Gluten-Free Pumpkin Cake

If you’ve watched my Facebook Live video series with Dr. Madiha Saeed, you’ll probably know a little bit about this recipe and why it’s appearing here- because it’s a total family favorite- and now passed on to more family and friends. 

Dr. Saeed started bringing this Pumpkin Cake to me to try quite some time ago and to show me how a non-dairy, non-wheat based “sweet” or treat could be healthy and delicious and easy to make –and something I would actually enjoy making and eating regularly. 

And that’s exactly what this is- believe me, you just have to try it. You really won’t believe how good this recipe is and it will change the way you think about baking. I’m actually relieved  that I can go dairy-free (if you don’t use ghee) and wheat-free and still have something to drink with my coffee or tea in the morning and afternoon- regularly. 

Holistic Mom MD's Pumpkin Cake

2017-11-23 19:58:19

Yields 8

A plant-based dessert that is a really satisfying way to curb the craving for something 'sweet' while giving your body nutrition it needs without sacrificing any flavor at all. It's a family favorite!

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Cook Time

15 min

Total Time

25 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 3 cups almond flour
2. 1/2 almond butter or ghee
3. 1 can of organic pumpkin
4. 2/3 cup honey
5. 6 eggs
6. 1 teaspoon baking soda
7. 1 teaspoon salt
8. 1 teaspoon cinnamon
9. 1/2 teaspoon nutmeg
10. 1 teaspoon pumpkin spice
11. 1 cup chopped pecans
12. Pecan pieces, pumpkin and sunflower seeds for the top

Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl combine all of the ingredients (except the nuts and seeds) until smooth.
3. Pour the mixture into a glass oven-proof rectangular pan or a parchment-lined cookie sheet.
4. Top with pecans, pumpkin and sunflower seeds.
5. Bake for 15 minutes.
6. Remove and let cool before cutting to serve.

By Madiha Saeed, MD | Holistic Mom, MD

Yvonne Maffei https://myhalalkitchen.com/