Flourless Pumpkin Cake
User Reviews
4.8
Flourless Pumpkin Cake
Description
This Flourless Pumpkin Cake integrates pumpkin puree with almond flour, eggs, and a mixture of spices including ginger, cinnamon, cardamom, allspice, cloves, and nutmeg. The absence of traditional flour makes the cake naturally dense and moist while highlighting the nutty texture of the almond meal. The eggs and baking powder provide lift to the batter, resulting in a lightly risen cake.
Baked in a buttered tart pan at 350°F for approximately 45 minutes, the cake develops a firm but tender structure, with a moist interior marked by the rich pumpkin flavor and aromatic spices. The confectioner's sugar dusting adds a subtle sweetness without overwhelming the spices.
This cake works well as a dessert or snack during cooler months and can be served plain or with a light dusting of sugar for added visual appeal. It is particularly suitable for those avoiding gluten or looking for a pumpkin-flavored baked good with a unique texture.
Almond meal or almond flour can be used interchangeably, though almond flour yields a finer crumb. Making your own almond flour is an option but may affect texture. Careful not to overbake to maintain moistness is important, checking with a toothpick for doneness.
Ingredients
- 3 large egg
- 1 cup granulated sugar
- 12 ounces pumpkin puree canned
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg freshly grated
- 3 cups almond meal or almond flour
- confectioner's sugar for dusting
Instructions
- Preheat oven to 350F Lightly butter the bottom and sides of a 10 inch tart pan with removable bottom, or a springform pan.
- Whisk or beat together the eggs and sugar, then beat in the pumpkin, baking powder, and spices. I do this in my food processor, but you don't have to. Just make sure the eggs and sugar are well combined.
- Fold in the almond flour. Turn the batter into your pan, and smooth it out with an offset spatula so that the surface is completely flat and even.
- Place your pan on a baking sheet and bake for about 45 minutes, or just until a toothpick inserted in the center comes out clean (it will be moist, but no wet batter clinging to it.) Don't over bake this cake.
- Let cool on a rack and then remove from the pan. Dust with confectioner's sugar, or decorate with a lace pattern (see post for specific directions.)
Notes
- Almond flour offers a finer texture, but almond meal works as a coarser alternative with a slightly rougher crumb.
- Homemade almond flour is possible using a food processor but may yield a rougher texture.
- Do not overbake; a toothpick inserted should come out moist but without wet batter.
- For decoration, dust with confectioner's sugar or create a powdered sugar lace pattern as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 21mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 5366IU | 107% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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