This cake is so moist and decadent, you would never know that there’s vegetables hidden in it! This is a pumpkin cake, with no refined sugar. It is gluten free and has a dairy free option as well. It is such a winner, so so tasty and comforting in cooler weather!
To make your pumpkin puree, simply peel and chop up your pumpkin and dry roast it or steam it. Blend it all up and voila! Pumpkin puree 🙂
2 cups almond meal/flour
¼ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup pumpkin puree (I dry roasted mine and then blended)
4 tablespoons butter/coconut oil, melted and slightly cooled
½ cup honey or maple syrup or a mix of the two
3 large eggs
1 teaspoon pure vanilla extract
Step 1: Preheat oven to 180 degrees C.
Step 2: In a small bowl, whisk together the almond flour, salt, baking soda and spices.
Step 3: In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.
Step 4:Slowly add the dry ingredients into the liquid ingredients and whisk until well blended.
Step 5: Pour the batter into the prepared pan, smoothing out the top with a spatula.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean.