Pumpkin Cake

[url=http://www.primal-palate.com/2010/10/pumpkin-spice-cakes-and-pumpkin-spice.html]The Food Lovers' Primal Palate: Pumpkin Spice Cakes and Pumpkin Spice Cookies[/url]

I made this today and it was delish. I am SO PICKY about baked goods and this came out great (subbed kerrygold for coconut oil). I posted it on facebook and my SIL asked me to make it for thanksgiving. They are very primal/paleo friendly. :)

I want to fancy it up though and that icing recipe sounds kind of gross. I'm thinking of doing 2 layers and spreading with whipped cream laced with bourbon. Any ideas on how to stabilize whipped cream using primal stuff? I used to use corn starch in the past, but its not primal/paleo.

I like the fact that it uses coconut flour instead of almond flour. I'm going to have to bake this soon!

I'm not an expert on baking but I've seen recipes that call for cream of tartar to stablize egg whites. I wonder if it would work with whipped cream? You could alway try the coconut milk whipped cream. You just put a can of coconut milk in the frig overnight and use the cream off the top. I've made that and mixed a little vanilla extract and stevia and it's good.

I think arrowroot can be used to stabilize whipped cream, although I've never used it myself. Also, you could always do it the easy way and add gelatin before refrigerating it again.

I use a little unflavored gelatin to stabilize whipped cream

I've actually used their frosting recipe from their cookbook (very similar to what they posted on the page) and it's fine. Spectrum makes a nice palm shortening you can try.

Thanks. I'll try the gelatin.

I'll have to try the icing sometime, but the way the cake came out begs for a fluffy topping of whipped cream. It's very light and moist, almost like a sponge cake.

I was pleasantly surprised- ran the calories on it and it is under 150 calories for a good sized slice (1/8 of the cake). I think that the coconut flour is not as calorically dense as the almond flour.

Thank you! Just pinned it so I can make it for Thanksgiving!

[QUOTE=magnolia1973;995182]Thanks. I'll try the gelatin.

I'll have to try the icing sometime, but the way the cake came out begs for a fluffy topping of whipped cream. It's very light and moist, almost like a sponge cake.

I was pleasantly surprised- ran the calories on it and it is under 150 calories for a good sized slice (1/8 of the cake). I think that the coconut flour is not as calorically dense as the almond flour.[/QUOTE]

Yes, gelatin stabilizes whipped cream beautifully.
A spicy bourbon whip on that will be delish!
This may just happen for my T'day/Birthday too! :D