Description
A cozy and simple almond flour pumpkin cake that is moist with warm spices, perfect for fall.
Ingredients
Scale
- 1 cup almond flour
- 1 cup pumpkin puree
- 3/4 cup sugar (or alternative sweetener)
- 3 large eggs
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix the pumpkin puree, eggs, melted coconut oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Notes
Serve it warm or at room temperature, and try pairing it with yogurt, whipped cream, or cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin cake, almond flour, gluten-free, fall dessert, easy cake