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Falling in love with Fall - Week 3 - Pumpkin Spice Cake

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients (makes a 10inch/25cm diameter cake or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf)


3 large eggs

1 cup brown sugar

1 cup canola or olive oil

2 cups almond flour

1 cup whole wheat flour

3 teaspoons baking powder

1 tablespoon nutmeg, ground

2 teaspoons cinnamon, ground

1/2 cup honey

1/2 cup pumpkin puree (e.g. Libby's 100% pure pumpkin)

1 teaspoon vanilla extract

Topping (optional)

1 cup cream cheese

1/2 cup condensed milk

1 teaspoon nutmeg


1. Preheat the oven to 350degF/180degC

2. Place the eggs and sugar in a bowl and cream using a hand whisk or cake mixer at a high speed for 5 minutes

3. Continue whisking and slowly pour in the oil. Whisk for 3 more minutes

4. Mix the dry ingredients together – almond flour, whole wheat flour, baking powder, nutmeg and cinnamon

5. Reduce the cake mixer to a low speed and add the dry ingredients, then whisk for 1 minute

6. Add the honey, pumpkin puree and vanilla extract and whisk for 1 more minute

7. Grease a round 10inch/25cm diameter baking tin or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf pan with oil

8. Pour the cake mixture in the baking tin/loaf pan and bake for 30 - 35 minutes or until cake is cooked on the inside, use a cake tester or fork to check, it should come out clean

9. Remove from oven and allow to cool

10. Mix the cream cheese, condensed milk and nutmeg with a hand whisk, place in the refrigerator for 30 minutes

11. Remove from the fridge, mix with a spoon or spatula and pour over the cake.

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