Gluten Free Spiced Pumpkin Cake

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!

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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 πŸ™‚

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Ingredients
2 cups almond meal/flour
ΒΌ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
ΒΌ teaspoon ground ginger
β…› teaspoon ground nutmeg
1 cup pumpkin pureeΒ (I dry roasted mine and then blended)
4 tablespoons butter/coconut oil, melted and slightly cooled
Β½ cup honey or maple syrup or a mix of the two
3 large eggs
1 teaspoon pure vanilla extract

Instructions
Step 1: Preheat oven to 180 degrees C.

Step 2: In a small bowl, whisk together the almond flour, salt, baking soda and spices.

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Step 3: In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.

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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.

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