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)
Cake
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
Method
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.
