I was just so thrilled to find this recipe. It is delicious, nutritious and can be low GI. I bought beet red dye and just colored some frosting and put it in a plastic bag with a snipped corner. Not the most professional looking cake ever, but at least it was readable I think!
CHOCOLATE SNACK CAKE
1 cup canned pumpkin
1 cup plus 2 tablespoons sugar, or use xylitol or Splenda for low carb/low GI
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
6 ounces almond flour, 1 1/2 cups
Grease an 11x7" baking pan. In a medium bowl, beat the pumpkin, sugar, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the eggs on high speed until well blended. Beat in the ground almonds. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.
Sorry I am too lazy to go grab the exact frosing recipe right now, but it was a basic mixture of Earth Balance, sugar, almond milk and vanilla.