Gluten Free Pumpkin Cake with Cinnamon Frosting

• परोसना: 1 serving
• सक्रिय समय: 15 minutes
• कुल समय: 55 years 2 months 24 day

सामग्री

3/4 cup pumpkin puree (not pie filling)

3 eggs

1/3 cup pure maple syrup

1/4 cup avocado oil

1 1/2 tsp. vanilla extract

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cardamom

1/4 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 cups almond flour

1/2 cup arrowroot or cornstarch

1 1/2 cups powdered sugar

2 Tbsp. butter, vegan butter, or ghee (softened)

2 Tbsp. pure maple syrup

1-2 Tbsp. milk (I use almond milk–use whatever you drink)

1/2 tsp. cinnamon

1/4-1/2 tsp. vanilla

pinch salt (optional)

निर्देश

FOR THE GLUTEN FREE PUMPKIN CAKE:

Preheat the oven to 350 degrees F. Line an 8×8″ or 9×9″ square pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs, maple syrup, avocado oil, vanilla, cinnamon, nutmeg, cardamom, and salt. Whisk until smooth.

Sprinkle over almond flour, arrowroot, baking soda, and baking powder. Stir until just combined.

Pour batter into prepared baking dish and smooth the surface with a spatula.

Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.

Allow cake to cool completely before adding frosting.

FOR CINNAMON FROSTING:

Add powdered sugar, softened butter, syrup, 1 Tbsp. milk, cinnamon, 1/4 tsp. vanilla, and a pinch of salt.

Whip with a hand mixer until completely smooth, adding more milk as needed. (Add milk about 1 tsp. at a time. so you don’t thin it out too much.)

If your frosting is too thin, add more powdered sugar. If it’s too thick to be smooth and spreadable, add milk 1 tsp. at a time.

Spread frosting over cooled cake. Slice and enjoy!

पोषण

• सेवा का आकार: 1 (2"x2") slice (Cake On
• कैलोरीज़: 161
• कुल वसा: 6.9 g
• संतृप्त वसा: 0.7 g
• ट्रांस वसा: 0 g
• कोलेस्ट्रॉल: 34.9 mg
• सोडियम: 130.1 mg
• कुल कार्बोहाइड्रेट: 11.9 g
• आहार फाइबर: 1.1 g
• कुल शर्करा: 4.9 g
• प्रोटीन: 3.3 g