Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) coconut sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (2g) baking powder
  • 2 tsp (6g) ground cinnamon
  • 1 tsp (3g) ground ginger
  • 0.5 tsp (2g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs
  • 0.5 cup (115g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and spices until no clumps remain.
  3. In a separate bowl, beat the pumpkin puree, eggs, melted coconut oil, and vanilla until smooth.
  4. Fold the wet ingredients into the dry mixture using a spatula until just combined; do not overmix.
  5. Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely for 2 hours.
  7. Prepare the frosting by beating the softened cream cheese and butter together. Gradually add powdered sugar and vanilla extract. Stir in heavy cream if needed for consistency.
  8. Layer the cooled cakes and frost using an offset spatula for a rustic finish.