If you’re looking for a simple yet delightful Pumkin Cake that’s also gluten free- this is it! The texture is beautifully light without the grittyniess that can come from gluten free flours. I made this to celebrate birthdays at our Zion Yoga Nutrition and Nature Retreat and it was a huge hit!
Happy eating
~Monique
- 1 cup pumpkin puree
- 3/4 cup coconut sugar, plus more for sprinkling
- 1/4 cup maple syrup
- 3 large eggs
- 1/2 cup extra-virgin olive oil, plus more for greasing
- 1 cup almond flour
- 3/4 cups brown or white rice flour
- 2 teaspoons baking powder
- ½ teaspoon ground turmeric
- 1 teaspoon pumpkin spice blend
- 3/4 teaspoon kosher salt
- Pepitas to top
Preheat oven to 350 degrees. Line a cake pan with parchment paper or grease a glass baking pan with olive oil.
Whisk pumpkin puree, sugar, maple syrup, eggs, and olive oil into a large bowl.
Whisk together the dry ingredients, then stir into the wet just until combined and no lumps remain.
Pour into the pan. Decorate the top with a few pepitas.
Bake the cake for 30 to 35 minutes. The edges should turn slightly golden and just begin to pull away from the sides and the Pumpkin Spice Cake should feel firm and bounce back upon touch. Allow to fully cool!
Serve with Dreamy Creamy Coconut Whipped Cream.
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