Ingredients

The following ingredients have 12 Servings
  • 1 15 oz can pumpkin (drained on paper towels*)
  • 5 large eggs
  • 1 cup maple sugar
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil or ghee (melted and cooled slightly)
  • 2 teaspoons pure vanilla extract
  • 3 cups blanched almond flour
  • 3/4 cup tapioca flour or arrowroot
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup almond milk cream cheese (I used Kite Hill)
  • 1 tablespoon coconut oil (soft)
  • 3/4 - 1 cup powdered monk fruit sweetener (or organic powdered sugar)
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons almond milk

Instruction

  • Preheat your oven to 350° F and coat a 10” non stick bundt pan with cooking spray.
  • In a large mixing bowl, whisk together the pumpkin (see notes for how to drain on paper towel), eggs, both sugars, oil or ghee and vanilla and set aside.
  • In a separate large bowl, combine the almond flour, tapioca, baking powder, baking soda, spices and salt. Slowly stir the dry mixture into the wet until fully combined, without overmixing.
  • Transfer the batter to the prepared bundt pan and spread out evenly.
  • Bake in the preheated oven for 45-50 minutes or until a toothpick inserted near the center of the cake comes out clean or with a few crumbs.
  • Place the pan on a wire rack to cool for 15 minutes, then carefully turn the pan over to release the cake onto the wire rack, then cool completely before icing.
  • For the icing, in a large bowl, use an electric hand mixer to cream together the cream cheese and coconut oil, then add in the powdered sweetener and vanilla and mix until smooth. To get the consistency right for drizzling, add in a teaspoon or two of almond milk.
  • Once the cake has cooled, or before serving, drizzle the icing on the cake as desired. Serve and enjoy!
  • Store leftover cake covered in the refrigerator for up to 4 days.