Paleo Pumpkin Cake bars with Cinnamon Icing

9 Sep

Image

Pumpkin Cake
1 c pumpkin puree
1 c almond butter
1/2 c pure honey
2 cage free eggs
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t cloves

Cinnamon Icing

1/4 c coconut butter (You can buy this or find a recipe HERE.)
1/4 c pure honey
1 t cinnamon

*NOTE- If you can easily find coconut butter to buy, I would strongly suggest this. I decided to try and make my own and it is just tricky business. I think it is hit or miss and I would rather it be a hit every time and not dirty every dish in the house trying to concoct the stuff, so those are just my two cents… :0

For the Pumpkin Cake

Preheat your oven to 350F.
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven safe baking dish.  Bake until completely cooked through, about 30 minutes.

For the Cinnamon Icing

In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until well combined. Texture will be like that of a glaze that you can drizzle.

Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. Important…if the cake is not completely cool you are not allowed to go on. If your cake isn’t cool, the icing will just slide right off into a pile of goop and all will be lost.

Use a small offset spatula or a spoon and drizzle the frosting over the top.

Store the Pumpkin Cake Bars you haven’t immediately annihilated in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft or micro for a few seconds.

Enjoy!

Original recipe adapted from foodrenegade.

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7 Responses to “Paleo Pumpkin Cake bars with Cinnamon Icing”

  1. urbanpaleochef September 9, 2013 at 3:17 pm #

    That looks great! Thick, rich and delicious. Yum!!

    As a note on eggs: the words “Cage Free” don’t mean what mots people think they mean, as is true of “Free Range”. If you want truly top-quality eggs, you’ll need to be hunting for eggs that come from “Pastured” hens. If the word “Pastured” isn’t on the container, you’re probably not getting what you think you’re getting… I’ve done some work on this, and share it in my “The Egg Project” posts. Feel free to check them out!

    • thechiseledchick September 11, 2013 at 1:56 am #

      Thanks for the info! I never even thought to think that “cage free” or “free range” wasn’t the same thing as pastured! I will go take a look at your article for sure.

      • urbanpaleochef September 12, 2013 at 12:57 pm #

        Rock on! As for the wording and marketing: it’s a real shame that the big-agra guys are co-opting the words that used to refer to genuinely healthy foods… But they are. We consumers have to modify our understanding of marketing at the same speed as the marketing geniuses modify their campaigns!

      • urbanpaleochef September 12, 2013 at 12:58 pm #

        Oh, and by the way: your avatar picture is AWESOME!

  2. sassyandpaleoish September 9, 2013 at 4:02 pm #

    Reblogged this on sassyandpaleoish and commented:
    mmmmm these look perfect for a fall snack!!!!

  3. Jennifer- The HealthyAllergyNut September 11, 2013 at 1:29 am #

    This looks yum! We eat paleo but do so with food allergies to a list of things, including eggs. Do you think this recipe would work with egg replacers? I may have to try and let you know!

    • thechiseledchick September 11, 2013 at 2:03 am #

      I have never tried this recipe with anything other than eggs so I honestly am not sure how it would work. What were you thinking of using instead? If you went with something like applesauce, you may need to add a bit more baking powder to help with the rising. Let me know what you decide to use, and how it turns out. Good luck!

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