Toasted Pecan and Pumpkin Spice Cake


Toasted Pecan and Pumpkin Spice Cake


  • 1 orange
  • 2 flax eggs (2tbsp ground flax seed mixed with 5-6tbsp water)
  • 2 tsp of apple sauce
  • 1 cup of coconut sugar
  • 1 cup of water
  • 3/4 of pumpkin puree (I used pumpkin pie pumpkin and roasted it for 40 minutes)
  • 1/4 cup of coconut oil
  • 1 cup of all purpose flour
  • 1 cup whole wheat flour
  • 2.5 tsp of baking powder
  • 2 tsp of pumpkin pie spice
  • 1/2 tsp of salt
  • 3/4 cup of pecan, chopped and toasted
  • 1 cup of powdered sugar


  1. Preheat oven to 325°F. Grease a fluted tube pan or 1 large sized fluted tube pan. remove 2 tsp of zest from the orange and squeeze the orange and put the juice aside.
  2. In a large bowl combine zest and stir the first 6 ingredients together. Add the next few until salt and stir to combine.
  3. Sprinkle some toasted pecans on the bottom of each greased pan or all of them in the one large fluted pan.
  4. Cook for 30 minutes or 45 minutes for the large. Let it cool on a wire rack.
  5. Make the glaze by combining 3-4 tsp of orange juice with the powdered sugar until drizzles nicely.


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