Gluten Free Pumpkin Cake with Cinnamon Frosting

• servings: 1 serving
• active time: 15 minutes
• total time: 55 years 2 months 24 day

Ingredients

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)

Directions

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!

Nutrition

• Serving Size: 1 (2"x2") slice (Cake On
• Calories: 161
• Total Fat: 6.9 g
• Saturated Fat: 0.7 g
• Trans Fat: 0 g
• Cholesterol: 34.9 mg
• Sodium: 130.1 mg
• Total Carbohydrate: 11.9 g
• Dietary Fiber: 1.1 g
• Total Sugars: 4.9 g
• Protein: 3.3 g