This cake is absolutely worth your time. It is the best SCD cake I have found yet. You do not even have to be on a special diet to enjoy it. It is that good! The pumpkin caramel cake is a close adaptation from the Gooey Pumpkin Pie Cake from Gluten Free Fix but a little bit more SIBO friendly.
Pumpkin Caramel Cake
Ingredients
- 1/2 cup honey
- 1 3/4 cups pumpkin puree
- 2 sticks butter room temperature
- 5 eggs room temperature
- 1/2 cup coconut flour
- 1 cup almond flour
- 1/2 tsp salt
- 1 Tbs cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking soda
Instructions
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Mix the wet ingredients until smooth.
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Combine the dry ingredients and whisk until incorporated.
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Add the dry ingredients to the wet and mix until smooth.
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Pour into a greased cake pan or spring form pan (or line it with parchment paper to make the cake easier to remove). Bundt cake pans are really pretty, but this cake is very hard to get out of a bundt pan.
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Bake at 350 degrees for about 45 minutes.
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Let cool and pour caramel sauce on top and serve.
How many does this feed? I’m trying to make a 2 layer cake if possible for a birthday for my brother who was just diagnosed with SIBO. So I need to know if I should double the recipe. I also want to try replacing the pumpkin with banana since he really enjoys bananas. I plan on adding whip cream made from coconut milk too. Thanks so much for the recipe. I have been trying and trying to figure something out.
Crystal, you are so sweet to care for your brother so well! I haven’t tried the cake with banana so you might want to do a test batch first. The recipe makes a 3-4 inch bundt cake which is pretty little (probably 5 traditional servings) so I would double the recipe for a party. If it is too much batter for your pans the recipe makes great cupcakes for storing in the freezer. Be sure to line your pan with parchment paper as the cake is much more fragile than traditional cake.
Thank you very much for the information and tips. I appreciate that. A test batch is a good idea. Great to know it freezes well. I’ll be sure to share your website with him and try somethings for myself. They look tasty!
One more question. Salted or unsalted butter. I’m assuming unsalted because you’re adding salt but want to make sure. Thanks!
Unsalted butter.
What are the ingredients for the caramel sauce?
Hi Elaine!
I have added the link to my Caramel Sauce in the notes of the recipe.
Are you sure it’s two full sticks of butter- that’s almost 16 tablespoons of butter? That seems like way too much butter?
Yes. Two full sticks of butter is one cup. Most pumpkin cake recipes call for 1 cup of oil. Organic, grass-fed butter is the best option.
Hi! Is there any other type of flour that can be used instead of the almond flour?
Hi Karolina,
I haven’t tried any other flours for this recipe, but you could certainly experiment with other nut flours and let us know how it goes!
Elena
Is this ok for phase 1 sibo? In a small quantity it seems like it would be but just wanted to check. Thanks!
Hi Jamie!
This is okay for Phase 1, Semi-restricted of the Bi-Phasic Diet. 1/8 of the cake will get you to the 2Tbs limit of almond flour. But if you make the caramel sauce be careful with the amount of honey as the restriction is 2Tbs total per day.
Elena
how long will it last in freezer??how long does caramel dip last?I made this and loved it!!!Thanks:)
Hi Kelly Mae!
The caramel dip will last a week in the fridge, and the pumpkin cake only ever lasted a couple of weeks in my freezer before it was all eaten.
I am glad you are enjoying it!
Elena
Yikes, I’m a very experienced baker. I just checked on the cake after 45 mins and the batter is still quite wet and raw looking, except around the very edges. I’m using my trusty springform pan and my oven is newer and accurate. I double checked that I used the correct amounts of each ingredient and I did. I’m adding on another 30 mins. Anyone else have this problem?