Pumpkin Cake Bars with Cinnamon Icing
Yield 9 bars
This is an amazingly delicious recipe courtesy of Health-Bent.
Ingredients
For the Pumpkin Cake
- 1 c pumpkin puree
- 1 c almond butter
- 1/2 c raw honey
- 2 eggs
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1 t vanilla extract
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t cloves
For the Cinnamon Icing
- 1/4 c coconut butter
- 1/4 c coconut oil
- 1/4 c raw honey
- 1 t cinnamon
Instructions
For the Pumpkin Cake
- Preheat your oven to 350F.
- In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine.
- Pour into an 8×8 oven safe baking dish.Â
- Bake until completely cooked through, about 30 minutes.
For the Cinnamon Icing
- In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.
- Once the pumpkin cake has cooled , cut it into 9 squares and remove from the pan. Now…if the cake isn’t completely, 100%, no doubt in your mind, cool you are not allowed to proceed. I’m telling you, if your cake isn’t cool, the icing will just slide right off into a pile of goopiness and all will be wasted. If you haven’t experienced what disastrous-ness comes from not heeded the above warning, you only need try it one time to learn.
- Use a small offset spatula or a spoon and drizzle the frosting over the top.
- Store any leftovers in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft.