This gluten free pumpkin spice cake is kind of like my baby. I have been nurturing the spice cake recipe along for awhile, and when the recipe came out just right I tested it out a few more times to be sure – this spice cake recipe is everything we wanted in a cake – flavorful, moist and spongy and, bonus!, it is super simple to make. Everything gets tossed in the blender and then poured into the cake pan – easy!
We have been gluten free for over a year now, but every now and then I play with grain free desserts for fun – this recipe does just happen to be grain free, too!. I found an excellent price on coconut flour at SAMS Club – about $8 for 5lbs of it. The next cheapest I have seen it is in 25lb quantities on Amazon, so the coconut flour at SAMS Club is truly a steal! (It stores well in the freezer.)
I wanted to create a coffee cake type cake – something I would be ok feeding to us for breakfast (I miss easy breakfasts!) and at the same time something that could be spruced up a little bit with either extra add-ins (chocolate chips!) or with apple butter or icing and then served as a dessert.
I like a cake that can do lots of things – and this one meets that bill. I have served it straight up as a spice cake. I have served it with chopped nuts added (the assorted, raw nuts from Target. They are the best!) I have served it with chocolate chips added. I have served it with grated carrot (was planning on adding a cream cheese icing but was all out of cream cheese – must try that one again!)
Basically – what I have dreamed up so far for this cake, it has excelled at.
When I make this as a breakfast option I cut the honey or maple syrup quantity in half. We are quite happy with it being less sweet and I feel better about it as a breakfast option.