Pumpkin Cake

Ingredients

• 1 tablespoon unsalted butter, soft, for the pan
• 2 cups almond flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup unsweetened pumpkin puree 
• 4 tablespoons unsalted butter, melted and slightly cooled
• ½ cup maple syrup
• 3 large eggs
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Butter a 9 inch tin or pie dish with 1 tablespoon butter.
2. In a small bowl, whisk together the almond flour, salt, baking soda and spices.
3. In a medium bowl, whisk together the pumpkin puree, butter, maple syrup, eggs and vanilla.
4. Slowly add the dry ingredients into the liquid ingredients and whisk until well blended. Pour the batter into the prepared pan, smoothing out the top with a spatula.
5. Bake 30 minutes. Carefully tent the edges of the cake with strips of foil to prevent them from getting too dark, and continue to bake 20 more minutes, or until a toothpick inserted in the center comes out clean.