Gluten-Free Pumpkin Walnut Cake
Author: Simply Gluten-Free
Recipe type: Dessert
Cuisine: American
Cook time:
Total time:
Serves: 8-10
- 1 ¾ cups sugar
- 1 heaping cup pure pumpkin puree (not pumpkin pie filling)
- 8 large eggs
- 3 ¼ cups finely ground, blanched almond flour
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- 2 teaspoons pure vanilla extract
- ¾ cup chopped walnuts
- 3 tablespoons light brown sugar
- Preheat oven to 350 degrees F.
- Line a 10-inch springform pan with parchment paper, and spray generously with gluten-free, nonstick cooking spray.
- Place sugar in the food processor and process for 30 seconds.
- Add pumpkin, eggs, almond flour, cinnamon, salt, cloves, nutmeg and vanilla.
- Process until smooth.
- Pour into prepared pan, and smooth the top.
- Combine walnuts and brown sugar in a small bowl, and sprinkle on top of cake batter.
- Bake 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan, then remove the outer ring of the pan.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/09/pumpkin-recipes-gluten-free-pumpkin-walnut-cake/
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