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Almond Flour Pumpkin Cake

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A delightful and healthy dessert featuring almond flour and pumpkin, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup pumpkin puree
  • 1/2 cup honey or maple syrup
  • 4 large eggs
  • 1/2 cup coconut oil or butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Combine almond flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a large mixing bowl.
  3. Whisk together eggs, pumpkin puree, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Notes

Serve with whipped cream or powdered sugar. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week.

Nutrition

Find it online: https://mydailyrecipeideas.com/almond-flour-pumpkin-cake-tender-nutty-fall-favorite/

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