One of my favorite fall and winter desserts because of all the flavor in it 😍 Topped with an easy icing + chopped pecans. Plus you can add more pecans in the cake if you have them on hand to give it a little extra crunch 👌🏻 So yummy!!
Preheat oven to 350F. In a bowl, whisk 4 eggs. Then add in 3/4 cup coconut flour, 3/4 cup full fat coconut milk, 1/3 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp all spice, 2 tsp vanilla extract, and 1/2 tsp nutmeg. Mix everything together. Line a cake pan (e.g., 9x7) with parchment paper. Pour batter into the lined pan. Bake for 30-33 minutes, using a toothpick to check for doneness. Let the cake cool before removing it from the pan. For the icing, combine 1/2 cup coconut butter and 1/2 cup maple syrup. Melt them together for 30 seconds, stir, and add in a splash of almond milk. Once the cake is cooked and cooled, add the icing and top with chopped pecans.
