Pumpkin Spice Cake (Paleo, SCD)
Recipe type: Dessert/Treat
Prep time: 
Cook time: 
Total time: 
  • 1¼ c almond flour, must be fine ground
  • ¼ c coconut flour, sifted
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1½ tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp cloves
  • ⅛ tsp allspice
  • 3 eggs
  • ⅓ c honey
  • ¼ c coconut oil, melted
  • ¾ c pumpkin puree
  • ¼ c apple sauce
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  1. Preheat the oven to 325 degrees. Lightly grease a 9-inch spring form pan. Line the bottom with parchment paper.
  2. In a medium bowl, add almond flour and sift in coconut flour. Add the baking soda, salt, and all the spices. Set aside.
  3. In a larger bowl, using an electric mixer, beat the eggs, honey, and oil. Add the pumpkin puree, apple sauce, vanilla, and apple cider vinegar. Beat to combine.
  4. Add the dry ingredients to the wet in two additions; combine.
  5. Pour batter into the prepared pan. With the back of a spoon, gently smooth the top. Bake for 40-50 minutes, until firm in the centre.
  6. Remove the cake to a wire rack and cool for 30 minutes. Before removing sides of the spring form pan, carefully run a knife around the edges to be sure no sticking occurred.
  7. Allow the cake to cool completely before cutting and serving.
  8. Serve alone or with caramel sauce and/or whipped coconut cream.
  9. Store any leftover cake in the fridge.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/pumpkin-spice-cake-paleo-scd/