Pumpkins are incredibly tasty but not overpowering and they add a moistness to this moist cake that everyone will be sure to love. This recipe is gluten-free, grain-free, dairy-free, refined-sugar free and can be enjoyed by many!
Author: Joyous Health
Canned Pumpkin Purée
Pure Vanilla Extract
Preheat the convection oven to 350 degrees F (180 degrees 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 (1/2 cup), Baking Powder (1/2 Tbsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), Ground Ginger (1/2 tsp), Ground Cloves (1/4 tsp), and Sea Salt (1/4 tsp).
In a separate bowl, whisk Eggs (6), then add in Canned Pumpkin Purée (2/3 cup), Maple Syrup (1/2 cup), Coconut Oil (1/2 cup) and Pure Vanilla Extract (1/2 Tbsp).
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 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!
You can use canned pumpkin, just make sure it has no added sugar.
Nutrition Per Serving
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