Pumpkin Spice Cake with Coconut Sugar: A Wholesome Autumn Delight
Autumn is synonymous with the warm and cozy flavors of pumpkin spice. This season, why not elevate your baking with a healthier twist? Introducing the *Pumpkin Spice Cake with Coconut Sugar* — a delightful treat that captures the essence of fall while being kinder to your body. Coconut sugar, with its lower glycemic index and rich caramel undertones, pairs perfectly with the spices and pumpkin in this cake, making it a must-try recipe.
Why Use Coconut Sugar?
Coconut sugar is derived from the sap of coconut palm trees and is often praised for its minimal processing. Unlike regular refined sugar, coconut sugar retains some nutrients like iron, zinc, calcium, and potassium. Its deep, molasses-like flavor adds depth to baked goods, making it an ideal choice for this autumn-inspired cake.
Ingredients:
– 1 3/4 cups all-purpose flour (or a gluten-free alternative)
– 1 cup coconut sugar
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
– 1/2 cup vegetable oil or melted coconut oil
– 1 cup pumpkin puree (not pumpkin pie filling)
– 2 large eggs
– 1/4 cup almond milk (or any milk of choice)
– 1 tsp vanilla extract
Instructions:
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper for easier removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger).
3. Combine Wet Ingredients: In a separate bowl, combine the oil, pumpkin puree, eggs, almond milk, and vanilla extract. Whisk until well blended.
4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
5. Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For an extra touch, dust with powdered sugar or top with a simple cream cheese frosting.
Serving Suggestions:
This Pumpkin Spice Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. The natural sweetness from the coconut sugar, combined with the aromatic spices and pumpkin, makes it the perfect companion for a cup of hot coffee or tea on a chilly autumn day.
Why You’ll Love It:
– Healthier Alternative: The use of coconut sugar offers a lower glycemic impact, making this cake a slightly healthier option compared to traditional pumpkin spice cakes.
– Rich Flavor: The coconut sugar enhances the warmth of the spices, creating a deep, rich flavor that’s sure to impress.
– Versatility: This cake is perfect for any occasion — be it a cozy family dinner, a fall-themed party, or simply as a treat to enjoy throughout the week.
Give this Pumpkin Spice Cake with Coconut Sugar a try and embrace the flavors of fall in a way that’s both delicious and a little more wholesome.
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