Pumpkin Snack Cake Nov 1st doesn’t mean pumpkin season is over. Let the pumpki…

Pumpkin Snack Cake

Nov 1st doesn’t mean pumpkin season is over. Let the pumpkin recipes continue 🧡 I used dairy-free cream cheese frosting to turn this healthy pumpkin bread recipe into more of a cake and it was truly delicious!

Although I’m not sure if the cake would be as fluffy if you used flax eggs instead of the real thing, the flavor is still delicious! You can also sub cornstarch for the tapioca flour! Although it’s not a 1:1 sub, you can easily calculate the difference online!

Pumpkin Snack Cake
Ingredients:
– 1 cup of pumpkin purée
– 3 eggs
– 1/3 cup of pure maple syrup
– 1/4 cup of coconut oil
– 1 1/2 tsp of vanilla extract
– 2 1/4 cup of almond flour
– 2/3 cup of tapioca flour
– 1 tsp of baking soda
– 1/2 tsp of baking powder
– 1 tsp of cinnamon
– 1 tsp of pumpkin pie spice
– Pinch of salt

Directions:
1. Preheat oven to 350 degrees
2. Whisk together eggs
3. Whisk in pumpkin purée, coconut oil, maple syrup,m and vanilla
4. Add in the rest of the dry ingredients and mix well!
5. Bake for 30-35 min
6. Add dairy-free cream cheese frosting for an extra touch 😋

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