Ginger Spice Cake with Lemon Frosting

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I remember these delicious ginger sandwich cookies with lemon creme in the middle that we would eat on roadtrips ‘for nausea.’ I really like that combination of flavors, so I took this recipe and changed it up a bit. This is a great recipe, and the basic components make it practically a meal! So you can truly eat cake for breakfast and not feel bad about it. The original recipe is really good, although a bit spice-heavy, so I toned it down a notch this time. I know I’m going to keep coming back to this recipe when I want a foolproof cake. I look forward to changing up the flavors and tasting the results.

Cake Ingredients

1c canned pumpkin

1c almond butter

1/3c cocoa powder

2 eggs

1/4t salt

1/2t baking soda

1 1/2t baking powder

2t vanilla

2in fresh ginger, grated

1/8t cloves

1/2t cinnamon

1/2t ginger

1/4t allspice

1/4t nutmeg

dash fresh ground black pepper

6 packets stevia (~5T sugar)

Frosting Ingredients

1c sweet potato puree

2T coconut oil, melted

2 packets stevia

1t vanilla

zest and juice of 1 lemon

Combine all cake ingredients in a bowl and stir till thoroughly mixed. Pour into a greased 8×8 pan and bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean.

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To get sweet potato puree, bake in a 400 degree oven for about 40 minutes. Peel, and run flesh through a food processor till smooth. (Eat that peel! It’s got the good stuff in it.) Add other frosting ingredients to the food processor and mix. Adjust sweetener and lemon juice to taste. I like mine really tangy, but you may want less lemon juice.

While frosting is warm, spread it on the cake. It will set up once its cooled. Either serve immediately or wait, if you can.

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The cake is dense and moist, and the bright citrus flavor is a nice contrast to the spices. Don’t be worried about the frosting tasting like potatoes, because it just tastes sweet and lemony. I can’t help sneaking bites of this out of the fridge…

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