Gluten-free pumpkin cake

I love how many things you can make out of pumpkin and well it is ideal for some healthy breakfast recipes such as a Gluten-free pumpkin cake!

This pumpkin cake is moist and tasteful, and it also has a crunchy texture by adding some nuts of which I chose would be some walnuts and pecans.

You can eat it warm or cold, both ways are delicious!

To make this pumpkin cake even more delicious I add some pumpkin pie spice. It gives the perfect touch!

Homemade pumpkin pie spice:

• 4 tsp ground cinnamon

• 2 tsp ground ginger

• 1 tsp ground cloves

• 1/2 tsp ground nutmeg

AUTHOR: CELINI JONKER

PREP TIME: 20 MIN COOK TIME: 40 MIN TOTAL TIME: 1 HOUR

CATEGORY: BREAKFAST

METHOD: BAKING

CUISINE: GLUTEN-FREE PUMPKIN CAKE

INGREDIENTS:

• 850gr pumpkin puree

• 1 ripe banana

• 3 eggs

• 3/4 cups agave syrup or honey

• 2 cups coconut flour

• 1/2 tsp salt

• 1 1/2 tsp baking soda

• 1 tsp baking powder

• 1 Tbs pumpkin pie spice

• Chopped walnuts and pecans

INSTRUCTIONS: 

1. Preheat oven to 180ºC and grease with butter a baking pan.

2. In a food processor blend the banana and the pumpkin puree together until completely smooth.

3. In a bowl mix it with the eggs and the agave syrup until completely combined.

4. In a separate bowl mix together the coconut flour, baking powder, baking soda, salt and the pumpkin pie spice. Then slowly add them to the wet ingredients and stir until completely mixed. Finally add some chopped walnuts and pecans to taste. 

5. Transfer the mixture into the greased pan and spread until even. Add some more walnuts and pecans on top.

6. Place the pumpkin cake into the oven and let it bake for 40 minutes or until the edges are golden.

7. Remove from the oven and allow to cool it a bit. Enjoy warm or place it in the fridge (it can be stored in the fridge for up to a week).