Spice Cake

This cake is full of healthy whole-food ingredients but tastes decadent. Serve with coconut yogurt for breakfast or with custard for a holiday treat. Gluten, dairy, grain and white sugar free!

Ingredients

¾ cup almond flour

1 tsp baking soda

1 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp ground cloves

 

2 eggs

1/3 cup pumpkin puree

4 Tbsp melted coconut oil

1 Tbsp blackstrap molasses

1 Tbsp maple syrup

 

½ cup Medjool dates (approx. 6 dates)

½ cup grated carrot

1/3 cup coconut flakes

¼ cup walnuts or pecans, roughly chopped (optional)

Method

Mix dry ingredients in a bowl. In a food processor or strong blender pulse dates and coconut flakes until a rough meal is formed. Add to dry ingredients. Add in grated carrots and nuts, if using. In a separate bowl mix eggs, pumpkin puree, coconut oil, molasses and maple syrup. Add wet ingredients to dry and stir to combine. Scoop batter into a greased loaf pan or muffin tins. Bake at 350F until firm to touch (40-45 min for loaf, 20-25 min for muffins). Makes 1 loaf or 10 muffins.


Kate McMurray Certified Holistic Nutritionist

www.katemcmurraynutrition.com