Gluten Free Pumpkin Walnut Cake Recipe
It’s fall and you know what that means, don’t you? It’s also pumpkin season! From now until the end of November pumpkin recipes, like this Gluten Free Pumpkin Walnut Cake recipe, will be popping up all over the place.
Every once in a while I get this idea that I am actually somebody else – someone who crochets or refinishes furniture or roasts pumpkins to make my own pumpkin puree. And then I remember who I really am.
If you ARE a person who does that sort of thing, then that’s great and I applaud you! If you are more like me, then trust me when I tell you that there is absolutely no shame in using canned pumpkin puree.
To kick off pumpkin season I decided to make a gluten free cake that is also grain and dairy free. It’s a lovely dessert for any fall dinner and makes a great alternative to coffee cake. (I can also say that left over slices are fab with coffee for breakfast!)
Recipe notes: This recipe is super simple to make in a food processor but if you don’t have one, no worries. Just toss your cake ingredients in a mixing bowl and whisk together. I always bake with Wholesome Sweeteners Organic Sugar, I love the mellower flavor it lends to baked goods. There are people who are very opinionated over which almond flour to use. I have used both of the leading brands: Bob’s Red Mill and Honeyville, with equal success. Just make sure you use gluten free almond flour. I use organic canned pumpkin puree but if you want to make your own, feel free!
- Gluten free non-stick cooking spray
- 1¾ cups Wholesome Sweeteners Organic Sugar
- 1 heaping cup pure pumpkin puree not pumpkin pie filling
- 8 large eggs
- 3¼ cups gluten free almond flour
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- 2 teaspoons pure vanilla extract
- ¾ cup chopped walnuts
- 3 tablespoons light brown sugar
Preheat oven to 350 degrees. Line a 10 inch spring form pan with parchment paper and spray generously with cooking spray.
Place the organic sugar in the food processor and process for 30 seconds. Add the pumpkin, eggs, almond flour, cinnamon, salt, cloves, nutmeg and vanilla. Process until smooth. Pour into prepared pan and smooth the top.
Combine the walnuts and brown sugar in a small bowl and sprinkle on top of the cake batter. Bake 55 – 65 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan then remove.
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