Description
A delicious vegan and gluten-free pumpkin cake perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1/4 cup almond milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, maple syrup, vegetable oil, and almond milk.
- In another bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually blend dry ingredients into the wet mixture until smooth.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be topped with vegan frosting or served plain.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin cake, gluten free recipe, pumpkin dessert