Almond Flour Pumpkin Cake
A delightful gluten-free cake featuring pumpkin, warm spices, and almond flour, perfect for fall or any sweet craving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 1/2 cups almond flour
- 1 cup pumpkin puree
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Combine the almond flour, baking soda, baking powder, spices, and salt in a large bowl.
- Mix the pumpkin puree, honey (or maple syrup), melted coconut oil, and eggs in another bowl until well combined.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Can be frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg