Pumpkin Blondie Cake with Coconut Vanilla Glaze
Happy late Halloween! Fall is so great because of all the pumpkin things. Pumpkin is great, even though this interesting vegetable is kinda strange when you think about it.
Today I would like to remind you all to remember to breathe. This week I sat in a grade 1 classroom. When it seemed they were losing concentration teacher had the students do a bunch of jumping jacks and then take three deep breaths. All the students did and I swear you could feel the whole atmosphere in the room shift after that. Breathing deep breaths can be very calming when your emotions are getting out of control or when you need to shift back back to present. So do as those little grade ones did and remember to breath. Maybe with some of these blondies.
These pumpkin blondies are so good. The cake is light, fluffy, and spicy. I think they taste even better the next day when the flavors have been left to develop. The glaze is completely optional, in my opinion the cake tastes very good without it but with it bumps up everything to whole a new level.
Pumpkin Blondie Cake with Coconut Vanilla Glaze
Ingredients
1 cup flour or spelt flour
1 tsp salt
1 tsp baking powder
1/2 to 1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vanilla almond milk
1/4 cup vegetable oil
2 eggs
1 cup pumpkin puree
1 tsp vanilla
1/3 cup chocolate chips
For glaze
1/2 cup coconut oil, warmed
1/4 honey
1/2 tsp cinnamon
1 tsp vanilla
Directions
1. Preheat oven to 350 degrees F. Oil a 9×9 pan, set aside
2. Combine flour, salt, baking powder, cinnamon, and nutmeg in a large bowl
3. In a small bowl, add in sugar, brown sugar, almond milk, vegetable oil, and vanilla. Stir until everything is mixed together well and smooth
4. Add in eggs one at a time beating well in between each addition
5. Add wet ingredients to dry ingredients and stir until well combined
6. Mix in chocolate chips
7. Pour cake mixture into pan. Bake for 30 minutes until golden brown on the surface and a toothpick inserted comes out clean. Allow to cool completely before glazing or ear right away without glaze
8. While cake is baking get to work on the glaze
9. If you coconut oil is solid, heat in a microwave for 10 seconds at a time until soft and malleable
10. Add honey, cinnamon, and vanilla and beat ingredients together until combined and mixture is caramel like
11. Drizzle glaze onto cooled cake
