Pumpkin Cake with Honey Cinnamon Frosting  | NTforIBD

Ingredients

• 3 eggs
• ½ cup (170 g) honey
• ¾ can of puréed pumpkin
• 3 TBSP (45 ml) butter
• 1 TBSP (15 ml) vanilla extract
• 1½ cups (150 g) almond flour
• 2 TBSP (30 ml) coconut flour
• ½ tsp (2.5 ml) baking soda
• 1 tsp (5 ml) cinnamon
• ¼ tsp (1.25 ml) ground cloves
• ¼ tsp (1.25 ml) ground nutmeg
• ¼ tsp (1.25 ml) ground ginger
• ¼ can puréed pumpkin
• 2 TBSP (30 ml) butter
• 1 TBSP (15 ml) honey