Spiced Pumpkin Cakes

Gluten-free baking can be a bitch. It can lead to a dried out, crusty cakes that taste like nothing. It can drag you into a store in search of weird ingredients such as potato starch and xantham gum. Nonetheless, there are recipes out there that require minimal effort and whole foods as ingredients, which lead to super moist, sweet delicacies. These recipes are so good, they could fool anybody (even those that don’t believe that delicious food can be healthy).

This recipe is a perfect example. These pumpkin cakes, are moist, spicy, and mildly sweet. This is the perfect breakfast, or afternoon snack to enjoy with tea and honey. Made with almond flour and eggs, and no refined sugar, these will keep you satisfied for a while without throwing you under a sugar roller coaster. Since it is the beginning of the holiday season, a chocolate hazelnut topping seemed like a perfect alternative to frosting. Decadent, crunchy, delicious.

With each bite, you will forget this is a gluten-free cake, and will fall head over heels for the seamless combination of pumpkin, spices, hazelnut, and chocolate. Yum!

Spiced Pumpkin Cakes

Makes 9 cakes

Cook time: 30 minutes

Adapted from here

  • 1 ½ cup blanched almond flour
  • ¼ tsp. sea salt
  • ½ tsp. baking soda
  • 1 tbsp. cinnamon
  • 1 tsp. nutmeg
  • ¼ tsp. cloves
  • ½ cup pumpkin puree, fresh or canned
  • 2 tablespoons raw local honey
  • ¼ cup maple syrup
  • 3 large eggs
  • 1/3 cup chopped roasted hazelnuts
  • 2 oz dark chocolate (more if desired)

Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 9 muffin liners. Set aside. Place almond flour, sea salt, baking soda, and spices. Blend until well incorporated. Add pumpkin puree, honey, maple syrup, and eggs. Blend until well incorporated. Pour ¼ cup of the batter into each muffin liner. Evenly divide the chopped hazelnuts and chocolate over the muffins, if using. Bake for 25 minutes, or until fully cooked. Remove from oven and let cook for an hour before serving. Enjoy!