Kalei Lynn says, “The cake turned out perfect! Get ready to bite into a small slice of heaven. Whisk the almond flour, pumpkin pie spice, salt, baking soda, xantham gum, and baking powder in a bowl until combined. https://www.primaverakitchen.com/paleo-chocolate-pumpkin-cake You’ll only need a few simple ingredients to make this tasty cake. In another bowl, beat together the eggs, pumpkin, maple syrup or honey, ghee (or other fat) and vanilla till well combined. If you don’t have cornstarch, you can also use arrowroot flour in this recipe. You’ll find working with almond flour is quite easy, and that the flour quickly soaks up all the ingredients to form a smooth batter. The only tip I have for you is that if at all possible, you should measure the almond flour by weight (8 oz) and not by volume, for the best, most accurate results. How to Make Gluten-Free Pasta With Two Ingredients! There’s nothing more comforting than a slice of pumpkin cake with a cup of coffee or cup of tea, to avoid the afternoon slumps. (The same is true for this wonderfully flavorful keto carrot cake, by the way, although I do frost that cake. line with parchment paper a 9×13 non-stick baking pan. You’ll have enough batter to make 12 cupcakes. In large mixing bowl, combine cream cheese, sweetener, and vanilla with electric mixer until … https://sugarfreesprinkles.com/how-to-bake-with-almond-flour Please see my disclosures. However, if you use a granulated sweetener instead of stevia, you might need to add a bit of water. In a medium bowl, lightly whisk the eggs. Cool completely. Published October 9, 2020 Good For You Gluten Free. In a separate bowl, whisk the sugar, egg, pumpkin puree, vanilla and almond milk until blended. Personally, I don’t bother with frosting because I like to have this keto pumpkin cake for breakfast, and frosting would firmly plant it in the “dessert” category. Bake at 350° F for 19-23 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Preheat the oven to 350 degrees. Pour the batter into the prepared pan. Pipe frosting on the cupcakes once they have fully cooled. Fill each about 3/4 of the way full. Almond flour has only a slightly nutty flavor, so it won’t taste overtly like almonds, and the flour offers so much moisture and texture to baked goods. Yield: 6 Biscuits Almond Flour Biscuits. Filed Under: Dessert Recipes Last updated on July 21, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Is this something that I look forward to eating more of the next day? Chocolate melts extremely quickly, even at room temperature, so if you don’t plan on serving these cupcakes right away, you will want to use almond bark or candy melts instead which will keep their shape. Bake for about 22 minutes or until golden brown. Fold half the dry ingredients into the wet ingredients. For me, it’s the perfect pumpkin treat at this time of year. You can make this recipe dairy free by using a dairy-free butter and a dairy-free milk alternative in the frosting. Whisk to combine. Add more or less powdered sugar or milk until the frosting is of desired consistency. Instructions Cake. Please note nutrition information calculated without frosting and cobweb chocolate garnish. Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean. The chocolate cobwebs dress up the pumpkin cupcakes, giving them a spooky-yet-elegant vibe. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Please read the disclaimers in our. Vanilla extract. Then I whisked the wet ingredients together in another bowl. Line a bread pan with parchment paper or grease the pan with butter or … I’m making to take to Thanksgiving!! This recipe has been trending on my blog for a long while, and it’s mighty tasty if I say so myself! These fluffy pancakes are full of pumpkin and pumpkin spice, but feel free to add your favorite mix-ins like coconut, chocolate chips, or even blueberries! Step #5: Bake the cupcakes in a 350º F oven for 18-23 minutes until a toothpick inserted into the center comes out clean. See more ideas about recipes, almond flour recipes, food. I simply mix everything by hand in a medium bowl, in the order listed. Here is what they look like right out of the oven. almond flour, almond flour cupcakes, almond flour muffins, gluten-free pumpkin bread, pumpkin cupcakes, Bob’s Red Mill superfine ground almond flour, I like avocado oil or canola oil because they flavor is neutral. In a liquid measuring cup, add the almond