19.10.2015 | 20:02

Recipe: Pumpkin Sponge Cake

Dynamic_Dolphin From the Dynamic Dolphin’s Kitchen

This sponge cake is based on a recipe I was excited to try in Diane Sanfilippo’s cookbook, Practical Paleo.  It more than lived up to my expectations.  The recipe, for Vanilla Sponge Cake, came out beautifully, and I knew it was going to be a good jumping off point for more variations.

Since it’s now October and you can’t swing a cat without hitting a store or shop with something pumpkin-flavored, I figured I’d start there, thanks to the Divine Dragon’s timely suggestion.  (In fact, for those familiar with Trader Joe’s, their fall Fearless Flyer lists ALL their myriad pumpkin items….)

To make room for the pumpkin puree, I lowered the egg count and then added some extra spices to the mix.  This one was a little drier than the original recipe so I added ¼ cup of water.  While still a little thicker, it was consistent with cake batter and baked up wonderfully.

I haven’t added a sweetener, but included it as an optional ingredient.  After baking, I store the cake in the fridge and then warm for 10-15 minutes before serving.  It’s then the right temperature to spread with a thin layer of vanilla-flavored ghee we found at a local grocery store.  Play with the toppings – we certainly plan to!

The number of servings depends on how you decide to cut it.  So far, I haven’t made it to nine servings with either variation….


Pumpkin Sponge Cake


Makes 6-9 servings

4 eggs

1 tsp vanilla extract

2 Tbsp butter, melted

2 Tbsp full-fat coconut milk

½ cup pumpkin puree

¼ cup water

½ cup coconut flour

½ tsp baking soda

1/8 tsp each of nutmeg, clover, ginger

¼ tsp cinnamon

Pinch of sea salt

Optional:  sweetener to taste


Preheat oven to 350°.


Melt the butter, and then combine all wet ingredients in a mixing bowl and stir until well mixed.  Add in the dry ingredients and stir until smooth.  Fold into a 9×9 in. baking pan and bake for approximately 30 minutes, or until an inserted toothpick comes out clean.


Feel free to leave comments with your suggestions for toppings or other variations to try.  If you want to share one of your successful recipes, we’ll post it here with full credit to you and possibly send you a free bonus, such as a 100% organic cotton Fairy CatMother tote bag!

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1 comment

  1. D-Squared Wellness
    October 27, 2015 | 12:52 pm

    […] By the time I’m finished with all of that (and a couple of other things), it’s time for my “power breakfast” — one of Dr. Ritamarie Loscalzo’s herbal elixirs (with added “greens” protein powder) and a slice of no-sugar, grain-free pumpkin bread. […]

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