Name: Almond Flour Pumpkin Cake
Ingredients: 3/4 cup pumpkin puree; 3 eggs; 1/3 cup pure maple syrup; 1/4 cup coconut oil, melted; 1 1/2 tsp. vanilla extract; 2 1/2 tsp. pumpkin pie spice; 1/4 tsp. salt; 1 tsp. baking soda; 1/2 tsp. baking powder; 2 cups almond flour; 1/2 cup arrowroot starch; powdered sugar, for dusting(optional)

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This Almond Flour Pumpkin Cake is the perfect blend of health and indulgence. It’s the ultimate treat for fall that you can feel good about enjoying!

Author: Tiffany Pelkey

Ingredients

3/4 cup pumpkin puree
3 eggs
1/3 cup pure maple syrup
1/4 cup coconut oil, melted
1 1/2 tsp. vanilla extract
2 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 cups almond flour
1/2 cup arrowroot starch
powdered sugar, for dusting(optional)

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Instructions

Preheat the oven to 350 degrees F. Line an 8×8″ or 9×9″ square pan with parchment paper.
Combine pumpkin puree, eggs, maple syrup, avocado oil, vanilla, cinnamon, nutmeg, cardamom, and salt in a large bowl. Whisk until smooth.
Sprinkle over almond flour, arrowroot, baking soda, and baking powder. Stir until just combined.
Pour batter into prepared baking dish.
Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Allow the cake to cool completely before topping with whipped cream, powdered sugar, or frosting.
Slice and enjoy!

Find it online: https://thecoconutmama.com/almond-flour-pumpkin-cake/