Fluffy, fragrant pumpkin cake is made with almond flour and other wholesome ingredients. It’s my not-so-guilty autumn pleasure!
I’m in love with this gluten free pumpkin cake.
Moist and fragrant, it is one of my not-so-guilty autumn pleasures.
I don’t even bother with icing – this gluten free pumpkin cake is really good as is. Plus, without icing, I can reclassify it from “dessert” into “breakfast” and allow myself a slice each morning with my coffee. 🙂
The only “flour” in this pumpkin cake is almond flour. Whenever I bake with almond flour, I’m amazed at how delicious and fluffy are the baked goods it produces.
This cake is truly amazing – just as good as a wheat flour cake, and so much healthier.
- 1 tablespoon unsalted butter, soft, for the pan
- 2 cups almond flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup unsweetened pumpkin puree (canned is fine)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup honey
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Butter a 9-inch glass pie plate with 1 tablespoon butter.
- In a small bowl, whisk together the almond flour, salt, baking soda and spices.
- In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.
- Slowly add the dry ingredients into the liquid ingredients and whisk until well blended. Pour the batter into the prepared pan, smoothing out the top with a spatula.
- Bake 30 minutes. Carefully tent the edges of the cake with strips of foil to prevent them from getting too dark, and continue to bake 20 more minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on a cooling rack for 30 minutes before slicing and serving.