Pumpkin Cake



" 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


Almond Flour Arrowroot Powder Ground Flax Seed Baking Soda Cinnamon Ground Ginger Allspice Nutmeg Eggs Applesauce Maple Syrup Pumpkin Puree Dark Chocolate

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Mix Dry Ingredients

In a medium sized mixing bowl, combine almond flour, arrowroot powder, ground flax, baking soda, cinnamon, ginger, allspice, nutmeg and sea salt. Set aside.

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Mix Wet Ingredients

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.

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Bake The Batter

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.

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Make The Frosting

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

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Make The Seeds

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

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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.