Pumpkin Cake


  • 2 cups blanched almond flour
  • 1/4 cup arrowroot starch
  • 3/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1/2 cup pumpkin puree
  • 2 tablespoons melted coconut oil
  1. Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper.

  2. In a large mixing bowl, whisk together the almond flour, arrowroot, coconut sugar, baking soda, cinnamon, ginger, cloves, and salt.

  3. Add in the pumpkin and coconut oil and stir well until a thick, moist batter is formed.

  4. Transfer the batter to the lined pan and use a spatula to spread it evenly into the pan, smoothing the top. Bake until the top feels firm to a light touch- for bout 35 minutes.

  5. Let the bars cool completely before slicing into them, as they are very fragile when warm. They will firm up when they cool, so you may even want to place them in the fridge to speed up the process. Slice and serve!

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