Spiced Pumpkin Cake

Pumpkin, Almond flour, Egg, Coconut flour, Lemon, Coconut oil, Flaxseed flour, Baking powder without starch, Cinnamon, Ground ginger, Orange zest, Table salt, Nutmeg, Vanilla, Stevia

Bake: 45 min. Mix: 5 min. Whisk with a mixer: 5 min. Cool down: 5 min.

Combine eggs (90 g), pumpkin purée (200 g), melted coconut oil (40 g), and lemon juice and zest (50 g). Whisk to combine.

Mix almond flour (100 g), coconut flour (60 g), flaxseed flour (20 g), starch-free baking powder (4 g), stevia (to taste), table salt (1 g), cinnamon (2 g), ground ginger (2 g), nutmeg (1 g), vanilla (1 g), and orange zest (2 g). Add the dry mixture to the wet mixture and stir.

Transfer the batter to a pan and bake at 180 °C for about 45 minutes.

Cool the cake and remove it from the pan.