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

Store in the refrigerator for up to 5 days.

Can be frozen for up to a month; thaw in the fridge before serving.

Serve chilled for a refreshing dessert, or lightly baked for a more traditional cake texture.

Variations

Add ½ cup raisins or dried cranberries for a naturally sweet addition.

Mix in ½ cup shredded coconut for extra texture and flavor.

Replace almond flour with oat flour for a different nut-free version.

FAQ

Can I use canned pumpkin?
Yes, ensure it’s pure pumpkin puree, not pumpkin pie filling.

Is this cake suitable for vegans?
Yes, if you use maple syrup instead of honey.

How do I make it fluffier?
Whip the coconut cream separately and fold it into the batter for a lighter texture.