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Pumpkin Spice Cake

DessertsDairy Freegluten-freeKid FriendlyPaleo Friendly
Servings 8 to 9

Ingredients

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

Instructions

  • Preheat oven to 350F (180 C). Line an 8x8 inch square or round baking pan with parchment paper or grease it with coconut oil.
  • In a large bowl, whisk together coconut flour, spices, baking powder, baking soda and salt.
  • In a separate bowl, whisk eggs, then add in pumpkin, maple syrup, coconut oil and vanilla.
  • 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.
  • 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.
  • Let cool for 10 minutes and then transfer to a cooling rack to cool completely. Serve with coconut milk vanilla ice cream. EnJOY!
  • Store in fridge for up to 5 days or tightly wrapped in the freezer for a month.

Notes

*I've updated the recipe with 4 eggs (instead of 6).
**You can use canned pumpkin, just make sure it has no added sugar. If you decide to roast your own pumpkin, then see my recipe below.
***Update: I've been making this with 1/4 cup maple syrup and 5-10 drops of stevia.
Check at 25 minutes. If the top is browning too much, cover with tin foil.
UPDATE: I've had a lot of comments that the flax egg sub did not work so I've removed that from the recipe. It's making the cake too wet.
Find this recipe and more at https://www.joyoushealth.com/27261-blog-pumpkin-spice-cake/