• Bundt pan
• 2 mixing bowls
• Baking spatula
• Wire rack
• Blender

For the Cake:

• 8 large eggs, room temperature
• 1 ½ cups pumpkin purée
• ½ cup maple syrup
• ½ t sea salt
• 2 t vanilla extract
• 1 cup unsweetened coconut milk
• 1 cup coconut flour
• 1 cup almond flour
• 2 T pumpkin spice
• 2 t baking soda
• ½ cup melted coconut oil
• Optional: crushed pecans for topping

For the Frosting:

• ½ cup palm shortening
• ¼ cup maple syrup
• 1 T coconut flour
• 3 T tapioca flour
• 1 t vanilla extract
• 1 t pumpkin spice

• Preheat the oven to 350°F and lightly grease a Bundt pan with coconut oil.
• Mix together the eggs, pumpkin purée, maple syrup, salt, vanilla extract and milk until smooth.
• In a separate bowl, sift together the coconut flour, almond flour, pumpkin spice and baking soda.
• Fold half the dry ingredients into the wet ingredients. Add the coconut oil, then add the remaining dry ingredients and fold to combine. The batter will be thick and spongy.
• Pour the batter into the prepared Bundt pan and smooth into an even layer.
• Bake 35-40 minutes, or until an inserted toothpick comes out clean.
• Remove the pan from the oven and let it cool completely to room temperature. Refrigerate 20-30 minutes, then run a baking spatula around the edges before flipping the pan over a wire rack to remove the cake.
• Prepare the frosting by adding all ingredients to a blender and blending on high until smooth.
• With a baking spatula, smooth the frosting over the top of the cake. Sprinkle crushed pecans over the top, then slice and serve!