Description
Sweet, spicy, and the perfect fall dessert.
Ingredients
Scale
For the cake:
- 1 1/2 cups spelt flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup canned pure pumpkin puree
- 1/4 cup raw honey
- 2 eggs
- 1 tablespoon coconut oil, melted
For the topping:
- 1 cup plain, non-fat Greek yogurt
- 1/2 cup canned pure pumpkin puree
- 2 tablespoon raw honey
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 375F. Mix dry ingredients and wet ingredients separately. Fold together until
- combined. Pour into greased 8×8 dish and bake for 30 minutes.
- Meanwhile, combine topping ingredients into a bowl and whip, on high, for 5-10 minutes until yogurt is getting fluffy.
- Once cake is cooled, spread the topping evenly on top.