Pumpkin Spice Cake with Gingersnap Crust
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
It takes at least 3 hours for the cake to set.
  • For the Crust:
  • ¾ cup arrowroot powder
  • ¼ teaspoon sea salt
  • 1½ cups dates, pitted and soaked in hot water for 5 minutes
  • 2 tablespoons maple syrup
  • 2 tablespoons lard (or coconut oil)
  • 1½ teaspoons fresh grated ginger root

  • For the Filling:
  • 3 cups pureed pumpkin
  • ½ cup maple syrup
  • ¼ cup lard (or coconut oil)
  • 2½ tablespoons gelatin
  • 1½ tablespoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt

  • For the Frosting:
  • ⅓ cup arrowroot powder
  • 2½ tablespoons lard (or coconut oil)
  • 2 tablespoons honey
  1. 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.
  2. Transfer the mixture to the spring-form pan and spread evenly along the bottom with a spatula. Bake in the oven for 18 to 20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.
  3. Combine all of the filling ingredients, cold in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5 to 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.
  4. Pour into the spring-form pan over the gingersnap crust. Place in the refrigerator to set for at least 3 hours.
  5. 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!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pumpkin-spice-cake-with-gingersnap-crust/