Gluten Free Pumpkin Cake

Lots of people make pumpkin pie especially friends in the USA, but we make pumpkin cake! This is so easy and so delicious to eat that it won’t last long in a house of hungry kids or adults. I can guarantee you’ll be making it again and again. This cake is moist, and perfectly spiced for those warm winter days where a slice of cake and a cup of tea makes your heart sing.

Fun fact… did you know there are over 800 varieties of pumpkins around the world? I did not know that! I suggest chosing the variety of pumpkin you like to eat and use that for the puree.

Here’s what you need:

• 3/4 cup of organic pumpkin puree
• 3 organic eggs
• 1/3 cup organic maple syrup
• 1/4 cup of extra virgin olive oil
• 1 1/2 tsp organic vanilla extract
• 1 1/2 tsp organic cinnamon
• 1/2 tsp organic nutmeg
• 1/2 tsp organic cardamon
• A good pinch of Himalyan Salt (I like salt but if you don’t perhaps use a 1/4 tsp)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 cups almond flour
• 1/2 cup organic tapioca (or arrrowroot)

Here’s how to put it together:

1. Preheat the oven to 180 degrees celcius.
2. Line a round cake tin with butter so it doesn’t stick or you could use baking paper.
3. In a large bowl or aThermomix combine your pumpkin puree, eggs, maple syrup, extra virgin olive oil, vanilla, cinnamon, nutmeg, cardamom, and salt. Whisk until smooth. I used our Thermomix and popped it on 4/5 for a minute or two until combined.
4. In your large bowl or Thermomix add the almond flour, tapioca, baking soda, and baking powder. Mix until just combined.
5. Pour your mixture into your cake tin and smooth the surface with a spatula.
6. Bake at 180 degrees celcius for 28 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool, remove from tin and allow it to cool further on a rack.

Options:

• Make your favourite icing to go on top. A butter and cinnamon icing would go nicely. We are not really into icing cakes so we tend to just have things plain.
• Serve with a dolop of freshly whipped organic cream or a splurge of organic pouring cream.
• Add a pinch of cinnamon to your cream to add some more spice and sweetness.