Nutiva Organic All-Purpose Coconut Oil Description
This Creamy, expeller-pressed coconut oil is refined for a neutral flavor and a higher smoke point. A perfect choice for recipes where a coconut flavor is not desired. ideal for baking, frying and body care.
Quality
Made from dried organic coconuts and refined with only steam - no chemicals. Contains zero trans fat.
Organic
made without pesticides, GMOs or hexane.
Versatile
Use as a vegan butter replacement for baking, as a spread on bread or as an all-purpose cooking oil Also great for skin care, hair care and massage.
Directions
Storage: No refrigeration required; solid at room temperature and melts at 76°F.
Note: Any brown specks are natural to coconut.
Free Of
GMO, trans fat, BPA, hexane.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 30
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Calories from Fat | 130 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 13 g | 65% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat Less than | 0.5 g | |
|
| Monounsaturated Fat Less than | 1 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 mg | 0% |
|
| Protein | | 0% |
|
Not a significant source of dietary fiber, sugar, vitamin A, vitamin C, calcium or iron.
Other Ingredients: Organic, refined expeller-pressed coconut oil. Bottled in a facility that packs peanut oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Pumpkin Sheet Cake (Gluten-Free)
[vc_row][vc_column][vc_column_text]This pumpkin sheet cake brings all the best of fall baking—it’s moist and tender, warmly spiced and just sweet enough to feel like comfort in every bite. For a gluten- and dairy-free dessert, it still manages to taste downright decadent. The secret? A cloudlike frosting whipped from palm shortening that spreads like a dream. Every bite melts into cozy, pumpkin-perfection territory, with a sprinkle of crunchy pecans sealing the deal. Proof that pumpkin season is, in fact, cake season!
Pumpkin Sheet Cake (Gluten-Free)
Cake
- 1 cup pumpkin purée
- 1/2 cup raw honey
- 1/4 cup melted coconut oil (or avocado oil)
- 2 tsp. vanilla extract
- 2 large eggs
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1 tsp. baking soda
- 1-1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger root
- 1/4 tsp. Redmond Real Salt
Frosting
- 1/2 cup palm shortening (or solid palm oil)
- 1 cup powdered monk fruit sweetener
- 1 tsp. vanilla extract
- 1-2 Tbsp. unsweetened almond milk (as needed for creaminess)
Topping
- 1/2 cup chopped Rich Nuts Sprouted Pecans
- Preheat oven to 350 degrees F. Line 9x13-inch sheet pan or baking dish with parchment paper.
- In large bowl, whisk together pumpkin purée, honey, melted oil, vanilla and eggs until smooth.
- Stir in almond flour, arrowroot, baking powder, baking soda, spices and salt. Mix until combined into thick, even batter.
- Pour batter evenly into prepared pan and smooth top. Bake 28-33 minutes, or until golden and toothpick inserted in center comes out clean. Cool completely before frosting.
- In medium bowl, beat palm shortening until creamy.
- Add powdered monk fruit and vanilla; mix until fluffy and smooth.
- Add almond milk, 1 tablespoon at a time, until creamy consistency is reached. Spread frosting evenly over cooled cake and sprinkle generously with chopped pecans. Sprinkle with extra cinnamon as desired.
Pick up the goods for this recipe (and everything else you love) at Vitacost.
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