Pumpkin, cinnamon and honey – do we need to say more? This healthy cake is 100 percent free of refined sugar and sweetened with just honey – even the icing! It’s perfectly sweet, moist and and is full of fall flavours.
Ingredients
| 1 cup | flour (all purpose or gluten free) |
| 1/2 tsp | baking soda |
| 1 tsp | baking powder |
| 1 tsp | cinnamon |
| 1/2 tsp | nutmeg |
| 1 | egg |
| 2/3 cup | honey |
| 1/2 cup | olive oil |
| 1 cup | pumpkin |
| ICING | |
| 1/4 cup | butter, softened |
| 1/2 cup | creamed honey |
| 3/4 tsp | cinnamon |
| 1/2 tsp | vanilla |
| 2 Tbsp | tapioca starch |
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8×8 baking dish and set aside.
- In a medium sized bowl, mix together the egg, honey, olive oil and pumpkin until well blended.
- In a separate bowl, mix the dry ingredients together.
- Add the dry ingredients to the pumpkin mixture and mix until they aren well combined.
- Pour the cake batter into the prepared baking dish and bake for 30 minutes.
- While the cake is baking, prepare your icing. Add the honey and butter to a bowl and mix together well with a hand mixer or stand mixer. Add the cinnamon, vanilla and tapioca starch and mix until it is light and fluffy.
- Let the cake cool completely before adding the icing.
- Serve and enjoy!
