Grain Free Pumpkin Cake

Preparation time 5 minutes
Cooking time 35 minutes
Total time  40 minutes

Ingredients.

  • 1 1/2 cups almond flour (about 500 grams)
  • 1 1/2 teaspoon pumpkin spice.
  • 1 teaspoon baking soda or 2 teaspoons baking powder
  • 1 1/4 cup pumpkin puree
  • 2 eggs, room temperature
  • 2 Tablespoons coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cranberries, fresh or frozen
  • Optional, 1/4 apple, grated, 1/2 clementine, cut into small pieces

Instructions

  • Preheat oven to 350 F degrees (180 C)
  • Grease an 9×2.75in (22.9×6.99cm) spring form pan. Set aside.
  • Mix together almond flour, pumpkin spice, baking soda (or baking powder)
  • In a separate bowl add the pumpkin puree, eggs, coconut oil, maple syrup, vanilla extract. Whisk until smooth
  • Add in dry ingredients
  • Mix until well incorporated
  • Add in cranberries, grated apple and clementine pieces
  • Bake for 35-40 minutes
  • Remove from the oven. Let cool completely before cutting
  • Store in airtight container, at room temperature

You can add any frosting you prefer.