Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Pumpkin Pecan Coconut Cake With Cardamom Whipped Cream

Some have asked if a pumpkin is a fruit or vegetable?

A pumpkin, according to The Botanical Society of America, is a fruit because it’s a product of the seed-bearing structure of flowering plants.

Vegetables, on the other hand, are the edible portion of plants such as leaves, stems, roots, bullbs, flowers, and tubers.

Simply put, a fruit contains its seeds, were as vegetable has no seeds.

How The Pumpkin Got It’s Name

The word pumpkin originates from the Greek word pepon, which means “large melon”, something round and large.

The French adapted this word to pompon, which the British changed to pumpion and later the American colonists adapted the word pumpkin.


Try Some Mexican Desserts to Satisfy Any Sweet Tooth


Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Spices are an essential ingredient for fall baking, especially pumpkin pie spice.

This dessert cake though, is not your typical pumpkin spice cake.

The cake contains coconut, which plays off the pumpkin in texture and flavor beautifully.

Close up sopped bite of cake and whipped cream

The pumpkin cake is also topped with whipped heavy cream incorporated with cardamom and sweet shredded coconut,

2 cups all-purpose flour

2/3 cup shredded coconut

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

4 large eggs

3/4 cup coconut oil

1 cup granulated sugar

1 (15 oz) can pumpkin puree

1 cup pecans, chopped

Preheat oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.

In a medium bowl, mix together the flour, coconut, baking powder and soda, salt, cinnamon, ginger, and nutmeg.

In a separate large bowl, add eggs, oil, sugar, and pumpkin puree and beat with an electric mixer until well combined.

Add dry ingredients to pumpkin mixture and beat on low until just combined. Stir in chopped nuts and spread batter in prepared pan.

Bake until center has set, about 25-30 minutes. Remove from oven and let cool for 10 minutes.

Slice and serve topped with fresh whipped cream.


For The Coconut an Pecan Lovers: Coconut Pecan Sugar Cookies


Topping: Fresh Whipped Cream with Cardamom

Fresh whipped cream with Cardamom

1 cup heavy cream

1/4 cup confectioners sugar 

1/4 cup shredded coconut

1/2 teaspoon ground cardamon

Place a large metal bowl with an electric stand or hand beater whipper attachment into the freezer, about 10 minutes.

Metal mixing bowl with whipper attachment
Metal Mixing Bowl and Whipper Attachment

Bowl and whipper along with cream need to be cold, so that the cream whips up fast.

A room temperature bowl and whipper attachment will take longer to whip up the cream.

Add heavy cream to cold bowl. Whip until lite peaks form.

Add powered sugar, cardamom, and coconut. Continue with whipping to incorporate. Whip until picks are firm.

Top whipped cream over s slice of pumpkin cake. Save leftover whipped cream in the refrigerator in an air tight container. Use within 5 days.

Gluten-Free Chocolate Peppermint Cupcakes

Gluten-Free Chocolate Peppermint Cupcakes

For someone new at flour less baking, wheat flour that is, can be a trial-and-error process. Flour, when used in baking, adds body, structure, and texture to baked goods. It often acts as a binder, because of the gluten, binding all the recipe ingredients together. When you remove the gluten or flour, you have to add something else in its place that will perform the same function.

Here are some tips to help achieve better baking results when going flour less.

To increase the nutrition value, substitute up to 1/4 cup ground flax seeds plus 1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture).

To add more moisture to your recipe, add gelatin, extra egg or oil. Honey or rice malt syrup helps retain moisture as well. Honey works great when using coconut flour.

Substitute brown sugar for white sugar to retain moisture.

To enhance the flavor of flour less foods, add chocolate chips, dried fruits or nuts and double the amount of spices asked for in the recipe.

For better structure, add dry milk solids or cottage cheese to the recipe. Replace evaporated milk for regular milk.

Add extra egg or egg whites if your recipe is too crumbly.

Don’t over beat or over mix since the kneading time or mixing time is shorter with no gluten to develop.

You can use ground oats in place of flour, but you will also need bananas or eggs to bind the ingredients together.

Eggs can replace many functions of gluten such as binding and enhancing texture and structure of the recipe. Two other starch-based products you can use to bind and thicken are guar gum and xanthan gum. They are interchangeable and used in small amounts, usally about 1 tablespoon. But these two binders can be expensive, and in place of them you can use corn starch, tapioca starch, or arrow root starch.

Guar Gum used as a food thickener in flourless bakingGuar gum is extracted from the bean of the guar plant. The guar plant is native to Pakistan and India. The guar bean is rich in protein and used to feed cattle, and as a vegetable used in Middle Eastern cooking.

Guar gum is also used to help preserve food, and to help it retain flavor, texture and moisture. Guar gum is recommended to use when baking with coconut flour, as this type of flour can case dryness to your baked.

Xanthan Gum used as a food thinkner in gluten free bakingXanthan gum has a substance called polysaccharide, which has the ability to form a gel and bind many times its weight in water, making it a very valuable food thickener.

If you are allergic to corn products, then it is recommended not to use xanthan gum, as it is derived from corn. But it can also be fermented by using wheat, dairy, or soy as well. Just read the ingredients label to see how it was made.

The key to flour-less baking is to experiment. You may have to try different ingredients or amounts to get the flavor and texture you want.

Now for our featured recipe: Gluten-Free Chocolate Peppermint Cupcakes.

1 ½ cups ground oats

½ cup sugar

½ cup cocao powder

2 teaspoons baking powder

Pinch of salt

1 mashed banana

¼ cup avocado oil or lite olive oil

¾ cup almond milk

½ tablespoon apple cider vinegar

1 teaspoon vanilla

Frosting:

3 cups icing sugar

2 tablespoons of heavy cream, to thicken frosting

1/4 to 1/2  teaspoon peppermint extract

2 drops food coloring, optional

Cupcake Instructions:

Preheat oven to 350 F.

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Frosting Instructions:

Add icing sugar, cream, peppermint extract and green food coloring, if using, to a medium sized mixing bowl. Use electric mixer to blend until smooth. Add more cream, a little at a time as you’re mixing to create the consistency you want.

Gluten-Free-Chocolate-CupcakesAfter you have frosted the little cakes, arrange on a dessert plate, and serve with milk, coffee, or your favorite dessert beverage.

If you like gluten-free recipes, you will also enjoy Gluten Free Tropical Carrot Cake.

 

What Others are saying About Cupcakes: