Recipe: Grain-Free Pumpkin Spice Cake
4 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 TBSP cinnamon
3/4 tsp allspice
1/2 tsp ground ginger
3/4 cup unsweetened, full-fat coconut milk
1 (15 oz) can pureed pumpkin
1 cup pure maple syrup
1 tsp vanilla
Preheat oven to 350 degrees and grease a 9×13 pan with coconut oil. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin maple syrup and vanilla. Pour into greased pan and bake in oven for 30-35 minutes, until toothpick inserted comes out clean. Let cool for 10 minutes before serving.
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This looks good, I’m going to try it over the weekend using up the rest of pumpkin puree I have on hand. I’m going to cut the recipe in half though and use a 8×8 pan. I hope that works. Here is a really good Pumpkin Paleo Chili recipe I’m also making in case you want to try it as well — http://www.whatigather.com/2012/09/paleo-pumpkin-chili.html. Hooray for pumpkins in season! If only it would get cooler here in Pensacola, Florida!
I’m really enjoying your site and can’t wait to try your recipes. I just found you. My husband is trying to gain weight too. He’s six feet tall and around 155 pounds. He just got over bad indigestion, heart burn, acid reflux and more and through foods and discovery, we believe he is gluten and lactose intolerant. We’ve gone mostly Paleo/Primal and have all felt better. I’m still learning and constantly looking up new recipes. I’d love to see some slow cooker meals you’ve made as I’ve got a five month old who keeps my crazy busy these days! Thanks! – Mandy
Thanks, Mandy! I’ll check it out. I’ll see what I can do about the slow cooker meals!!
Girl Going Country says
OMG I made this tonight and it was SO GOOD! My husband told me I had to stock up on the ingredients so I could make it all season. Thanks for a great recipe!
Yay! So glad you liked it!