Easy, super moist, spiced pumpkin cake made with almond flour.
While I’m not a PSL (pumpkin spice latte) chick, I do enjoy whipping up pumpkin flavored variations of just about all my favorite baked goods, from oatmeal bake to muffins to bread. But I think this grain-free pumpkin cake takes the trophy this year! It’s soft, stick-to-your-fork moist, and so flavorful. Plus, it’s made exclusively with almond flour, which packs in some protein. Since I developed this recipe, I’ve made it at least once a week. And I keep telling myself I’ll freeze some of the squares of cake for later, but they never make it to later because it takes every ounce of willpower to stop eating them.
Judging from a bite of this pumpkin cake, you would never guess the entire recipe has only three tablespoons of sweetener in it. The delicate crumb tastes perfectly sweet with just the right amount of spice. The cake is studded with raisins, although you could certainly sub in pecans or chocolate chips, if you’re not a raisin fanatic. This recipe could just as easily be served for breakfast or snack topped with some yogurt or almond butter. For dessert, it’s delicious plain, but a cream cheese glaze would make it extra special, especially for holiday potlucks…or if you don’t yet have dessert for your Thanksgiving feast!
Best of all, this pumpkin cake is so easy to make! There are practically only two steps before baking the cake. The batter only takes 25 minutes in the oven to turn into your new favorite addition to your pumpkin repertoire!
Let’s talk about the ingredients!
Almond Flour - Use the soft almond flour rather than coarse almond meal. The high fat content keeps the crumb of the cake extra moist.
Baking Soda - Leavener
Spices - You can use a chai spice mix, or a pumpkin pie spice mix. DIY options available online for both.
Salt - Always!
Pumpkin Puree - I pureed freshly cooked pumpkin flesh, but you can use canned.
Maple Syrup - Use pure maple syrup.
Molasses - For extra sweetness and warming flavor.
Eggs - Binds the crumb. I have not tried subbing for flax eggs, but I assume it would work, even if the texture changes slightly.
Apple Butter - Can also use applesauce. Works with eggs to bind the crumb.
Vanilla - Flavor, baby!
Raisins - The juicy addition perfectly complements the flavors of this pumpkin spice cake, but they are optional if you despise them. Can sub roasted pecan pieces or chocolate chips.
GRAIN-FREE PUMPKIN CAKE (GF, DF, SD, VG)
Yield: 1 8x8 pan
What You'll Need:
1½ cups almond flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon chai spice mix or pumpkin spice mix
⅔ cup pumpkin puree
2 tablespoon pure maple syrup
1 tablespoon molasses
2 tablespoons apple butter or applesauce
2 eggs
1 teaspoon vanilla
½ cup raisins or other add-in of choice, such as roasted pecan pieces, walnuts, or chocolate chips
Cinnamon and sugar for topping, optional
How To Make it
1. Preheat oven to 350 degrees. In a medium bowl, whisk the almond flour together with the baking soda, salt, and spice mix.
2. In a large bowl, whisk the pumpkin, maple syrup, molasses, apple butter (or applesauce), eggs, and vanilla together until smooth.
3. Stir the dry ingredients into the wet until thoroughly combined, then stir in the raisins or other add-ins.
4. Spread batter evenly in an 8x8 baking dish. You can optionally sprinkle it with coconut sugar or white sugar and a dusting of cinnamon. Bake until the cake is set and nicely browned, about 25-30 minutes. The cake will feel very soft to the touch still, even though it’s done but will firm up as it cools. Store leftovers in the fridge as the cake is very moist and can mold within a few days at room temperature.
Want more delicious recipes to enjoy? Be sure to join my mailing list for updates, and exclusive cooking offers. Enjoy,
Abby
コメント