Ingredients
For the cake:
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
For the whipped cinnamon frosting:
• ½ cup heavy cream or full-fat coconut cream (chilled overnight)
• 2 tbsp powdered sugar or erythritol
• ½ tsp vanilla extract
• ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan or line with parchment paper.
- In a large bowl, whisk together pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Pour batter into the pan and smooth the top.
- Bake 25–28 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
Make the frosting:
7. In a chilled bowl, beat cold heavy cream (or coconut cream) until soft peaks form.
8. Add powdered sugar, vanilla, and cinnamon. Beat until stiff peaks form—don’t overmix.
9. Spread or pipe the fluffy frosting over the cooled cake.
10. Optional: Sprinkle with cinnamon or crushed pecans for extra flair!
✨ Lighter than buttercream but just as dreamy—perfect for Thanksgiving or a Sunday treat!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 28 mins , Total Time : 50 mins (plus chilling for frosting) , Servings : 9 slices , Calories : 140 , Net Carbs: 12g , Fats: 9g , Protein: 3g