Pumpkin Cake Recipe with Coconut Oil

Instructions:

1. Preheat your oven to 175°C. Grease your 9x13-inch pan with a bit of oil or use the parchment paper trick I mentioned.
2. In a large bowl, whisk together the 425g pumpkin puree, 3 eggs, 115g coconut oil, 150g coconut sugar, and 5ml vanilla extract. Whisk until the mixture is smooth, creamy, and glossy. Note: Getting it glossy ensures the sugar is well incorporated.
3. Sift the 250g flour, 5g baking soda, 3g salt, 10g cinnamon, 5g ginger, 1g cloves, and 1g nutmeg directly into the wet bowl.
4. Gently fold the dry ingredients into the wet mixture using a spatula. Stir only until flour streaks disappear. Note: Over mixing develops gluten, which makes the cake tough.
5. Pour the batter into your prepared pan and smooth the top with your spatula.
6. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cake cool completely on a wire rack. Note: If you frost a warm cake, the cream cheese will melt into a puddle.
8. Beat the 225g softened cream cheese, 56g softened butter, 120g powdered sugar, 5ml vanilla, and 15ml lemon juice. Beat until the frosting is smooth and velvety.
9. Spread the frosting evenly over the cooled cake.