Description

This is the best cake I’ve ever baked--and trust me, I’ve baked a lot! Thick, fluffy, unbelievably moist pumpkin perfection that happens to be better for you. Made in one bowl with nourishing almond and oat flour, pure maple syrup, plenty of pumpkin and cozy spices, plus a splash of extra-virgin olive oil. You’d never believe this beaut is gluten-free and has no refined sugar!

Ingredients

Units Scale

2 cups super fine blanched almond flour
1/2 cup oat flour
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1/2 tsp kosher salt
1 cup canned pumpkin puree
2/3 cup pure maple syrup
3 large eggs
2 tbsp extra virgin olive oil
1 tsp vanilla extract
1 batch healthy cream cheese frosting or healthy cinnamon cream cheese frosting, for topping

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Instructions

Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.
Place almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and kosher salt in a medium or large mixing bowl. Whisk until combined.
Add pumpkin, maple syrup, eggs, olive oil, and vanilla. Whisk again until smooth. Pour batter into lined baking dish, smoothing the top with a rubber spatula.
Bake for about 35 minutes, or until a toothpick comes out clean. Once done, cool on a wire rack.
While the cake bakes, make cream cheese frosting.
Let cake cool then top with frosting (I refrigerate it to speed up the process). Slice into 12-16 pieces and devour! Store cake, unfrosted or frosted, covered in the refrigerator for up to 5 days. (Frosted cake can be at room temperature for 2 hours then must be refrigerated.)

Notes

Almond flour is essential in this recipe and cannot be substituted.

This is not super sweet, even frosted! Don't reduce the maple syrup--it really balances this cake.

This recipe is dairy-free if you omit the frosting or use a dairy-free one (I haven't had good luck with a dairy-free cream cheese frosting). Be sure oats are certified gluten free to make this cake GF. I grind rolled oats in my Nutribullet to make oat flour!

Nutrition information for frosted cake is listed below. Nutrition info for one piece of cake without frosting: Calories: 160, Fat: 5.2g, Saturated Fat: 0.6g, Cholesterol: 35mg, Sodium: 133mg, Carb: 14.6g, Fiber: 1.3g, Sugar: 9.1g, Protein: 3.7g,