Ingredients
For the Cake:
⅔ cup (130 g) olive oil, plus more for greasing the pan
1 cup pumpkin purée (not pumpkin pie filling)
1 cup (300 g) maple syrup
¼ cup (40 g) coconut sugar
3 large eggs
2 tsp (10 g) vanilla extract
3½ cups (180 g) almond flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
1 tsp (6 g) baking soda
1 tsp (4 g) baking powder
½ tsp (3 g) salt
For the Maple Almond Caramel:
½ cup (100 g) coconut oil
½ cup (150 g) maple syrup
¼ cup (70 g) almond butter
Pinch of sea salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9-inch round cake pan with olive oil. Line the bottom with parchment paper, if desired, for easier removal.
3. In a large bowl, whisk together the olive oil, pumpkin purée, maple syrup, coconut sugar, eggs, and vanilla extract until smooth and well blended.
4. Add the almond flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
5. Fold the dry ingredients into the wet mixture until fully incorporated and no lumps remain.
6. Pour the batter into the prepared cake pan and smooth the surface evenly.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
8. While the cake is baking, combine the coconut oil, maple syrup, almond butter, and a pinch of sea salt in a small saucepan over medium-low heat.
9. Stir constantly until the coconut oil is fully melted and the sauce is smooth. Remove from heat and allow to cool slightly.
10. Once the cake has cooled, slice and drizzle each piece with the warm maple almond caramel. Serve at room temperature.
#glutenfree #dairyfree #dessert #pumpkinbread #healthyrecipes #baking
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Dining and Cooking