Toasted Pecan and Pumpkin Spice Cake
Ingredients
- 1 orange
- 2 flax eggs (2 tablespoons ground flax seed mixed with 5-6 tablespoons water)
- 2 teaspoons apple sauce
- 1 cup coconut sugar
- 1 cup water
- 3/4 cup pumpkin puree
- 1/4 cup coconut oil
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2.5 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup pecans
- 1 cup powdered sugar
Preparation
Preheat oven to 325°F and grease a fluted tube pan or one large fluted tube pan.
Toast the pecans until fragrant
Remove 2 teaspoons of zest from the orange and squeeze the orange, setting the juice aside.
In a large bowl, combine the zest and stir the first six ingredients together; then add the remaining ingredients up to salt and stir to combine.
Sprinkle some toasted pecans on the bottom of the greased pan.
Pour the batter into the pan
Bake for 30 minutes for small pans or 45 minutes for a large pan; let it cool on a wire rack.
Make the glaze by combining 3-4 teaspoons of orange juice with the powdered sugar until it drizzles nicely.
Drizzle the glaze over the cooled cake
