Description
This Almond Flour Pumpkin Cake is moist, spiced, and naturally gluten-free — a cozy, wholesome treat filled with fall flavor and soft crumb perfection.
Ingredients
1 ½ cups almond flour
¾ cup pumpkin purée
2 large eggs
¼ cup pure maple syrup or honey
2 tbsp coconut oil or melted butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp pumpkin pie spice
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk together pumpkin purée, eggs, maple syrup, oil, and vanilla.
3. Add almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; stir until combined.
4. Pour into pan and bake 25–30 minutes until a toothpick comes out clean.
5. Cool for 10 minutes before slicing and serving.
Notes
Use fine almond flour for best texture.
Don’t overbake — almond flour browns quickly.
Add chocolate chips, nuts, or glaze for a fun twist.
Keeps 3 days at room temp or 1 week refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7
- Sodium: 150
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 7
- Cholesterol: 55