" A healthy grain-free pumpkin cake that's light and fluffy, moist and delicious. This one bowl, easy pumpkin cake recipe is an amazing oil-free cake with the perfect balance of pumpkin and spice."
- Debra Klein
In a medium sized mixing bowl, combine almond flour, arrowroot powder, ground flax, baking soda, cinnamon, ginger, allspice, nutmeg and sea salt. Set aside.
In a large bowl, whisk together eggs, applesauce, maple syrup and pumpkin puree until light and fluffy. Mix dry ingredients into the wet until well combined.
Pour batter into prepared pan and bake for 40 minutes, until toothpick inserted into center of cake comes out clean. Let rest in pan for 5 minutes and then transfer to wire rack until completely cool.
Roughly chop dark chocolate. Heat pumpkin puree in a small pan over medium-low heat. Reduce heat to low and stir in maple syrup. Then add the chocolate and stir. Once cooled, add frosting to the cake
Place small skillet over low heat. Measure out the oil, syrup, salt and cinnamon into the skillet. Let is come to a simmer and then add in the pumpkin seeds. Remove seeds and allow to cool and harden
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.