Healthy Autumn Pumpkin Cake with Almond Flour (Gluten-Free)

Autumn is never complete without the aroma of pumpkin, cinnamon, ginger, and cloves spreading through the house. This beautiful cake brings all these warm flavors together in one moist dessert. To make it even healthier and completely gluten-free, we replaced the traditional flour with almond flour, which provides an incredible texture and rich flavor, perfectly complemented by a refreshing hint of orange.

Why is this recipe good for your health? At Organic.mk, we believe that seasonal food is the best for your body.

• Pumpkin is an excellent source of beta-carotene (vitamin A), which is crucial for eye health and a strong immune system.

• Almond flour is a great gluten-free alternative, rich in healthy fats, protein, and vitamin E.

• Flaxseed acts as a natural egg substitute in this recipe, while also being rich in dietary fiber and omega-3 fatty acids.

• Spices (cinnamon, ginger, cloves) have strong anti-inflammatory properties and help regulate blood sugar levels.

Ingredients

• 340 g pumpkin puree

• 220 g almond flour

• 200 g coconut sugar

• 120 ml  coconut oil

• 60 ml fresh orange juice

• 2 tbsp organic cocoa powder

• 1 tbsp ground flaxseed (mixed with 3 tbsp water - flax egg)

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 tsp ginger powder

• A pinch of ground cloves

• For topping: A little honey (or agave syrup for a vegan option) and chopped walnuts

Instructions

1. Prepare the batter: In a large bowl, mix the pumpkin puree with the spices, baking soda, oil, coconut sugar, orange juice, and the prepared flaxseed (which has rested for 5 minutes in water). Add the almond flour and baking powder, and mix well.

2. Two-tone effect: Divide the batter into two equal halves. Add the cocoa powder to one half and mix well.

3. Layering: In a baking pan (lined with parchment paper), alternate spoonfuls of the light and dark batter to create an interesting marbled pattern.

4. Baking: Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes (check with a toothpick for doneness).

5. Decoration: Once the cake is baked and slightly cooled, brush the top with honey (or agave) and sprinkle generously with chopped walnuts.