Pumpkin Kamut Spice Cake

This cake is moist and mildly sweet-perfect for my sweet tooth that doesn't like things too sweet:). Adapted from a Better Homes and Gardens recipe, mine is much more whole foodish, although I still used a small amount of sugar in the cake and powdered sugar in the frosting. I've been experimenting with kamut and have found I can substitute pretty much directly for whole wheat.

Cake Ingredients:


2 cups kamut flour (or whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 cup coconut oil
2 eggs
2/3 cups sugar
1 cup pumpkin purée
1 teaspoon vanilla
1 cup coconut milk mixed with 1 tablespoon lemon juice

Glaze Ingredients

3/4 cup coconut oil
1 1/2 cups powdered sugar
1 teaspoon vanilla

Directions:

Combine flour, baking powder, baking soda, and spices. In a separate mixing bowl beat coconut oil and eggs until well combined (I do this in my Kitchen Aid). Add the sugar, pumpkin, vanilla, and coconut milk and combine again. Add the dry ingredient to the wet and pour into a greased 9 by 13. Bake at 350 for 35 minutes.

For the glaze, melt the coconut oil in a saucepan on the stovetop. Add the powdered sugar and dissolve, stirring constantly. Turn off heat and add the vanilla. Drizzle over the cake when the cake comes out of the oven and let both cool together.

Enjoy:).