Prep:
15 mins
Bake:
25 hour
Total:
40 mins
Dry Ingredients
- 1 1/2 cups Blanched Almond Flour
- 2 tbsp Tapioca Flour
- 3 tbsp Flaxseed Meal
- 1 tsp Baking Powder
- 1/2 Baking Soda
- 3 tsp Pumpkin Pie Spice
- 3 tsp Cinnamon
- 1/2 tsp Real Sea Salt
Wet Ingredients
- 1 cup Pumpkin Purée
- 2 Eggs
- 45g Coconut Oil (Melted)
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Dry ingredients
- Prepare a bowl and combine all the dry ingredients together.
Wet ingredients
- In a large bowl, beat 2 eggs.
- Drizzle in melted coconut oil to emulsify.
- Add maple syrup, vanilla extract, and pumpkin purée.
- Mix well to combine.
Assemble & Bake
- Add the mixed dry ingredients to a bowl of wet ingredient mixture.
- Stir to incorporate evenly.
- Bake at 350°F for 30 mins.
one piece
Calories: 46 kcal
Total Fat: 2.8 g
Cholesterol: 0 mg
Sodium: 15.7 mg
Total Carbohydrate: 4.8 g
Dietary Fiber: 0.7 g
Sugar: 2.2 g
Added Sugars: 0 g
Protein: 1.2 g
Iron: 3 %
Calcium: 0.1 %
Potassium: 46.9 mg
Vitamin D: 0 %
Vitamin A: 0.6 %
Vitamin C: 1.9 %
- Store in an air-tight container in the fridge for up to 4 days.
Did you make this recipe?
\ Hi, I'm Kie! /
A wife, recipe creator, and noms lover behind Ancestral diets.
It’s my passion to share and spread love through cooking & baking.
To learn more about us, please click here.
Kie Ino
Perfect pumpkin cake for this fall!
Super moist, soft, and satiating pumpkin cake is perfect for a dessert, snack, even breakfast.
One thing to keep in mind is to make sure every single ingredient is at room temperature. Otherwise, the coconut oil will solidify while mixing and it will affect the texture.
Since there’s no gluten, you don’t have to worry about “over-mixing” 🙂
Direction
Dry ingredients
- Prepare a bowl and combine all the dry ingredients together.
Wet ingredients
- In a large bowl, beat 2 eggs.
- Drizzle in melted coconut oil to emulsify.
- Add maple syrup, vanilla extract, and pumpkin purée.
- Mix well to combine.
Assemble & Bake
- Add the mixed dry ingredients to a bowl of wet ingredient mixture.
- Stir to incorporate evenly.
- Bake at 350°F for 30 mins.
Top with…
Raw grass-fed butter & Honey
Ethan likes to top the cake with raw grass-fed butter with a drop of honey. It adds a little bit of saltiness along with sweetness and it is heavenly.
Grass-fed yogurt & Cinnamon
Ultimate substitution for cream cheese icing. It does lack in creaminess and adds sour flavor, but it’s still good.
Cream cheese & Maple syrup
If you don’t have a negative reaction to cream cheese, go for it! Nothing beats cream cheese icing after all… Just whip the room temp cream cheese with a dash of maple syrup. Maybe along with a pinch of salt and vanilla extract.
Enjoy! <3
