Description
A delicious vegan pumpkin cake that is gluten free.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, almond flour, coconut sugar, maple syrup, coconut oil, and vanilla extract.
- Add baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served with vegan frosting or glaze.
- Add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin cake gluten free recipe