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SideChef
Recipes
Dairy-Free
Pumpkin Spice Cake

12 INGREDIENTS • 7 STEPS • 1HR

Pumpkin Spice Cake

Recipe
5.0
1 rating
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!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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 Time
$2.40
Cost Per Serving
Ingredients
Servings
8
us / metric
Coconut Flour
1/2 cup
Coconut Flour
Baking Powder
2 tsp
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Ground Ginger
as needed
Ground Ginger
Ground Cloves
as needed
Ground Cloves
Sea Salt
as needed
Sea Salt
Egg
6
Large Eggs
Canned Pumpkin Purée
2/3 cup
Canned Pumpkin Purée
Maple Syrup
1/2 cup
Maple Syrup
Coconut Oil
1/2 cup
Coconut Oil, melted
Pure Vanilla Extract
2 tsp
Pure Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
211
Fat
15.6 g
Protein
1.2 g
Carbs
19.4 g
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Pumpkin Spice Cake
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

You can use canned pumpkin, just make sure it has no added sugar.
Cooking InstructionsHide images
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 (2 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (as needed), Ground Ginger (as needed), Ground Cloves (as needed), and Sea Salt (as needed).
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 (2 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 (2 tsp).
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 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 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!
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!
Tags
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Dessert
Fall
Vegetarian
Quick & Easy
Halloween
Thanksgiving
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