Introduction
Welcome to a delightful autumn treat that’s both rich in flavor and friendly to your dietary needs. This Almond Flour Pumpkin Cake combines the warm spices of fall with the nutritious benefits of almond flour, creating a cake that’s not just delicious but also gluten-free and keto-friendly. Picture yourself indulging in a slice of this moist, tender cake with its comforting pumpkin flavor and cozy spices, perfect for any occasion or simply as a treat for yourself. Let’s get baking!
Ingredients
- 2 cups almond flour
- 3/4 cup pumpkin puree
- 3 large eggs
- 1/3 cup melted butter or coconut oil
- 1/2 cup keto sweetener (erythritol or monk fruit)
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- (For Frosting) 4 oz cream cheese
- 2 tbsp butter
- 1/4 cup powdered sweetener
- 1/2 tsp vanilla
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Directions and Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, melted butter or coconut oil, keto sweetener, and vanilla extract until the mixture is smooth and creamy, like a warm hug in a bowl.
- In a separate bowl, combine the almond flour, pumpkin pie spice, baking powder, baking soda, and a pinch of salt. Stir the dry ingredients together until well mixed.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix, as we want a tender cake texture.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating that your cake is perfectly baked.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- For the frosting, while the cake is cooling, beat together the cream cheese, butter, powdered sweetener, and vanilla extract until smooth and fluffy. Once the cake is cooled, spread this delightful frosting over the top.
Notes or Tips
For an extra burst of flavor, consider adding some chopped nuts or dark chocolate chips to the batter before baking. This cake pairs beautifully with a warm cup of spiced tea or coffee. If you want to make a larger batch, simply double the ingredients and use a larger baking pan. Enjoy every bite!
Cooking Techniques
This recipe uses basic baking techniques that are easy to master. Make sure to measure your ingredients carefully for the best results. When mixing, pay attention to gently folding together wet and dry ingredients; this will help to keep your cake light and fluffy. Additionally, ensure that your butter is not too hot when adding it to the eggs to prevent scrambling.
FAQ
Can I use pumpkin spice instead of pumpkin pie spice?
Yes, pumpkin spice can be used in place of pumpkin pie spice if you have it on hand; the flavors will still be delightful!
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze the cake for longer storage. Just make sure to wrap it tightly in plastic wrap before freezing.
Conclusion
This Almond Flour Pumpkin Cake is a wonderful way to indulge in the flavors of fall while keeping your diet in check. With its moist texture and creamy frosting, it’s sure to be a hit at any gathering. Whether for a special occasion or a simple weeknight treat, this cake delivers heavenly bites of pumpkin goodness. Happy baking!