flour, pumpkin spice blend, baking soda, and salt. Whisk together the eggs, molasses, pumpkin purée, and oil. These almond flour cupcakes melt in your mouth and are loaded with seasonal fall flavors. You can also use dairy-free chocolate to make the cobwebs pictured below. Egg-Free: I have not tested this recipe with egg substitutes. For example, while we love extra dark chocolate (Lindt 90% is our favorite), the kids find it too bitter. Add almond flour, pumpkin spice, salt, and baking soda. Homemade pumpkin cake requires basic ingredients. Do my kids like this recipe? Transfer to a greased 9-inch pie plate. Copyright © 2020. Mix until well combined. Add the wet ingredients to the dry ingredients and mix until just combined, then spoon the cupcake batter into the prepared muffin tin. Set aside. Smooth the top out. Start checking your cupcakes at 18 minutes, Insert a toothpick into the center, if it comes out clean, the cupcakes are done. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. While I highly recommend using this exact flour for your recipe, if you’re using a different almond flour, make sure it’s blanched and ground to a fine meal, both which make it ideal for baking. I find that they are more satiating than baked goods. Doubling the recipe has the added advantage of using up an entire can of pumpkin, instead of just 1 cup. Bake for about 30 minutes at 350°F. Pumpkin pie spice: Make sure it’s fresh! Add the coconut oil, then add the remaining dry ingredients and fold to combine. If you love this gluten-free pumpkin cupcake recipe, be sure to check out these other fun recipes: Spooky Gluten-Free Brownies: These double chocolate brownies are perfect, and they can be decorated for Halloween, too. One by one, gradually whisk in the honey, vanilla, almond … Pour batter into your prepared 8"X8" pan. Well, the kiddos loved this cake and asked that I include it in their lunch boxes tomorrow. Free of frosting and made with just a few simple ingredients, it’s also surprisingly satiating. It should be creamy and hold together well, but not too runny. https://www.erinliveswhole.com/healthy-pumpkin-coffee-cake-recipe By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Filed Under: Almond Flour Recipes, Dessert 2 Comments, Jenny Levine Finke, Certified Nutrition Coach says. Transfer the batter to the prepared pan. Take my word for it, you don’t have to be a pumpkin pie-hater to love this pumpkin cake. Try 2 tablespoons. I use blanched finely ground flour in this recipe and don’t recommend using a coarse almond meal. Bake … I think tapioca will too. Add the salt and vanilla, and continue to beat the mixture until all the ingredients are well combined. You can leave the top as is, dust with a little Swerve Confectioners, or top it with cream cheese frosting. With a standing mixer, beat the butter until smooth and creamy. Require no baking. Chocolate Cupcakes with Raspberry Buttercream: This is a no-fail chocolate cupcake recipe that is perfect any time of the year. I used a 1M (open star) tip to frost these pretty cupcakes. * Percent Daily Values are based on a 2000 calorie diet. In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and spices. These Almond Flour Pumpkin Cake Balls are Perfect Because They: Can Be made ahead. Check out this dense, flavor-packed, fall-flavored treat that’s made with better-for-you ingredients. Add the coconut oil, then add the remaining dry ingredients and fold to combine. We use sturdy all-purpose flour instead of cake flour in … Subscribe! You can make the frosting dairy free by using vegan butter instead of regular butter, and a dairy-free milk alternative. Stir the wet and dry mixtures together, then whisk until smooth. Place your pan on a baking sheet and bake for about 45 minutes, or just until a toothpick inserted in … 3/4 cup almond flour. All you need is one bowl and about 30 minutes to make these simple, sweet, autumnally spiced pumpkin … Since 1 can of pumpkin puree has about 1 3/4 cups of pumpkin (not two cups), I slightly reduce the amount of almond flour I use when doubling this recipe and use just 15 oz instead of 16 oz. