Have Your Pumpkin Cake and Eat it Too!

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Want a quick and delicious treat? Here it is, Pumpkin Cake:


1 cup pumpkin puree (either from scratch or you can cheat with a can of Libby’s Pumpkin Pie Filling)

1 cup whole milk (come on, you only live once!)

6 tbsp. almond oil or additional pumpkin

5 tsp. apple cider vinegar

4 tsp pure vanilla extract

1 cup spelt, white, or oat flour

1 cup swerve

4 tsp cinnamon

1 1/2 tsp pumpkin pie spice, or sub additional cinnamon

1 tsp each: baking soda, salt, and baking powder

optional 3/4  cup chocolate chips or carob chips


Preheat the over to 375 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined cake pan. Bake 35 – 45 minutes on the center rack. Let cool. The cake tastes even better the next day, and goes really well with a cappuccino.