Lauren Conrad’s grain-free gingerbread crumb pumpkin caramel cake

Courtesy: LaurenConrad.com

We Got Another Cake Coming

Clear the table, remove the excess center pieces you have with the other sides and desserts, because we to more real estate coming, more dessert to make room for in other words, Lauren Conrad and gang today got a grain-free gingerbread crumb pumpkin caramel cake just announced.

This time, Lauren recruits A Sweet Laurel bakery which was co-founded too by Claire Thomas who already has The Kitchy Kitchen for this savory dessert to shine on the sweets table at Thanksgiving in a few days, and even Friendsgiving happening right now before you head out to see your folks.

With the Turkey, with the stuffing, with the yams, and with the cranberry sauce, the grain-free gingerbread crumb pumpkin caramel cake is also free of dairy, free of refined sugar, and most-importantly, it’s free of gluten for those guests who cannot have any type of gluten whatsoever.

Now this wholesome dessert is made is three parts, it first starts with the cake itself made from pumpkin puree, maple syrup, coconut oil, eggs, vanilla extract, almond flour, cinnamon, ground ginger, baking soda, himalayan salt, and coconut whipped cream to hold the cake together between the layers.

The chai coconut whipped cream is a star within itself not only for its cake lifting, but for its in-between royal made up of full-fat coconut milk, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground cloves, and ground cardamom.

If you’re gonna do this cake, then you gotta do it right, which means you gotta include the decoration that goes with it made up of almond flour, arrowroot powder, baking soda, Himalayan salt, cinnamon, fresh ginger, coconut oil, maple syrup, and vanilla extract that are all needed to make this grain-free gingerbread crumb pumpkin caramel cake so wonderful for Thanksgiving.

Daniel Quintanilla