Pumpkin Cake with Coffee Whipped Cream



Pumpkin Cake:

  • 1 15 ounce can organic pumpkin
  • 1/2 cup maple syrup
  • 4 eggs
  • 1/2 cup coconut oil
  • 1 3/4 cup blanched almond flour
  • 2 cups tapioca flour
  • 1 1/4 cup coconut sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground pink salt
  • 1 teaspoon cinnamon

Whipped Cream:

  • 1 15 ounce can coconut cream (I use Trader Joe’s brand)
  • 1/3 cup coconut sugar
  • 1 espresso shot



  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients together, except for coconut sugar, in a large bowl and set aside. In a separate bowl, blend with a mixer all wet ingredients and coconut sugar.
  3. Once wet ingredients are blended well, pour into dry ingredients and mix until batter is combined. Do not mix too long or the cake will be tough.
  4. After cake batter is mixed, pour into a coconut oil sprayed rectangle cake pan. Bake for 30 minutes or until a fork comes out of the cake clean.

Whipped Cream:

  1. Refrigerate coconut cream for up to 4 hours or 1 hour in the freezer.
  2. After the coconut cream is chilled, spoon out the cream that is thick into a small mixing bowl, do not use the liquid part.
  3. Blend coconut sugar in a high-powered blender until it has the consistency of powdered sugar. If you do not blend the sugar, then the whipped cream will taste gritty.
  4. Mix coconut cream, coconut sugar, and chilled espresso with a mixer until the cream no longer has lumps.


Cake will keep in a sealed container for up for one week. You can also freeze and eat at a later date.

Whipped cream will keep in the refrigerator for up to 1 week or in the freezer for 1 month.

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