Gluten-Free Pumpkin, Coconut, and Chocolate Cake
This dessert is high in sugar and fats, but still contains many healthy elements like the almond flour and pumpkin. Pumpkin contains a lot of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision.
Serve this with some coffee or tea.
- For the cake
- 11 ozs peeled Pumpkin (chopped)
- ½ cup cocoa powder
- ⅔ cup Almond flour
- ⅔ cup Shredded coconut
- 1 tsp Baking powder
- 6 eggs (separated)
- ⅔ cup sugar
Heat the oven to 350°F. Grease and line a 9" round cake tin.
To make the icing: Mix together the cream cheese and the powdered sugar. Fold in the whipped cream and use half the icing to spread onto two of the layers.
Stack the layers together placing the third layer on top. Spread the remaining icing over the top and sides of the cake. Decorate with cocoa powder, coconut, chocolate, and berries.