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Paleo Pumpkin Cake

Course Breakfast, Dessert
Keyword anti-inflammatory, breakfast, dessert, paleo, recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Author Becca Roses

Ingredients

  • 3 cups Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Pink Himalayan Sea Salt
  • ½ cup Coconut Oil (melted)
  • ¾ cup Pure Maple Syrup or Honey
  • 1 tbsp Vanilla Extract *For Paleo compliant we use homemade extract (Vanilla Bean + Grain Free Spirit, such as tequila)
  • 3 Eggs
  • 1½ cups Pumpkin Puree
  • ½ cup Paleo Chocolate Chips I use Lily's Dark Chocolate Chips, but if you can't tolerate stevia, you can omit or use your favorite brand
  • ½ cup Walnuts

Instructions

  • Preheat oven to 350 degrees
  • Prep your 9 x 9 baking dish with parchment paper on the bottom
  • In a mixing bowl, combine the following dry ingredients: (almond flour, baking powder, baking soda, salt, and pumpkin pie spice).
  • Meanwhile, in a separate bowl, beat together (using a hand mixer or a whisk) the following wet ingredients: (Eggs, Maple Syrup or Honey, Pumpkin Puree, Coconut Oil, Vanilla Extract).
  • Add the dry ingredient mixture to the wet and combine until mixed well.
  • Fold half of the walnuts and chocolate chips into the batter. Pour the batter into your prepared baking dish.
  • Top with the rest of the chocolate chips and walnuts. 
  • Bake for 35-40 minutes. Allow to cool completely before serving.