Description
This Almond Flour Pumpkin Cake is a delightful fall treat that combines moist pumpkin with almond flour, making it perfect for gatherings or cozy evenings at home.
Ingredients
Scale
- 2 large eggs
- ½ cup canned pumpkin puree
- ½ cup pure maple syrup
- 2 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 tsp fresh ginger, peeled and grated
- 2 ½ cups finely ground almond flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp sea salt
Instructions
- Preheat the oven to 350°F.
- Prepare an 8-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk the eggs, pumpkin puree, maple syrup, avocado oil, grated ginger, and vanilla extract until smooth.
- In another bowl, combine the almond flour, baking powder, pumpkin pie spice, and sea salt.
- Gently fold the dry ingredients into the wet mixture until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Cover loosely with foil and bake for 40-45 minutes, until a toothpick comes out clean.
- Let the cake cool completely before slicing.
Notes
Use room temperature ingredients for best results.
Store leftover cake in an airtight container at room temperature for up to two days.
This cake can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg