Paleo Vegan Pumpkin Snack Cake
This simple grain-free Paleo Vegan Pumpkin Snack Cake is full of warmly-spiced flavors for a delicious treat! Moist, fluffy, and so tasty!
Servings: 12 Servings
Calories: 168kcal
Ingredients
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 1/2 cup canned pumpkin
- 1/4 cup algae oil*
- 1.5 cups finely ground almond flour
- 1/3 cup tapioca flour
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
For Topping
- 1/2 batch Vegan Cream Cheese Frosting
- 1/4 cup raw pecans chopped
Instructions
- If preparing the Vegan Cream Cheese Frosting, do so ahead of time (up to 5 days).
- Stir together the ground flax seed and water in a small bowl. Allow the mixture to sit, stirring occasionally, for 15 minutes, until it thickens and is the consistency of an egg.
- Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.
- Once the flax egg is ready, transfer it to a bigger mixing bowl and add in the pureed pumpkin and algae oil. Stir this mixture until well-combined.
- In a separate bowl, combine the remaining ingredients (almond flour through ground cinnamon) and stir well. Pour the wet pumpkin mixture into the bowl with the dry flour mixture and stir until combined.
- Pour the cake batter into the prepared baking dish. Bake for 22 to 28 minutes, until the cake has set up in the center and edges are beginning to turn golden-brown.
- Remove from oven and allow cake to cool completely before topping it with the cream cheese frosting.
- Sprinkle the chopped pecans on top. Slice, serve, and enjoy!
Notes
*If you don't have algae oil on hand, use avocado oil or melted coconut oil.
Nutrition
Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Sugar: 8g