Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated erythritol (or preferred sweetener)
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil (or butter)
- Optional: chopped nuts or sugar-free chocolate chips for topping
Equipment Needed
- Mixing bowls
- Whisk
- Spatula
- 9×9 inch baking pan (or similar)
- Parchment paper (optional for easy removal)
- Oven
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 350°F (175°C) and prepare your baking pan by lining it with parchment paper or greasing it lightly. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. I love the earthy tones of the almond and coconut flour together, and the pumpkin pie spice will add warmth and depth to the cake! (See the next page below to continue steps…)