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. In a separate bowl, beat eggs, vanilla, buttermilk, oil, and pumpkin together. Let harden completely in the refrigerator or freezer. Whisk together the cake mix, cornstarch, baking soda, and spice(s). Sweetener: I use stevia. https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread Aren’t they pretty?!? Pumpkin Almond Cake with Almond Butter Frosting (Makes one 9-inch, single-layer cake) For the cake: 1 1/2 cups all-purpose flour. I plan on having a big slice of this keto pumpkin cake tomorrow for breakfast, and I can’t wait! Today, however, the wait is over. I’ve got a mighty tasty almond flour recipe ready for you in this post. Want the new recipes in your inbox. Preheat oven to 350 degrees F. Butter a 9-inch pie plate. This recipe is sponsored by Bob’s Red Mill and contains affiliate links. Place the cobwebs on your cupcakes just before serving.*. Batter will be thick. You can buy Bob’s Red Mill almond flour online on at bobsredmill.com or on Amazon. https://www.foodfromportugal.com/recipes/pumpkin-almond-cake Before we talk about the delicious almond flour pumpkin cupcake recipe, I want to share a bit more about almond flour, and how it works in baked goods. This recipe could not be any easier to make, and utilizes healthier ingredients that you can feel good about splurging on! In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.` Beat in the eggs and then add the almond flour. I made a few adjustments to the old recipe, and I am very pleased with this keto pumpkin cake. I like this keto pumpkin cake so much, that I often double the recipe and make two of them. We love to feel like we’re in the kitchen with you. The cupcakes themselves are already dairy free. Once your cupcakes are cool, it’s time to commence frosting! You'll see I made chocolate cobwebs garnishes to help celebrate Halloween (optional). Remove from the oven and let cool for a few minutes in the pan, then remove the cupcakes to cool on a wire rack. An incredibly flavorful, moist and fluffy low carb pumpkin cake, made with almond flour and sweetened with stevia. Yes arrowroot works. Salt and baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Step #1: Whisk together the Bob’s Red Mill almond flour, cornstarch, baking powder, baking soda, spices and salt in a large bowl and set it aside. I also know so many of you love to bake with almond flour (and so do I), and I’m a bit overdue for adding a new almond flour recipe to the mix. But they don’t eat as low carb as my husband and I, and therefore their palate is different than ours. https://bestmugcakes.com/pumpkin-mug-cake-paleo-gluten-free Add the vanilla, the honey (or maple syrup), oil, vinegar and pumpkin … Here are the basic steps: Mix. (Another good one is this keto pound cake.). You may not reproduce or publish any content on Good For You Gluten Free without written consent. Fold half the dry ingredients into the wet ingredients. I have celiac disease and know the struggles you're going through first-hand. Bake the cake until center is fully baked and a toothpick inserted in it comes out clean, 30-35 minutes. Are easy to make and are dairy-free (make sure to use non-dairy chocolate chips). How to make Keto Pumpkin Cake. 5. The frosting adds sweetness and fun to these cupcakes. Line a muffin pan with 12 cupcake liners and set aside. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Further, almond flour adds nutrient-density to your baked goods. Place the melted chocolate in a piping bag and pipe cobweb designs on a piece of wax paper or parchment paper. The exact measurements are included in the recipe card below. They’re soft, chewy, dangerously delicious! Pumpkin Puree: You’ll also need pumpkin puree to make this recipe. Notes. What I love about Bob’s Red Mill almond flour is that it’s processed, packaged, and tested in a dedicated gluten-free facility. Baking Essentials: You’ll also need the following pantry staples to make this recipe: Cornstarch, baking powder, baking soda, salt, oil, light brown sugar, granulated sugar, eggs and vanilla extract. Preheat oven to 350°F. Almond flour: An excellent flour substitute that bakes exceptionally well. Decorate them with a tasty frosting and garnish them for the season. Stir the wet ingredients into the dry until evenly moistened. Preheat the oven to 350F. It is important to use the scoop and sweep method when measuring the almond flour or weigh at 225g. The pumpkin flavors are strong and the frosting is just the “icing on top” of this already delicious recipe. To make the frosting, add the softened butter into a bowl attached to your mixer, and beat the butter until smooth and creamy. In a medium sized bowl, combine the almond flour, baking