Description
A festive, moist, and naturally gluten-free cake made with almond flour, pumpkin purée, warm spices, and tart cranberries. Perfect for autumn and holiday gatherings!
Ingredients
1 cup pumpkin purée (unsweetened)
3 large eggs
1/2 cup plain Greek yogurt (or coconut yogurt)
1/3 cup honey or maple syrup
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup cranberries
Instructions
1. Preheat oven to 350°F (175°C) and line a cake pan with parchment.
2. Whisk pumpkin purée, eggs, yogurt, honey, and vanilla.
3. Stir in almond flour, baking powder, and spices until smooth.
4. Fold in cranberries.
5. Bake 35–40 minutes, until golden and a toothpick comes out clean.
6. Cool for 10 minutes before slicing.
Notes
For dairy-free, use coconut yogurt.
Add chopped walnuts or pecans for crunch.
If using frozen cranberries, don’t thaw before mixing into the batter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg