Spiced Pumpkin Cake

INGREDIENTS:
1 1/2 Cup Pamela's GF bread mix
1/2 Cup coffee flour
1 tsp baking powder
1 tsp baking soda
 1 tsp Ceylon cinnamon, ground
1 tsp  nutmeg, ground
1/2 tsp cloves, ground
1 tsp ginger, ginger
1 tsp. Himalayan pink salt
8 tbsp. Kerry gold unsalted butter
1 Cup organic pumpkin purée
1/2 Cup  organic amber coconut sugar
2 large  organic cage free brown eggs
1/4 Cup Wholesome organic dark brown sugar
3/4 Cup well shaken buttermilk


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DIRECTIONS:

• ​​In a large bowl combine butter, softened, pumpkin puree, coconut sugar, dark brown sugar, and buttermilk. Mix with hand mixer or electric mixer thoroughly. Set aside.
• In medium bowl combine all dry ingredients: Pamela's, coffee flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Sift thoroughly. 
• Back to your large bowl, mix on a low medium speed adding 1 cup of dry mix at a time. Thoroughly mixing before adding the next cup. 
• When you have combined all of your dry and wet ingredients together you should have a batter like texture. Keep your low-medium speed and add one egg at a time. Again, mixing thoroughly before adding the next egg. 
• After the cake batter has been blended well, pour into pre-prepped cake pan. Bake on 350 degrees for approximately 35-40 minutes or until center can be poked with a knife and come out clean. 
• Once done, set aside to cool on a cooling rack for 1-2 hours. 
• When cool, place dinner plate over cake pan and flip upside down. Carefully lift cake pan from cake, frost, slice, and enjoy! 

FACTS:
SERVINGS: 8
SERVING SIZE: 1 SLICE OF CAKE(PRE- FROSTING)
ENERGY: 322.2
TOTAL FAT: 12.9G
CHOLESTEROL: 91.3MG
SODIUM: 380MG
POTASSIUM: 51.3MG
TOTAL CARBS: 45.7G
WHAT DOESN'T COUNT: 11.8G
WHAT COUNTS: 33.9G
NATURAL SUGARS: 13G
GAINS: 5.1G