This cake has got it all (sugar, spice and everything nice!). For our holiday post this year we wanted to create a super special dessert (or sweet breakfast) recipe, and this spice cake was it! The combination of sweet, seasonal spices, and rich cream cheese frosting is a holiday worthy combination that will add to any of your holiday memories. We hope you enjoy this one with friends and family.
Holiday Spice Cake
PREP TIME: 25 minutes TOTAL TIME: 1 hour 35 minutes Servings: 9 Ingredients Cake 2 1/2 cups whole wheat flour 1 cup sugar 1/2 cup melted coconut oil + 1 additional Tbsp for pan 2 tsp baking soda 1/2 tsp salt 3 Tbsp ground cinnamon 1 Tbsp ground ginger 1 Tbsp cacao powder 2 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 Tbsp ground flax seeds mixed with 4 Tbsp warm water 8 oz full fat Greek yogurt 8 oz pumpkin puree 1/4 cup molasses Sweet Orange Frosting 8 oz full fat cream cheese, room temperature 2 Tbsp light maple syrup Zest of 1 medium orange Preheat oven to 350 degrees. Prepare a 9" square pan with a light coating of melted coconut oil on the bottom and each side of the pan to prevent the cake from sticking. In a small bowl, combine the ground flax seeds with water and whisk with a fork until combined. Allow mixture to sit until thick and gelatinous, about 5 minutes. In a large bowl, whisk together the dry ingredients including the flour, baking soda, salt, and spices and set aside. In a separate bowl, whisk the wet ingredients together including the flax eggs, melted coconut oil, greek yogurt, pumpkin puree, and molasses. Add the dry ingredients to the wet ingredients and mix until thoroughly combined. Pour batter into prepared pan and bake until a toothpick come out clean, about 45-50 minutes. Allow cake to cook at room temperature for at least 10 minutes before turning out onto a cake pan/platter. To make the frosting, combine the cream cheese, maple syrup, and orange zest in a standing mixer or a handheld mixer on medium speed until light and fluffy. Once the cake is cooled, evenly frost the cake, sprinkle with a light dusting of cinnamon, and cut into 9 servings. Enjoy a slice of spice cake with a warm cup of tea! You may store any leftover cake in an air tight container in the fridge for up to 5 days. 
A bite of this cake is a perfect balance of sweet and spice topped off with a velvety and bright richness from the orange cream cheese frosting. Since we are both sweet breakfast lovers you can bet this this recipe is making it onto our Christmas brunch tables. Until the New Year, friends.
Happy Holidays, Jess and Cecelia 
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