Pumpkin Cake and Fluffy Macadamia Mallow Frosting

Pumpkin Cake and Fluffy Macadamia Mallow Frosting

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Feel free to change as you wish.  I think it’s time you two get better acquainted.  I figure since so many readers are emailing and tagging me on facebook about this cake… and since I am feeling like giving away a few things (hint, hint, stay tuned!)… I am sharing this MOST delicious cake and frosting recipe for your holiday parties! Before getting to the recipe, I must mention that this cake has become my own personal go-to cake in the past couple of years.  I will always choose it when (1) it’s seasonal and (2) the guests (or recipient) loves pumpkin.  As with ALL my recipes in LTEV, this cake is made without ANY white flour.  It uses whole-grain spelt flour, and also a minimal amount of oil. If you have LTEV, you will recognize this photo below of the same cake recipe.  This was taken by Hannah Kaminsky, and that particular shot we chose the “Cooked Vanilla Frosting” for the cake. In the photos I’ve taken, you see the Fluffy Macadamia Mallow Frosting.  It really is fluffy and fabulous!  Check out the details here.  All these new recipes are made without ANY processed vegan substitutes, without ANY white stuff, and are also oil-free (but don’t worry, flavor is NOT sacrificed)! Moist and just lightly spiced with traditional pumpkin pie spices, it is absolutely ideal for an autumnal party or birthday, or as part of a Thanksgiving menu. But it is so delicious, you may want to make it other times of the year! Lightly oil two 8-inch round cake pans, and line the bottom of each with parchment paper, if desired.  In a large bowl, combine the flour, sugar, salt, cinnamon, nutmeg, allspice, and cloves, sifting in the baking powder and baking soda. Mix well.  In a separate bowl, whisk the pumpkin puree with the milk, maple syrup, vanilla, and lemon juice.

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