Mediterranean Almond Flour Pumpkin Cake

This Mediterranean Almond Flour Pumpkin Cake have a soft and moist texture. We prepare this wholesome cake with almond flour, pumpkin puree, eggs, olive oil, honey, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and chopped walnuts. This wholesome cake contains approximately 9g net carbs and 245 calories. We bake this wholesome cake in less than one hour. This Mediterranean Almond Flour Pumpkin Cake is perfect for breakfast, dessert, afternoon snacks, or holiday gatherings. We can refrigerate this wholesome cake for 5 days and freeze it for 3 months, so you can prepare it earlier. You can serve this wholesome cake with Greek Yogurt, Fresh Berries, Roasted Pears, Herbal Tea, or Black Coffee.

STATS:

• Course: Dessert, Snack, Breakfast
• Prep Time: 15 minutes
• Calories: 245 Kcal
• Diet: Mediterranean
• Cook Time: 40 minutes
• Cuisine: Mediterranean
• Servings: 10
• Total Time: 55 minutes
• Serving Size: 1 slice
• Cooking Method: Oven
• Difficulty: Easy

TOOLS:

• Cake pan
• Bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack
• Baking paper

INGREDIENTS:

• 2 cups almond flour
• 1 cup pumpkin puree
• 2 large eggs
• ⅓ cup olive oil
• ¼ cup honey
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1½ teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon sea salt
• 2 tablespoons walnuts
• 1 tablespoon pumpkin seeds
• 1 teaspoon orange zest
• ½ teaspoon baking soda

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ALMOND FLOUR:

• We use almond flour to give this pumpkin cake a moist texture, delicate crumb, and healthy fats. As a substitute, you can use hazelnut flour, cashew flour, or sunflower seed flour.

PUMPKIN PUREE:

• Pumpkin puree is used to add natural sweetness, moisture, and a rich pumpkin flavor to this cake. Alternatively, you can use sweet potato puree or butternut squash puree.

EGGS:

• Eggs help bind all the ingredients together and create a soft, fluffy texture in this cake. Instead, you may use flax eggs, chia eggs, or an egg replacer.

OLIVE OIL:

• Extra virgin olive oil provides healthy Mediterranean fats and keeps the cake moist. You can also use avocado oil or melted coconut oil.

HONEY:

• Honey naturally sweetens the cake while adding moisture and a delicate floral flavor. As an alternative, you can use maple syrup or date syrup.

MAPLE SYRUP:

• Maple syrup adds natural sweetness and a subtle caramel flavor to this cake. Instead, you may use honey or date syrup.

VANILLA EXTRACT:

• Vanilla extract enhances the overall sweetness and aroma of the cake. You can substitute it with almond extract or vanilla bean paste.

BAKING POWDER:

• Baking powder helps the cake rise evenly and creates a light texture. Alternatively, you may use homemade baking powder.

BAKING SODA:

• Baking soda contributes to a soft, tender crumb and improves the cake’s texture. You can replace it with additional baking powder if needed.

CINNAMON:

• Cinnamon gives this cake its warm, comforting autumn flavor. As a replacement, you can use pumpkin pie spice.

GINGER:

• Ground ginger adds gentle warmth and a slightly spicy flavor to the cake. Alternatively, you can use fresh grated ginger or allspice.

NUTMEG:

• Nutmeg provides a sweet, warm aroma that complements the pumpkin. Instead, you may use mace or additional cinnamon.

CLOVES:

• Ground cloves add depth and rich spice to the cake. You can substitute them with allspice.

SEA SALT:

• Sea salt balances the sweetness and enhances the overall flavor of the cake. Alternatively, you may use kosher salt or Himalayan salt.

WALNUTS:

• Walnuts add a crunchy texture and heart-healthy fats to this pumpkin cake. As a substitute, you can use pecans, almonds, or pistachios.

PUMPKIN SEEDS:

• Pumpkin seeds provide a crunchy topping and extra nutrients. Instead, you can use sunflower seeds or chopped almonds.

ORANGE ZEST:

• Orange zest adds a fresh citrus aroma that brightens the cake’s flavor. As an alternative, you can use lemon zest.

INSTRUCTIONS:

1. Warm the oven to 175° Celcius and coat a cake pan with baking paper.
2. Stir the salt, almond flour, cloves, baking powder, nutmeg, baking soda, ginger, and cinnamon in a dish.
3. Mix the orange zest, pumpkin puree, vanilla, eggs, maple syrup, olive oil, and honey in a different dish.
4. Include the wet and dry elements and whisk till blended.
5. Mix in 1/2 of the chopped walnuts and spread the batter in a pan.
6. Garnish the surface with the leftover pumpkin seeds and walnuts.
7. Bake for almost thirty-eight minutes.
8. Cool for almost ten minutes in a pan, then put them on a wire rack.
9. Make slices, and then serve them quickly.

TIPS:

• Cool the cake completely and then make slices.
• You could toast the walnuts for additional flavor.
• Include a small amount of cardamom to get a Mediterranean touch.

SERVING SUGGESTIONS:

BREAKFAST PAIRINGS:

• Greek Yogurt
• Fresh Berries
• Honey Drizzle
• Herbal Tea
• Orange Slices

HEALTHY DESSERT PAIRINGS:

• Vanilla Greek Yogurt
• Roasted Pears
• Fresh Figs
• Cinnamon Apples
• Mixed Berry Compote

BEVERAGE PAIRINGS:

• Black Coffee
• Cappuccino
• Green Tea
• Chamomile Tea
• Mint Tea

HOLIDAY & BRUNCH PAIRINGS:

• Fresh Fruit Salad
• Roasted Mixed Nuts
• Baked Apples
• Ricotta with Honey
• Cinnamon-Spiced Pears

STORAGE INFORMATION:

FRIDGE:

• Put this wholesome cake in a closed box and stock it for more than five days.

FREEZER:

• Cover the slices separately and store for nearly 75 to 90 days.

FAQs:

Does this wholesome cake contain any gluten?

• No, if you utilize all the non-gluten elements.

Will we prepare this wholesome cake into muffins?

• Yes, you can bake for almost twenty-five minutes.

Could we decrease the sweetener?

• Yes, you can use the honey in a small quantity if required.

NUTRITIONAL FACTS:

Calories: 245 Kcal

Sodium: 180 mg

Net Carbs: 9 g

Fiber: 4 g

Sugar: 8 g

Fat: 19 g

Protein: 8 g

Serving Size: 1 slice

Total Carbs: 13 g