Ingredients:

  • 3 cups blanched almond flour
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1/2 cup maple syrup or honey
  • 1/3 cup melted coconut oil or avocado oil
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 2 tbsp milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted oil, and vanilla extract until smooth and emulsified.
  3. Sift the almond flour, baking soda, cinnamon, ginger, cloves, and salt directly into the wet ingredients.
  4. Gently fold the mixture using a spatula until no more streaks of flour are visible, taking care not to over-mix.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 35-40 minutes until the center lightly springs back and the edges are deep mahogany brown.
  7. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  8. Optional: Prepare the glaze by mixing powdered sugar, maple syrup, and milk, then drizzle over the cooled cake.