Pumpkin Pecan Cake with Carob chips and cream cheese frosting

Pumpkin Pecan Carob cake

CAKE INGREDIENTS:

  • 4 cups almond flour 
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla 
  • ¼ cup coconut or almond Milk or Nut milk of your choice 
  • ½ cup pumpkin purée 
  • 1 tbsp pumpkin spice 
  • 3 eggs or vegan "eggs" of your choice 
  • 2 tsp. Monk Fruit Extract Drops
  • ½ cup Missy J's Carob Chips (unsweetened)
  • ½ cup chopped pecans 

FROSTING INGREDIENTS:

  • 1 Cup Miyoko's Cultured Butter or Earth Balance 
  • 3 Cups Violife, Kite Hill or Miyoko's "Cream Cheese" Unsweetened.
  • 2 -3 tsp. Monk Fruit Extract Drops
  • 2-3 tsp Vanilla 
CAKE INSTRUCTIONS
  • Preheat oven to 350
  • Line 3 greased loaf pans with parchment paper. I grease parchment paper too. 
  • Mix dry ingredients 
  • Mix eggs and all wet ingredients into dry
  • Mix well
  • Scrape down bowl to incorporate all ingredients 
  • Fold in 1/2 cup carob chips and 1/2 cup slightly chopped pecans. I actually break them up with my big strong fingers. (Lol). 
  • Evenly portion into three loaf pans and smooth the top. I use an ice cream scoop to get the correct proportions. Three scoops per pan. The cake will be about ½" thick.
  • Bake 15 minutes
  • Toothpick test for doneness
  • Let completely cool.
  • Lift from pan and cut each cake in half.
  • You will have 6 layers. Or keep them whole and you will have three layers. 
  • Frost between layers
  • Crump coat top and sides
  • Freeze for 1/2 hour to an hour
  • Final coat of frosting. I do more of a "naked" look
  • Pipe decorations on top and at the base using your favorite piping tip.. 
  • Top with carob chips and pecans. Add pieces of Missy J's candy bars, or make your own candy bar to add to the top. 

FROSTING INSTRUCTIONS

  • Cream "butter" about 15-seconds.
  • Add "Cream cheese" and shortening. 30-40 seconds 
  • Add monk fruit and vanilla 
  • Whisk together till it reaches frosting consistency, but don't over mix.  Less than a minute. 

NOTES: If the frosting is too warm you'll find that it won't pipe firmly. Just pop it in the freezer for about 15-30 minutes. 


Store cake and frosting in the refrigerator.

Enjoy within a few days. 


2 comments

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