The Weekly Thread: pumpkin spice colostrum cream cake recipe, an introduction to precision medicine, and why your mind is the only thing you can control.

Last week I did a deep dive on the magical superood of mother’s milk called colostrum and discussed the plethora of benefits from supplementation with colostrum including: rebuilding your immune system, reducing inflammation, supporting gut health and integrity, and even citing research that showed colostrum is 3x more effective at preventing infection from the influenza virus (flu) than vaccination. 

If you haven’t yet, it’s worth checking out as it lends a lot of insight into what makes this Pumpkin Spice Colostrum Cream Cake recipe special. 

Pumpkin Spice Colostrum Cream Cake

It’s that time of year when all things pumpkin tend to hit just right. 

Whether you’re baking something festive this time of year for friends or family, or for the upcoming holidays, this seasonal cake is delicious, and has some NONA twists on it to make enjoying it that much more worthwhile.

This pumpkin spice cream cake is gluten-free, contains no added sugar, and is infused with colostrum in the frosting to provide you, your family, friends, and guests with an immune-boosting, gut-nourishing treat. 

Pumpkin Spice Cake Ingredients

Here’s everything you need to make the cake:

• 1 (15 oz) can pumpkin puree
• 3 eggs (room temperature)
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cardamom
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 cups almond flour
• 1/2 cup arrowroot flour

Instructions

• Preheat oven to 350 degrees F. Line an 8×8″ or 9×9″ pan with parchment paper.

• In a large bowl, combine pumpkin puree, eggs, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, cardamom, and salt. Mix until smooth.

• Whisk almond flour, arrowroot, baking soda, and baking powder.

• Spoon dry into wet ingredients until just combined.

• Pour batter into prepared baking dish and level.

• Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

NOTE: This cake tends to be pretty dense, and you may need to bake for longer. Trust the “toothpick method” described above to tell you that the cake is truly finished. 

Colostrum Cream Frosting Ingredients

• 1/2 cup butter, room temperature
• 8 ounces cream cheese, room temperature
• 1/2 cup Colostrum
• 2 cups tapioca powder
• 2 teaspoons vanilla extract
• 1/8 tsp salt
• Maple syrup to taste

Colostrum Cream Frosting Instructions

• Beat softened butter and cream cheese until well blended.

• Add tapioca, vanilla, and maple syrup to desired level of sweetness. Beat until creamy.

NOTE: We recommend adding pure maple syrup, an entirely natural sweetener to taste, but feel free to use stevia or monk fruit if you’d prefer. If you want the frosting more on the sweet side, feel free to be more liberal with the maple syrup, as long as it’s pure and unprocessed. 

Finishing Touch

Spread the frosting on top of the cooled cake with a spatula.

For an added nutritional boost, we crush and top the frosted cake with organic dark chocolate, which is one of the most antioxidant rich foods on the planet and provides a nice final touch.