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Pumpkin Cake, Gluten-Free, Sugar-Free
Ingredients
- 450 grams cooked pumpkin purée
- 4 eggs
- a quarter cup oil
- a quarter cup "like sugar"
- 300 grams almond flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- half teaspoon salt
Preparation
Whip the eggs.Add the pumpkin purée and oil.
Add the "like sugar" and continue whipping until you get an airy mixture.
In a separate bowl, mix the almond flour, baking powder, cinnamon and salt.
Combine the dry ingredients with the wet ingredients.
Bake at 170 degrees for 50 minutes, until a toothpick inserted into the cake comes out dry.
Note: You can replace the sugar substitute, "like sugar", with a quarter cup of honey, but then of course the cake will not be suitable for diabetics.
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