- 1/2 cup pumpkin puree (unsweetened canned pumpkin)
- 1/2 cup honey
- 2 eggs
- 1 cup almond flour (see note above)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
In a food processor or with a hand mixer, blend pumpkin, honey and eggs until fully combined.
Mix in almond flour and all spices until an even consistency.
Pour batter into a greased 8x8 baking dish.
Bake for 30-35 minutes, until cake is set and a toothpick comes out clean.
Let cool and cut into squares.
Eat warm or store in an airtight container.
For a printable recipe click here
Recipe adapted from Elana's Pantry