cake - pumpkin walnut

By tinathorn

Ingredients

• Gluten free non-stick cooking spray
• 1 3/4 cups Wholesome Sweeteners Organic Sugar
• 1 heaping cup pure pumpkin puree (not pumpkin pie filling)
• 8 large eggs
• 3 1/4 cups gluten free almond flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon grated nutmeg
• 2 teaspoons pure vanilla extract
• 3/4 cup chopped walnuts
• 3 tablespoons light brown sugar

Preparation

Step 1

Preheat oven to 350 degrees. Line a 10 inch spring form pan with parchment paper and spray generously with cooking spray.

Place the organic sugar in the food processor and process for 30 seconds. Add the pumpkin, eggs, almond flour, cinnamon, salt, cloves, nutmeg and vanilla. Process until smooth. Pour into prepared pan and smooth the top.

Combine the walnuts and brown sugar in a small bowl and sprinkle on top of the cake batter. Bake 55 – 65 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan then remove.