G&D Free Spiced Pumpkin Cake with Chocolate Ganache

So this was one of those recipes that kept evolving and changing as I was in the middle of making it. It turned out REALLY good, yet another happy accident made by me :) I know you have probably come to realize my obsession lately with all things cinnamon and nutmeg.......sorry about it...sort of:-)

Spiced Pumpkin Cake

1 C. Tapioca flour
1 C. Brown rice flour
2/3 C. Coconut palm sugar
2 Eggs
1/3 C. Light olive oil
1 C. Pumpkin puree
1 1/3 C. Unsweetened apple sauce
2Tsp. Cinnamon
1/2 Tsp Salt
Freshly grated nutmeg to taste
1 Tsp. Baking soda
1 Tsp. Baking powder

Get your mixer out and mix your dry ingredients together, then put in your wet and mix again until well combine. Next evenly distribute your batter into 2 greased 10' round cake pans. Bake at 375 degrees for 10-12 minutes. Take out and allow to cool.


Chocolate Ganache


10 Ounces dark gluten free chocolate
1 C. Full fat coconut milk

Heat your milk in a pan over medium heat until it starts to boil, then remove from heat. Have your chocolate in a medium sized bowl, and pour the hot milk over the chocolate and allow to sit for a minute or 2. Next stir until it comes together into a smooth rich ganache.

Coconut Cream Frosting

3 Tablespoons coconut palm sugar
1/4 C. Solidified coconut oil
1/3 C. Full fat coconut milk

In a mixer combine the oil and sugar then mix until well combine. Add the milk and mix and mix again until smooth and creamy.

Now to assemble your cake! Remove your cooled cake from their pans. Take one layer of cake and set it upside down onto a plate. Pour half of the coconut frosting onto the upside down layer of cake, next pour a little ganache over the top of the frosting. Take the next layer of cake and set in on top right side up. Then pour more ganache over the top of that until it runs down the sides of the cake. Lastly pour a little more of that coconut frosting over the chocolate layer! Then Tah Dah! You have yourself a fantastic dessert!