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Moist & Delicious Gluten Free Pumpkin Cake

Happy Halloween! We’re all ready for trick-or-treating! We’re going to dress up as a family of spooky skeletons this year. What are you going to be?

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We love this time of year. There are lots of harvest festivals and Halloween parties to go to, and this Pumpkin Cake is a great treat to bring along. Our friend, Ella, first introduced us to pumpkin cake. Her mom made it and it was super yummy. But, Talia couldn’t have it because there was gluten and dairy in it and she knew it would upset her belly. So we went home and made a gluten and dairy-free version that we think came out fantastic. It’s been a huge hit with our family and friends!

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We just love pumpkin and look for any recipe we can find to use it…especially at this time of the year. Not only is pumpkin super-tasty, it’s also really healthy for you too! It is high in fiber and potassium, which means it helps your belly digest your food better. It also has a lot of iron, which helps to boost your immunity and keeps you from getting sick.

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And isn’t this the cutest cake pan?! We hope that you enjoy this recipe as much as we do! If you like these recipes, please subscribe to our channel! Thanks so much for watching and have a happy Halloween!

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Moist & Delicious Pumpkin Cake
A moist and delicious cake that is healthy enough to eat for breakfast. The perfect treat for the autumn season.
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Ingredients
  1. 1 cup almond meal
  2. 1/2 cup coconut flour
  3. 1 teaspoon baking soda
  4. 1 half tablespoon pumpkin pie spice
  5. A pinch of salt
  6. 2 cups of organic pureed pumpkin (fresh or canned)
  7. 3 eggs
  8. 1 cup coconut milk
  9. 1 teaspoon vanilla
  10. 1 quarter cup melted coconut oil
  11. 1/2 cup of honey or maple syrup
Crisp Topping
  1. 1 cup of whole, gluten-free oats
  2. 1/2 cup almond meal
  3. 1/2 cup chopped pecans
  4. 1/2 cup maple syrup
  5. 1 quarter cup melted coconut oil
  6. 1 teaspoon vanilla
  7. 1 teaspoon cinnamon
  8. A pinch of salt
For the cake
  1. Mix together the almond meal, coconut flour, baking soda, pumpkin pie spice, and a pinch of salt.
  2. Then add the organic pureed pumpkin, eggs, coconut milk, vanilla, melted coconut oil, and honey/ maple syrup.
  3. Blend together well and then pour it into a greased pan.
  4. In another bowl prepare the crisp topping.
  5. Mix together the oats, almond meal, pecans, maple syrup, melted coconut oil, vanilla, cinnamon and the pinch of salt.
  6. Sprinkle mixture on top of the cake.
  7. Bake at 325 degrees for 1 hour and 15 minutes.
Notes
  1. If you don't have pumpkin pie spice, you can substitute for 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/8 teaspoon ginger.
Tia and Talia's Tasty Treats https://www.tiatalia.com/
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