Fluffy Raw Pumpkin Cake – Wheat-Free & Dairy-Free Delight

Preheat & Prep
If baking lightly, preheat oven to 350°F (175°C) and grease a cake pan. For a raw version, line a springform pan with parchment paper.

Mix Dry Ingredients
In a bowl, combine almond flour, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients
In another bowl, mix pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.

Fold Together
Gently fold the dry ingredients into the wet mixture until fully combined. The batter should be smooth and thick.

Pour & Smooth
Transfer the batter into the prepared pan and smooth the top with a spatula.

Set or Bake

Raw Version: Refrigerate for 2–3 hours until firm.

Lightly Baked Version: Bake for 25–30 minutes until a toothpick inserted comes out clean. Let cool before serving.

Serve
Top with coconut cream, nuts, or pumpkin seeds if desired. Slice and enjoy!

Serving and Storage Tips