Gluten Free Pumpkin Cake
Ingredients
3 Eggs
3/4 cup Monkfruit Sweetener
1 tsp Vanilla Extract
1/3 cup Coconut Oil (melted)
14 ozs Pureed Pumpkin (can)
1 3/4 cups Gluten Free Flour (Bob's Red Mill recommended)
2 tsps Baking Powder
1 tsp Baking Soda
1 1/2 tbsps Pumpkin Pie Spice
1/8 tsp Fine Sea Salt (or Salt)
Directions
Preheat the oven to 350 degrees. Grease an 8x8 baking dish.
Using a handheld mixer, cream together the eggs, monkfruit, and vanilla extract. Once they are well mixed, add the melted oil and pumpkin puree. Combine well.
Next add the flour, 1/4 cup at a time, using a spatula to fold it in so no flour remains. Add in the baking powder, baking soda, pumpkin pie spice, and sea salt. Mix until well combined.
Pour mixture into in the greased baking dish and bake for 35-40 minutes, until a toothpick comes out of the middle clean. Let cool on the counter for 15 minutes. Place it in the fridge to let the coconut oil cool and hold the cake together. Don't worry, it is soft and moist still.
Store covered in the fridge. Enjoy!
Notes
Serving Size. I put 16 as the serving size, that is 16 small squares. They are not big!
Frosting. I do not eat it with frosting but you absolutely can add a paleo frosting of choice. I have seen some sprinkle a little organic powdered sugar over the top. If you are Paleo, keep it plain.
