Pumpkin Spice Cake (Healthy & Moist)
Ingredients:
For the Cake:
1 ½ cups almond flour (or oat flour)
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice (or a mix of nutmeg, ginger, and cloves)
½ tsp baking powder
¼ tsp salt
3 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup honey or maple syrup (or a sugar substitute like erythritol)
¼ cup coconut oil (melted)
1 tsp vanilla extract
½ cup walnuts or pecans (optional)
For the Cream Cheese Frosting (Optional):
8 oz cream cheese (softened)
¼ cup butter (softened)
1 tsp vanilla extract
2 tbsp honey or powdered erythritol
1-2 tbsp almond milk (if needed for consistency)
Instructions:
Preheat Oven:
Set your oven to 175°C (350°F).
Grease a small cake pan (8 or 9-inch) or line it with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together almond flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt.
Mix Wet Ingredients:
In another bowl, whisk together eggs, pumpkin puree, honey, melted coconut oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring until well combined.
If using, fold in walnuts or pecans for added texture.
Bake:
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool & Frost (Optional):
Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack.
For frosting, beat together cream cheese, butter, vanilla extract, and honey until smooth.
If the frosting is too thick, add almond milk 1 tablespoon at a time until it reaches your desired consistency.
Serve:
Once the cake is completely cooled, frost with the cream cheese frosting.
Optionally, garnish with chopped walnuts or pumpkin seeds for extra texture.
Tips:
If you prefer a vegan version, you can substitute the eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
For a low-carb option, use erythritol or monk fruit sweetener instead of honey or maple syrup.
Store the cake in the fridge for up to 5 days, or freeze individual slices for later.
