OMG there is so much that I can say about this cake.
- It's delicious, sooo delicious that my kids asked for seconds and couldn't get enough of it!
- It's super healthy, paleo, gf, dairy free and packed with protein!
- It's versatile, you could eat it for breakfast, a snack, a dessert or late night in bed with a cup of tea :).
- It has all the flavors of the season!
INGREDIENTS
- 3 large eggs
- 1 1/2 cups almond flour
- 1/2 cup Tapioca flour
- 1/4 cup honey
- 1/3 cup pumpkin puree
- 1tsp. vanilla extract
- 1/4 tsp. baking soda
- pinch of sea salt
- 2 tbs. coconut oil cold
- 2 1/2 tsp. pumpkin pie spice
- 1 cup dark chocolate chips
GLAZE
- 2tsp. almond butter
- 2tsp. maple syrup
- 1 1/2 tsp. honey
- 1 1/2 tsp coconut oil
- 1/8 tsp cinnamon
INSTRUCTIONS
Pre-heat oven to 350. Line a 9in round cake pan with parchment paper and spray with coconut oil spray.
In a large bowl mix together eggs, pumpkin puree, honey and vanilla extract. Then mix in almond flour, tapioca flour, baking soda, pumpkin pie spice and sea salt. Mix until combined. Break up cold coconut oil into small chunks and fold in along with chocolate chips. Pour cake batter into prepared pan and bake for 20-25 minutes or until toothpick comes out clean.
While cake cools prepare glaze. Mix all glaze ingredients together in a small bowl. When cake is almost cooled drizzle over the top. ENJOY!