Making Thyme for Health · by Sarah Rotavera★ 5.0 (4)
Gluten-free Pumpkin Cake
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 14%
CARBS 30G46% OF CAL
4G FIBER13G SUGAR14G OTHER
FAT 14G48% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist pumpkin cake made with almond flour and oat flour instead of wheat. It's naturally sweet from pumpkin with warm spices and a delicate crumb. A gluten-free alternative that doesn't sacrifice flavor or texture.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup blanched almond flour (not almond meal)
- 1½ cups oat flour
- 1/2 cup coconut sugar (or brown sugar)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1½ teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs (preferably pasture-raised)
- ¼ cup non-dairy milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 14%
CARBS 30G46% OF CAL
4G FIBER13G SUGAR14G OTHER
FAT 14G48% OF CAL
5G SAT9G 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
- 10m
- Cook
- 30m
- Sodium
- 360mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.