Pumpkin Spice Snacking Cake
Soft, spiced and autumn in one bite. Pure pumpkin purée and maple do the sweetening; warm spices do the rest.
Why you'll love this recipe
- Not one spoon of refined sugar
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/2 cups (360 g) pumpkin purée
- 1/2 cup (120 ml) pure maple syrup
- 3 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp vanilla
- 2 cups (200 g) almond flour
- 1/2 cup (60 g) oat flour
- 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- Pumpkin seeds for the top
How to make it
Preheat oven to 350°F (175°C). Line an 8x8-inch pan.
Whisk pumpkin, maple, eggs, coconut oil and vanilla.
Combine almond flour, oat flour, spices, leaveners and salt; fold into wet.
Spread into the pan, scatter pumpkin seeds.
Bake 32–38 minutes until springy and a toothpick comes out clean. Cool before cutting.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Pumpkin Spice Snacking Cake
Soft, spiced and autumn in one bite. Pure pumpkin purée and maple do the sweetening; warm spices do the rest.
Ingredients
- 1 1/2 cups (360 g) pumpkin purée
- 1/2 cup (120 ml) pure maple syrup
- 3 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp vanilla
- 2 cups (200 g) almond flour
- 1/2 cup (60 g) oat flour
- 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- Pumpkin seeds for the top
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan.
- Whisk pumpkin, maple, eggs, coconut oil and vanilla.
- Combine almond flour, oat flour, spices, leaveners and salt; fold into wet.
- Spread into the pan, scatter pumpkin seeds.
- Bake 32–38 minutes until springy and a toothpick comes out clean. Cool before cutting.
