Cooking Instructions
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Step 1
Preheat the convection oven to 350 degrees F (180 degrees C).
Step 2
Line an 8x8 inch square or round baking pan with parchment paper or grease it with coconut oil.
Step 3
In a large bowl, whisk together
Coconut Flour (60 g)
,
Baking Powder (7 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
,
Ground Ginger (as needed)
,
Ground Cloves (as needed)
, and
Sea Salt (2 g)
.
Step 4
In a separate bowl, whisk
Eggs (6)
, then add in
Canned Pumpkin Purée (150 g)
,
Maple Syrup (120 mL)
,
Coconut Oil (120 mL)
and
Pure Vanilla Extract (10 mL)
.
Step 5
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.
Step 6
Spoon batter into cake pan. Bake for 30 minutes on convection or 35+ on normal bake setting or until a fork inserted in the middle comes out clean.
Step 7
Let cool for 10 minutes and then transfer to a cooling rack to cool completely. Serve with coconut milk vanilla ice cream. Enjoy!
