Pumpkin Spice Cake with Chocolate Ganache (grain free, dairy free, refined sugar free)
  • 3 cups cooked white navy beans (soaked 24 hours, cooked well and drained)
  • 6 extra large eggs
  • 1 cup honey
  • 3 tablespoons vanilla
  • 2 teaspoons apple cider vinegar
  • ⅓ cup coconut oil
  • ¾ cup blanched almond flour (I use Honeyville)
  • ½ teaspoon sea salt
  • 2 teaspoons baking soda
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1½ cups Enjoy Life Chocolate Chips
  • 1½ cups cashew milk
  1. Preheat oven to 325F. Grease and flour bundt pan. (I use almond flour.)
  2. In food processor, process beans, eggs, honey, vanilla, apple cider vinegar and coconut oil. Scrape sides and process again until smooth.
  3. Meanwhile, in separate bowl, whisk together all dry ingredients.
  4. Add dry ingredients to wet and pulse to combine. Scrape down and pulse again.
  5. Pour into prepared pan and tap pan on counter to remove air bubbles.
  6. Bake according to above instructions and your baking pan.
  7. To make ganache:
  8. In a double boiler, melt chocolate chips. Add cashew milk and stir constantly until well mixed and smooth. (Mixture will start off with "flecks" of chocolate and then become smooth.)
  9. Remove top of double boiler and allow to cool. Mixture will thicken some as it cools.
  10. Leftovers can be refrigerated and end up becoming a thick frosting-like ganache. It can be reheated at this point or whisked and used as a frosting.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2011/11/pumpkin-spice-cake-with-chocolate-ganache-grain-free-dairy-free-refined-sugar-free.html