PALEO PUMPKIN CAKE
Try this PALEO PUMPKIN CAKE recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 3 eggs
- 1/2 tsp sea salt
- 2 teaspoons vanilla
- 1/4 cup coconut oil melted
- 1/2 tsp baking soda
- 3/4 cup pumpkin puree
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/2 tsp pumpkin pie spice
- 1 tsp ceylon cinnamon
- 1 cup/ 115 gr almond flour (i love heb brand the bes
- 1/2 teaspoon/ 2 gr baking soda
- 1/8 upswerve sweetener
- Carbohydrate 18.7981837566249 g
- Cholesterol 43.1208333333333 mg
- Fat 37.2054933513126 g
- Fiber 5.89243325624567 g
- Protein 3.86128166776414 g
- Saturated Fat 28.7375424324378 g
- Serving Size 1 1 small cake (147g)
- Sodium 396.272708339614 mg
- Sugar 12.9057505003792 g
- Trans Fat 2.38395866773448 g
- Calories 411 calories
Preheat oven to 325 degrees F.Put a silicon mold (loaf pan or individual loaf pans) on a perforated tray. Spray with a gluten free spray such as coconut oil.Combine all wet ingredients in a bowl with a whisk.Combine all dry ingredients in another bowl.Mix the wet into the dry together until well incorporated with a whisk.Pour into greased silicon loaf pans and bake on the perforated tray for about 20 minutes or until a toothpick comes out dry.Remove from the oven, let cool and unmold. Store in a plastic container such as a recycled salad acrylic container. These keep for 2 days in perfect conditions.
