Pumpkin Cake With Almond Flour (Gluten Free)

5 from 1 vote

This moist, gluten-free pumpkin cake is made with almond flour, warm spices and pumpkin puree, in one bowl. It is the perfect fall treat!

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 95kcal

Author: Radwa

Preheat the oven to 180C / 356F and line a 20-cake pan with parchment paper or grease with butter.
Then, mix the butter, and the Erythritol using the hand mixer until the mixture becomes fluffy.
⅓ Cup Butter, ½ Cup Erythritol
After that, add the eggs, one at a time and keep mixing.
3 Eggs
Then, add the vanilla extract and keep mixing.
1 Tsp Vanilla extract
Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder. Mix everything until well combined.
½ Cup Almond flour, ½ Cup Coconut flour, ¾ Cup Pumpkin puree, 1 Tsp Cinnamon powder, ½ Tsp Ginger powder, ¼ Tsp Salt, 1 Tbsp Baking powder
After that, add half of the pumpkin seeds to the batter and combine.
¼ Cup Pumpkin seeds
Then, add the rest of the pumpkin seeds and press on it lightly.
Bake for 45 minutes and let cook before serving.

The cake becomes ready to remove from the oven once the toothpick inserted in the middle of the cake comes out clean.
If you don't like the pumpkin seeds inside the cake, you can only scatter the seeds on the top.
Store leftovers in an airtight container in the fridge for 3-4 days.