- 3 tablespoons coconut oil, melted, plus more for greasing the pan
- 1 cup pumpkin puree
- 1/ 2 cup maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/ 2 teaspoon Himalayan pink salt
- 2 cups Chai Coconut Whipped Cream, recipe below
Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pan(s) with coconut oil.
In a large bowl, whisk together the oil, pumpkin, maple syrup, eggs, and vanilla. In a medium bowl, whisk the flour, cinnamon, ginger, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
Divide the batter evenly between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
Place one layer on a cake plate and top with1⁄2 cup Chai Coconut Whipped Cream, smoothing it evenly over the entire surface. For a 6-inch cake, add the second cake layer, top with another 1⁄2 cup whipped cream, and smooth the surface. One tablespoon at a time, add whipped cream to the sides, smoothing with an offset spatula. For an 8-inch cake, you can cover the entire cake with the whipped cream. Refrigerate until ready to serve.
For the Chai Coconut Whipped Cream
- 2 (13.5 ounce) cans coconut cream, refrigerated overnight
- 2-3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/ 4 teaspoon ground ginger
- pinch cloves
- pinch cardamom
To Make the Chai Coconut Whipped Cream
Open the cans of coconut cream and scoop out the solid coconut the has risen to the top and place in mixing bowl. Add the spices and maple syrup and whisk until blended. Place in fridge until ready to use.