Spiced Pumpkin Cake
Pumpkin purée keeps this cake moist, while almond, coconut, and flaxseed flours add fiber and a substantial crumb. Cinnamon, ginger, and nutmeg create a warm spiced aroma without a sugary glaze.
Read
Video on the topic
Reviews
Notes
267
Servings: 8 (1 serving ≈ 72 gram)
Digestion time: 3 hour
Complete protein: ✔
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.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Spiced Pumpkin Cake", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Alpha-linolenic acid (Omega-3): California Gold Nutrition, Alpha Lipoic Acid, 600 mg, 120 Veggie Capsules
Buy
≈ $20.72
Promo codes for iHerb (8)
More cakes:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesWhy sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
How to reduce the calorie content of keto desserts without losing texture
6min
How to Choose and Store Eggs: Freshness, Size and Safety
7min
How to Brew Coffee at Home: French Press, Cezve, V60, Chemex, AeroPress, Cold Brew, Water, Grind, Temperature, and Extraction
6min
Share: