Almond Flour Pumpkin Cake
This moist and fluffy grain-free Pumpkin Cake is packed with wholesome ingredients and warm spices for a lovely fall treat! Enjoy it during the holiday season too!
Servings: 1 8-inch Cake
Calories: 311kcal
Ingredients
- 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 or finely minced
- 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 degrees Fahrenheit and line a 8-inch spring form cake pan with a circle of parchment paper. Spray the sides of the cake pan with cooking oil.
- Mix the eggs, pumpkin puree, pure maple syrup, avocado oil, grated ginger, and pure vanilla extract (wet ingredients) in a large mixing bowl until well combined.
- In a separate bowl, stir together the almond flour, baking powder, pumpkin pie spice, and sea salt (the dry ingredients). Mix the dry ingredients into the bowl with the wet ingredients until a thick batter forms.
- Spread the cake batter into the prepared pan into an even layer. Cover the pan with aluminum foil. Bake on the center rack of the preheated oven for 40-45 minutes, or until the cake is fully baked.
- Insert a digital thermometer into the center of the cake to check its internal temperature. It is ready if it is 190 degrees Fahrenheit or higher.
- Allow the cake cool completely to room temperature before slicing and serving.
Nutrition
Serving: 1slice (of 8) | Calories: 311kcal | Carbohydrates: 22g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 346mg | Fiber: 5g | Sugar: 17g