Autoimmune-Friendly Pumpkin Spice Cake w/ Gingersnap Crust
- .75 cup .75 cup .75 cup Arrowroot Powder, + 1/3 cup
- .25 tsp .25 tsp .25 tsp Sea Salt, + 1/4 tsp
- 1.5 cups 1.5 cups 1.5 cups Dates (Medjool), pitted and soaked in hot water for 5 minutes
- 1.5 tsp 1.5 tsp 1.5 tsp Ginger Root, grated
- 3 cups 3 cups 3 cups Pumpkin Puree
- .5 cup .5 cup .5 cup Pure Maple Syrup, + 2 tbsp
- .25 cup .25 cup .25 cup Lard, (or coconut oil), + 2.5 Tbsp, + 2 Tbsp
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Beef, Great Lakes brand Unflavored Gelatin
- 1.5 tsp 1.5 tsp 1.5 tsp ground Cinnamon
- .25 tsp .25 tsp .25 tsp ground Cloves
- 2 Tbsp 2 Tbsp 2 Tbsp Raw Honey
- Preheat the oven to 325 degrees F and grease an 8- inch spring-form pan with either lard or coconut oil. Drain the dates, and place all of the ingredients in a food processor and process for a minute, until a thick and sticky mixture forms. You may be able to do this in a high-powered blender using the tamper, but be sure to stop to scrape the sides and take breaks because it will be hard on the motor. Don't overmix here - you want the dates to be slightly chunky and not completely incorporated.
- Transfer the mixture to the spring-form pan and spread evenly along the bottom with a spatula. Bake in the oven for 18-20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.
- Combine all of the filling ingredients, cold in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5-10 minutes. The mixture should liquefy and the gelatin should dissolve. If you still have some chunks after 10 minutes, transfer to a blender and blend for a few seconds to incorporate.
- Pour into the spring-form pan over the gingersnap crust. Place in the refrigerator to set for at least 3 hours.
- To make the frosting, combine all of the ingredients in a small bowl. A thick, spreadable frosting should form. If it is too runny, add more arrowroot, a teaspoon at a time until desired thickness is reached. The frosting will harden when placed in the refrigerator and soften at room temperature (although it shouldn't melt). When you are ready to frost your cake, you can either use a frosting kit or apply it to the top with a spatula.
Note: Do not add fresh ginger to the filling ingredients - it has an enzyme that breaks down the gelatin and will cause the cake not to set properly. This cake freezes well - if you don't eat it all, don't be afraid to freeze a few slices for later!
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