Saturday, October 13, 2012

Gluten-Free Pumpkin Cake Recipe

4 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 Tablespoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
3 pastured eggs
3/4 cup raw milk
1-15 oz. can organic pureed pumpkin
1 cup pure maple syrup
1 teaspoon vanilla
coconut oil, butter or lard
pecan halves, optional
creme fraiche or raw whipped cream, optional

Preheat oven to 350F. Grease 9x13 glass baking dish with coconut oil.
In a large bowl, mix dry ingredients (first 6 ingredients.) set aside. In another bowl, mix wet ingredients (next 5 ingredients) until well blended. Pour into dry ingredients. Mix well. Pour  batter into greased baking dish and bake for 30-35 minutes.
If adding pecan halves, place them on top of cake after about 15 minutes cooking time, so they will not burn. Continue baking for remainder of time, until toothpick or knife comes out clean.
Let cool for 10 minutes before serving. Top with creme fraiche or whipped cream, if desired.
Makes 12.