Description
A rich, gluten-free autumn cake made with almond flour and real pumpkin. Perfectly moist with a warm, spicy flavor profile.
Ingredients
Scale
- 2 cups superfine almond flour
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch pan.
- Whisk almond flour, cinnamon, baking soda, and salt together.
- Stir in pumpkin puree and maple syrup until smooth.
- Beat in eggs one at a time until fully emulsified.
- Pour batter into the pan and smooth the top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool completely in the pan before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American