Gluten & Dairy Free Pumpkin Cake

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit and grease/line a 8-9” round baking pan. 

2. 2

   In a large mixing bowl, whisk together the eggs, pumpkin, maple syrup, coconut sugar, EVOO, and vanilla until completely combined. 

3. 3

   In a separate bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and pumpkin pie spice until combined. 

4. 4

   Fold the dry ingredients into the wet ingredients until just combined.

5. 5

   Pour into the prepared baking pan and spread evenly. 

6. 6

   Bake for 30-40 minutes or until a toothpick is inserted and comes out clean or with a few moist crumbs. 

7. 7

   Let the cake cool completely.

8. 8

   To make the caramel, combine all of the ingredients in a small saucepan over medium-low heat. Bring to a simmer, stirring frequently for about 1 minute as the mixture begins to bubble and everything has emulsified. Remove from the heat and stir in a pinch of flaky salt. Let cool completely.

9. 9

   Top the cake with dairy-free whipped cream. Slice and drizzle with a little bit of the caramel sauce and enjoy!