Tuesday, October 15, 2013

Grain-free Almond-Butter Pumpkin Cake


Ever since Hilary and her family went paleo, I (Jessica) have been really inspired to watch my grain intake as well. But I looooove baked goods, so when I came across a recipe from Practical Stewardship for Almond Butter Bread I had to try it right away.

I really loved her version, but as you may remember about me, I have a near-obsessive love of pumpkin. So you know I had to come up with my own version that was pumpkin-tastic! And I did.

 Here is my final version of this luscious Grain-free Almond Butter Pumpkin Cake:

grain-free, gluten-free, primal and healthy almond butter pumpkin cake recipe

YUM-O! (Did I really just say yum-o? Yikes.) I could not believe how moist, fluffy, and soft this cake turned out to be! I was pretty skeptical at first that mere almond butter would become...you know...bread. But boy did it ever! The pumpkin added only a lovely hint of pumpkin flavor, but a ton of moisture and texture. And the crunchy coconut topping added a sweet crunch that was the perfect compliment to the rich cake. Click below to see the recipe!




grain-free, gluten-free, primal and healthy almond butter pumpkin cake recipe

Grain-free Almond-Butter Pumpkin Cake

Ingredients:
1 cup almond butter (I used raw fresh ground almond butter from Winco!)
1/4 cup pumpkin puree
1/2 cup honey (or agave nectar)
2 Tbsp cinnamon
4 eggs
1/2 tsp baking soda
1 Tbsp vanilla
1/2 tsp salt
1/2 cup toasted coconut for topping.

1. Preheat oven to 350 degrees. Lightly grease a 9 inch round pan (or an 8x8 or 9x9) with cooking spray.

2. Combine your eggs, pumpkin, cinnamon, vanilla, salt and honey and whisk until combined. Add your almond butter and mix until completely incorporated.

3. Pour your batter into your prepared baking dish, then sprinkle your toasted coconut over the top.

4. Bake for 45 minutes, or until a toothpick poked into the center comes out clean. Let your cake cool for about 10-15 minutes and serve!

grain-free, gluten-free, primal and healthy almond butter pumpkin cake recipe

I hope you guys enjoy this recipe as much as I have! I'm really loving healthier, and sometimes grain-free baking!

~Jessica

10 comments:

  1. Fantastic looking cake!!
    I've never baked with almond butter, and I'd love to try :)

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  2. Capital Y U M!!! Thanks for linking up ~ featured on FB :)

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    Replies
    1. Thanks so much Heather! I hope you give it a try, I was pretty dang impressed with the results!

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  3. What a great spin on the recipe! Looks awesome! Sonja @ practical-stewardship

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    Replies
    1. Thank you for posting the original, Sonja! I was so excited by that recipe I had to try it right away, just like you did! I love your blog too by the way, so much good stuff to read, I got lost for over half an hour!

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  4. TOTALLY pinning!! I can eat this!! YAY! Thank you for sharing at Somday Crafts so I could find you. *hugs* ;)

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  5. two yums ( thumbs) up Thank you for sharing at the Thursday Favorite Things blog hop! ♥

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  6. Yum! I love this! It would be a great addition to a fall party! If you get a chance you can enter it into the Perfectly pumpkin contest
    http://piwiprincess.blogspot.com/2013/10/PerfectlyPumpkincontest2013.html

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  7. That looks great. I will be featuring this tonight at my Fall into Fall party that opens at 8pm EST. Please stop by and pick up an I've Been Featured button. Thanks. http://diybydesign.blogspot.com

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  8. Wow! I love this recipe, and even better yet, I have about 15 pumpkins waiting for Halloween to be over so they can be made into yummy recipes!

    I'd love for you to share this recipe with my readers at my Motivation Monday linky: http://alifeinbalance.net

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Thanks so much for your comments! We love hearing from you!

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