powder, salt and spices together. Stir in the vanilla extract and pumpkin. https://www.foodfromportugal.com/recipes/pumpkin-almond-cake Then I whisked the wet ingredients together in another bowl. Melt the chocolate chips over a double boiler. Almonds contain vitamin E, protein, fiber, and healthy fats all while being low in carbohydrates and, of course, naturally gluten free. In a large mixing bowl, whisk together the almond flour, cornstarch, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. You would think it’s too thick, I almost added a little water to thin it out, but I’m glad I didn’t. Mix … Add the dry ingredients: almond flour, coconut flour, sweetener, baking powder, spices, and salt. Use pure pumpkin puree in this recipe. Pumpkin Cake Ingredients. Add the pumpkin puree, butter, stevia, vanilla and kosher … In a separate bowl, sift together the coconut flour, almond flour, pumpkin spice and baking soda. Bob’s Red Mill super fine ground almond flour, Chocolate Cupcakes with Raspberry Buttercream, Jenny Levine Finke, Certified Nutrition Coach. A cake made with the addition of almond flour that makes it even more delicious, fragrant and special. Add the almond flour, cinnamon, ginger, nutmeg, baking soda and salt to the bowl and mix well to combine until a thick, slightly wet feeling dough … Add water. Step #2: In a second bowl, combine the pumpkin puree, oil, brown sugar, granulated sugar, eggs and vanilla and mix until well combined. Mix in the raisins (or walnuts or cranberries). So there you have it – a low carb cake that passed the test of high-carb eaters. I typically publish a new recipe once or twice per week. Add 1-2 tablespoons of milk until you reach the desired consistency. Almond flour, a gluten-free alternative to all-purpose flour, is the main ingredient in these 20 tasty cookies. Here are a few commonly asked questions about substitutions and swaps: No Cornstarch: If you don’t have nor eat cornstarch, you can use arrowroot starch instead. Ingredients You Need to Make These Delicious Almond Flour Pumpkin Cake Balls. As for the monk fruit sweetener, it depends on your goals. Mix together the eggs, pumpkin purée, maple syrup, salt, vanilla extract and milk until smooth. In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and … Recipe. Start checking your cupcakes at 18 minutes and watch them closely as oven temperatures can vary. Spices: You’ll also need a few in-season spices, including ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Store in an airtight container in the refrigerator for up to 5 days. I have two major tests when making a recipe, especially a sweet one, to determine if it’s truly good. There is a difference. I’m honored to be a special guest over at Honeyville Grains, sharing my oh-so-moist and delicious 3. Whisk … Gluten Sensitivity vs. Celiac Disease: What Do You Have? I started off by mixing almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda and salt together in a bowl. I frosted these cupcakes using a 1M (open star) tip. Canned pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. The cake comes out wonderfully fluffy and moist, with a beautifully textured top. Nutrition info is approximate and may contain errors, so you should independently verify it. Apple Pie Almond Flour Muffins: Love baking with almond flour? You can spread this with butter and even toast it if you fancy. Scroll down to the recipe card for the detailed instructions. https://nutritiousminimalist.com/healthy-pumpkin-bread-recipe She graciously allowed me to post them here. 1 1/2 teaspoons baking powder. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. For example, if your recipe calls for 1 cup of wheat flour, use 3/4 cup of almond flour instead. You can probably use a granulated sweetener instead, possibly adding a bit of water to the batter. Transfer to the greased cake pan. Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. Read More…. 