Soft and moist pumpkin almond flour cake with warm spices and no flour.

Scale

1 cup pumpkin puree

2 cups almond flour

3 eggs

1/2 cup maple syrup

1/4 cup coconut oil

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Pinch salt

Cook Mode Prevent your screen from going dark

1. Preheat oven to 180°C and prepare pan.

2. Mix pumpkin puree, eggs, maple syrup, oil, and vanilla.

3. Combine almond flour, baking powder, baking soda, spices, and salt.

4. Mix wet and dry ingredients until smooth.

5. Pour into pan.

6. Bake 35–45 minutes.

7. Cool completely before slicing.

Use pure pumpkin puree.

Do not overmix.

Let cool before slicing.

Add nuts or chocolate chips if desired.