This cake is super unique. It’s not your typical cakey texture which I thought made it even better. Rather, it’s almost creamy which gives it a super decadent feeling (which is hard to come by when you’re sugar, dairy, and gluten-free!) This cake dissapeared in less than a day which should tell you all you need to know. Just try it. You’ll thank me later.

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3/4 cup coconut flour

1/2 cup pumpkin puree

3/4 cups honey (or maple syrup!)

6 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 teaspoon baking soda

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Combine the honey, eggs and pumpkin puree. To this mixture, add all the spices and mix again. Finally, add the dry ingredients and mix to combine. Line a cake pan with parchment paper to ensure easy removal (I also think this would work really nicely as muffins!) Bake until cooked through at 350 which should be about an hour. Allow the cake to cool before slicing and serving.