{"id":241,"date":"2015-11-16T15:15:54","date_gmt":"2015-11-16T15:15:54","guid":{"rendered":"https:\/\/nutsaboutgreens.wordpress.com\/?p=241"},"modified":"2022-09-18T06:51:37","modified_gmt":"2022-09-18T06:51:37","slug":"coconut-pumpkin-spice-cake-with-maple-spiced-frosting","status":"publish","type":"post","link":"https:\/\/nutsaboutgreens.com\/staging\/coconut-pumpkin-spice-cake-with-maple-spiced-frosting\/","title":{"rendered":"Coconut Pumpkin Spice Cake with Maple Spiced Frosting"},"content":{"rendered":"

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I\u00a0know what you’re thinking “Another pumpkin recipe!” I understand that pumpkin is SO overplayed this time of year, but it’s for good reason! Pumpkin is SO amazing and SO versatile. What other vegetable can you make sweet or savory, and use as fall decor (I don’t see any sweet potatoes out on the neighbor’s front porch)? SO (have I said “SO” enough yet?), yes here is another pumpkin recipe. Spiced with cinnamon, nutmeg, and ginger, sweetened with maple syrup. And just for kicks, coconut milk to make the cake wonderfully moist. Did I tell you this is vegan and oil free (frosting is not oil free)?! Basically, this is a little slice of pumpkin heaven. Oh and you can make this cake in ONE bowl! It can’t get any easier than this!
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Coconut Pumpkin Spice Cake<\/h2>\n\t\t
I\u00a0know what you\u2019re thinking \u201cAnother pumpkin recipe!\u201d I understand that pumpkin is SO overplayed this time of year, but it\u2019s for good reason! Pumpkin is SO amazing and SO versatile.\u00a0<\/span><\/div>\n\t\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\t\n\t<\/div>\n\t
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Ingredients<\/h3>