4. Now you know it’s good! Preheat your oven to 350°F/180°C. I actually use these same exact ingredients for my favorite pumpkin bars, too.. Flour: All-purpose flour serves as the base. Bake for 25 - 30 minutes or until the top starts to darken and the center is set (always start with the lowest time). As you can see when I cut into the cupcake, the inside cake is moist and soft, which is consistent for baked goods baked with almond flour. Do not use pumpkin pie mix because it already contains spices and sugar. Please note that you cannot swap almond flour as a 1:1 swap for wheat flour; however, as a general rule of thumb, you may be able to replace wheat flour with almond flour minus 25 percent. Add the salt and vanilla and beat until combined, then, add the powdered sugar, a half of cup at a time, until very smooth. Use a rubber spatula to transfer the batter to the greased pie plate. Set aside. Cool the cake in the pan on a cooling rack for 30 minutes before slicing and serving. Bake the cake for … In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Your best bet, however, is to work from a well-tested, tried-and-true almond flour recipe like the one I share below. Almond Flour — will be the flour of choice, also adding a nice cake(y) consistency.. Pumpkin Puree — of … The second test is the hardest one. Allow the cobwebs to harden completely in the refrigerator or freezer, and then place them on your cupcakes just before serving. Let cool before slicing. https://livesimply.me/almond-flour-pumpkin-cake-doughnuts-chocolate-glaze Recommended and linked products are not guaranteed to be gluten-free. Please verify that a recipe fits your needs before using it. I started off by mixing almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda and salt together in a bowl. These Almond Flour Pumpkin Cookies are so good that I have been making them almost every day! Easy Gluten-Free Bread Recipe Using 1:1 Gluten-Free Flour, Classic Gluten-Free Chocolate Chip Cookies, My Daily Apple Cider Vinegar Shot Challenge, How I Put Celiac Disease Into Remission and Healed My Body. I usually try to have eggs for breakfast. https://livesimply.me/ultimate-fall-baking-use-almond-flour-pumpkin-bread Place the melted chocolate in a piping bag and pipe cobweb designs on a piece of wax paper or parchment paper. I typically publish a new recipe once or twice per week. To make these fun chocolate cobweb garnishes, melt ½ cup semi-sweet chocolate chips over a double boiler or in your microwave in 30 second increments. https://www.fittoservegroup.com/keto-pumpkin-coconut-flour-coffee-cake Line a loaf cake tin about 23 cm/ … On rotation at the moment is pumpkin pancakes, pumpkin cheesecake, and this delicious pumpkin cake.. Pumpkin cake is one of my favorite fall staples. In a large bowl, whisk together the wet ingredients: eggs, melted butter, pumpkin puree, cream cheese, and vanilla extract. In a large bowl, lightly whisk the eggs. An incredibly flavorful, moist and fluffy keto pumpkin cake, made with almond flour, is quite appropriate to serve for breakfast! Information about living with celiac disease and gluten sensitivities, Last Updated October 7, 2020. Step #4: Spoon the cupcake batter into a prepared muffin tin lined with cupcake liners. Almond Flour: First and foremost, you’ll need to get Bob’s Red Mill super fine ground almond flour. We love our vegan pumpkin recipes. Add the flour mixture to the pumpkin mixture, whisking until just combined. Now add up to 2 tablespoons of water if necessary (especially if you used a granulated sweetener). This included maple syrup, honey, pumpkin … https://delish28.com/2020/07/06/pumpkin-cake-almond-flour-2 In a medium bowl, whisk together the vanilla, oil, pumpkin purée, and water or almond milk. These cookies are based on my Almond Flour Chocolate Chip Cookies but made with a seasonal twist. Want the new recipes in your inbox? Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth. Are you drooling yet? Vegan Pumpkin Cake. Mash the banana in a mixing bowl until creamy, then whisk in the egg and pureed pumpkin until well … Mix together the eggs, pumpkin purée, maple syrup, salt, vanilla extract and milk until smooth. Are perfect to pack for work or school. https://livesimply.me/almond-flour-pumpkin-cake-doughnuts-chocolate-glaze Fall is all about pumpkin, and I’m getting you (and me) in the fall spirit with today’s awesome new pumpkin recipe, which you can enjoy now and year-round. With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. Beat eggs, pumpkin puree and not sweetened pumpkin pie filling //www.fittoservegroup.com/keto-pumpkin-coconut-flour-coffee-cake nov 17 2017... Contains spices and sugar developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD CPT. Use sturdy all-purpose flour for up to 5 days made chocolate cobwebs up... And spice ( s ) 8 '' X8 '' pan is different than ours it... 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