Ingredients

• 1/2 cup coconut flour Ingredients
• 1 tsp ground cinnamon Ingredients
• 1/2 tsp ground nutmeg Ingredients
• 1/2 tsp ground ginger Ingredients
• 1/4 tsp ground cloves Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp baking soda Ingredients
• 1/4 tsp sea salt Ingredients
• 4 eggs Ingredients
• 2/3 cup pureed pumpkin** Ingredients
• 1/2 cup real maple syrup*** Ingredients
• 1/2 cup melted coconut oil Ingredients
• 2 tsp pure vanilla extract Ingredients

Instructions

1. Preheat oven to 350F (180 C). Line an 8x8 inch square or round baking pan with parchment paper or grease it with coconut oil.
2. In a large bowl, whisk together coconut flour, spices, baking powder, baking soda and salt.
3. In a separate bowl, whisk eggs, then add in pumpkin, maple syrup, coconut oil and vanilla.
4. Add wet ingredients to dry ingredients. Mix completely and let batter rest for 3 minutes. Once batter has rested, mix again. This is a necessary step for the coconut flour to absorb all the water. It may seem thick and clumpy, this is normal.
5. Spoon batter into cake pan. Bake for 30 minutes on convection setting or 35+ on normal bake setting or until a fork inserted in the middle comes out clean.
6. Let cool for 10 minutes and then transfer to a cooling rack to cool completely. Serve with coconut milk vanilla ice cream. EnJOY!
7. Store in fridge for up to 5 days or tightly wrapped in the freezer for a month.