Lexi's Clean Kitchen · by Lexi's Clean Kitchen★ 5.0 (7)
Gluten Free Pumpkin Cake
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 14%
CARBS 37G44% OF CAL
4G FIBER23G SUGAR10G OTHER
FAT 18G49% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-dense gluten-free pumpkin cake made with oat and coconut flour. Moist and tender with warm spice flavor and cream cheese frosting. Wholesome enough to feel like breakfast but indulgent enough for dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 9- 4 large eggs
- 1 cup maple sugar or coconut sugar
- 1 cup pumpkin puree (homemade or canned)
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla
- ¾ cup 90 grams oat flour
- 1/2 cup 56 grams coconut flour
- 1-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch fine sea salt
- 8 ounces cream cheese (cubed, (at room temperature for 1 hour))
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 14%
CARBS 37G44% OF CAL
4G FIBER23G SUGAR10G OTHER
FAT 18G49% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 243mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.