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RECIPE
12 INGREDIENTS7 STEPS1HR

Pumpkin Spice Cake

5.0
2 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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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!

1HR

Total Cooking Time

12

Ingredients
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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1/2 cup
Coconut Flour
1/2 Tbsp
Baking Powder
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1/4 tsp
6
Large Eggs
1/2 cup
Coconut Oil , melted
1/2 Tbsp
Pure Vanilla Extract
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Directions

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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 (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) .
Step 4
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) .
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!

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