Ingredients
The following ingredients have 11 Servings
- 1 1/4 cup almond meal flour
- 3/4 cup Tapioca flour
- 1/3 cup + 1 tablespoon coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoon pumpkin spice mix or 1 1/2 tsp. cinnamon (1/2 tsp. ginger, 1/4 tsp nutmeg, 1/4 tsp. cloves)
- 4 large eggs (room temperature, separated.)
- 1 cup unsalted butter (melted and cooled)
- 1 1/2 cups pure maple syrup
- 2 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree {not pumpkin pie mix}
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon ground ginger
- Confectioners Sugar {optional}
Instruction
- Preheat oven to 350°, set oven rack in middle position.
- Spray a 10" Bundt pan with non-stick organic spray. {You can use a 13 x 9 baking pan}
- In a large bowl add butter. Maple syrup, vanilla extract, pumpkin puree, 1/2 tsp. ground ginger, egg yolks and coconut oil. stir until combined.
- In a second bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
- Add dry ingredients into wet, slowly stirring until combined. Set aside
- Add a pinch of salt to egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold egg whites into the batter.
- Spoon batter into prepared pan, spreading it evenly with a rubber spatula.
- Bake for 40-45 minutes or until cake tester comes out clean. {If using 13 x 9" pan, 30-35 minutes}
- Set pan aside on rack to cool for 10 minutes.
- Carefully run a knife around inside edges of pan, invert the cake onto a cooling wrack and gently remove from pan. Let cool completely before serving.
- Dust top of cake when cool with confectioner’s sugar {optional}. Slice and serve.
