Paleo Pumpkin Gingersnap Cake

Paleo Pumpkin Gingersnap Cake is a must around holiday time! This simple, paleo friendly cake is full of warm flavors and wholesome ingredients. Top it off with a dollop of whipped coconut cream for a decadent dessert! 

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I can’t even believe that the holidays are almost here! It is crazy how fast 2016 has flown by! I have been so busy sharing breakfast recipes that this tasty dessert recipe almost passed us by! I actually made this Paleo Pumpkin  Gingersnap Cake back in September after I finished my Whole30 and when pumpkin season was in full swing! But, I knew I wanted to save this Paleo Pumpkin Gingersnap Cake for closer to the holidays because gingerbread/gingersnap desserts are one of my holiday favorites! 

I remember as a kid always eating the “homemade” boxed version topped with cool whip. Fresh out of the oven, warm and so perfect! I knew when I made my homemade Paleo Pumpkin Gingersnap Cake I wanted to have those some nostalgic feelings, but with a little more health! This cake ended up being spot on! Except it is made with all whole ingredients, packs in tons of fiber and it truly so healthy you could even eat it for breakfast (like me!) 

Serves 1 slice

Paleo Pumpkin Gingersnap Cake

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 1 3/4 cup almond flour
  • 1 1/2 tsp baking soda
  • 1 tbs Gingersnap Spice
  • 1 can pure pumpkin (not filling)
  • 1/4 cup applesauce
  • 1/3 cup liquid coconut sugar
  • 1/3 cup black strap molasses
  • 2 large eggs
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. Sift together dry ingredients
  3. Whisk together wet ingredients in a separate bowl
  4. Add dry ingredients to wet ingredients and mix gently until just combined (do not overmix)
  5. Pour batter into a lined 9x9in cake pan
  6. Place pan into oven and bake for about 50-60 minutes
  7. Allow to cool
  8. Slice and serve with a dollop of whipped coconut cream
Cuisine: American | Recipe Type: Dessert

Notes

I really wanted to add raisins, but I was out! They would make a great addition to this!

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https://ingredientsofafitchick.com/2016/11/22/paleo-pumpkin-gingersnap-cake/

From the almond flour that is full of heart-healthy fats, the pumpkin chock full of fiber and the black strap molasses that is loaded with vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium, this Paleo Pumpkin Gingersnap Cake is a dessert you can both enjoy and feel good about eating! 

 

 

PS – this is a great dessert for your Thanksgiving or Christmas table and also those holiday work parties where you’d like to enjoy a sweet treat and still stay focus on your health goals! 

 

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What is your favorite holiday dessert?
Are you more of a gingersnap or gingerbread fan?

 

sarahkesseli

4 Comments
  • YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
    November 22, 2016
  • Linda Dorrance
    Is granulated coconut sugar an acceptable alternative to liquid coconut sugar? If so, would it be equal in measure? BTW, I made your Whole30 Baked Buffalo Chicken casserole last night and we LOVED it!
    January 31, 2017

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