Pumpkin Spice Tea Cake with Maple Candied Walnuts [Gluten & Dairy-Free]

Pumpkin Spice Tea Cake with Maple Candied Walnuts [Gluten & Dairy-Free]

This Pumpkin Tea Cake was created out of the desire to love-on some friends who often bring their own food to gatherings due to all ergies. It is always hard for me to see friends unable to join-in and enjoy what everyone else is having, missing out on the connection of sharing the same experience.

At our last couples group, I decided to bring a dessert everyone could enjoy. The challenge was to bring something with the flavor of the season—pumpkin—free of gluten, dairy, vanilla, ginger, or clove.

Ingredients

  • 1¾ cups almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 15 ounces pumpkin puree
  • 3 large eggs
  • ⅓ cup honey or coconut palm sugar -- add honey to wet ingredients, CPS to dry
  • 1 teaspoon vanilla extract
  • ½ cup pure maple syrup
  • ⅓ cup walnuts -- whole or broken into large pieces
  • ½ teaspoon pumpkin pie spice
  • butter (or coconut oil for dairy-free) -- to lightly grease pan
  • 9" spring form pan

Ingredients

  • 1¾ cups almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1¾ teaspoons cinnamon
  • ¾ teaspoon allspice
  • ½ teaspoon nutmeg
  • 15 ounces pumpkin puree
  • 3 large eggs
  • ⅓ cup honey or coconut palm sugar -- add honey to wet ingredients, CPS to dry
  • ½ teaspoon almond extract
  • ½ cup pure maple syrup
  • ⅓ cup walnuts, pecans, or pepitas
  • coconut oil -- to lightly grease pan
  • 9" spring form pan
Read the whole recipe on Savoring Today