
- 3/4 cup pureed pumpkin
- 1/3 cup oil
- 2/3 cup maple syrup
- 2 Tbsp. water
- 1 tsp. cinnamon
- 1/2 tsp. ground mace
- 1/2 tsp. ground cloves
Preheat oven to 350. Line bottoms of 6" pans with parchment or use paper liners for cupcakes. Blend all ingredients together and pour into prepared pans. Bake for about 20 minutes until lightly browned and toothpick comes out clean.
***MAKE AHEAD: AIP Cream Cheese: Put 1 1/4 cups coconut yogurt in strainer lined with cheesecloth and suspend over a bowl to catch liquid. Cover and place in refrigerator 4-6 hours, or longer for a thicker consistency. I prefer 24 hours or more.
To make the "cream cheese" frosting:
- 1 cup "cream cheese", room temperature (*see notes)
- 4 Tbsp. coconut butter, warmed to liquid consistency, but not hot
- 1/2 cup palm shortening
- 1/2 cup arrowroot starch
- 1/3 cup maple syrup, room temperature, plus more to taste
- 1 tsp. vanilla bean powder
Add room temperature coconut yogurt to mixing bowl, and while beating, drizzle in coconut butter, until combined well (*see notes). Add palm shortening, arrowroot, maple syrup and vanilla bean powder in order, beating well after each addition. Frosting will need to be chilled briefly before using. Keep frosted items refrigerated or frozen until ready to serve.
*It is very important that your "cream cheese" is room temperature when adding coconut butter. If it is not, you will find small pieces of hardened coconut butter in your frosting. It's still delicious!*If you choose to pipe frosting onto cupcakes or cookies, the warmth of your hands will warm the frosting to a softer consistency. Simply place your piping bag with frosting into the fridge for 10-15 minutes to harden again.