Paleo Pumpkin Gingerbread Cake With Maple-Vanilla Frosting

Preheat 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.

Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!

NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.

Allow the cake to cool completely. Completely. For real. When you’re sure it’s cooler than Mr. Mike Ness in Red Square in February, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut. Do not snarf your cake yet – save it for Thanksgiving dinner!

When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.