Paleo Pumpkin Swirl Cake with Dark Chocolate Glaze

Paleo Pumpkin Swirl Cake with Dark Chocolate Glaze

This will make an excellent holiday dessert. You can get fancy with the glaze and impress everyone.

You can make it any time of the year if you substitute the fresh pumpkin with canned. I haven’t used canned, myself, but if I do, I will use a little bit less than I’ve stated here in the recipe. The canned seems to make things much more moist.

This is a pound-style cake that is baked in a loaf pan.

Don’t get too caught up in the details. It is actually pretty easy to make.

Paleo Pumpkin Swirl Cake

Ingredients:

  • 1/2 cup almond flour
  • 1 cup coconut flour
  • 1/4 cup flax seed meal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 5 eggs, beaten
  • 1/4 cup coconut oil
  • 1 tablespoon vanilla
  • 1/4 cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup maple syrup
  • 1/2 cup pumpkin puree
  • 2 tablespoons cocoa
  • 1 teaspoon coconut oil

 

Paleo Gluten Free Pumpkin Swirl Cake

Paleo Pumpkin Swirl Cake, Undressed

 Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk together almond flour, coconut flour, flax seed meal, salt, and baking soda.
  3. In a separate bowl, whisk together eggs, coconut oil, vanilla, coconut milk, apple cider vinegar, and maple syrup. Stir in the pumpkin puree.
  4. Add the flour mixture to the egg mixture. Whisk together briskly until all ingredients are well, combined.
  5. Remove 3/4 cup of the batter to a separate bowl. Into this batter, mix the cocoa and 1 teaspoon coconut oil. Stir until well combined.
  6. Spread half of the original batter into the bottom of a well-greased loaf pan.
  7. Spread all of the cocoa mixture on top of the original batter.
  8. Spread the rest of the batter on top of the chocolate batter. You should have three layers: pumpkin batter, then chocolate pumpkin batter, then plain pumpkin batter again.
  9. Stare incredulously at the screen and wonder how anyone could have made something so simple sound so complicated.
  10. Take a big spoon or knife and swirl it around in the batter. Smooth the batter again.
  11. Bake for 50 minutes, or until a knife inserted into the center comes out clean.

Dark Chocolate Glaze

Ingredients:

  • 1/4 cup (heaping) dark chocolate bar broken up into pieces, or chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla

Directions:

  1. Combine ingredients and heat over very low heat.
  2. Keep stirring until melted.
  3. Drizzle freely.

© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Pumpkin Swirl Cake

Voila!

2 thoughts on “Paleo Pumpkin Swirl Cake with Dark Chocolate Glaze

  1. Pingback: Paleo Dessert Recipes Vol.5

  2. Pingback: Paleo Dessert Recipes Vol.5 | Guys Magazine

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