Chai Spiced Pumpkin Cake

by | Nov 6, 2015 | 0 comments

A delicious bread to whip up and the kids will love it too. Have it fresh or toasted. You can also make these into muffins.

Yields68 ServingsDifficultyBeginner
GF, DF, GrF, NF
 1/2 cup Cooked pumpkin puree
 1 banana, mashed
 1/4 cup Honey or pure maple syrup
 1-2 tbsp organic blackstrap molasses
 3 organic, free-range eggs, whisked
 3 tbsp coconut flour, sifted
 1/2 tsp Ground cloves
 1/2 tsp Baking soda
 1/2 tsp Baking powder
1

Preheat oven to 180 degrees and grease and line a loaf tin (I recommend using paper that has not been bleached).

2

Mix together all ingredients carefullt until well combined.

3

Pour batter into the tin and place in oven.

4

Bake for 45 Minutes (or until golden brown and cooked through). Let rest before slicing.

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Ingredients

GF, DF, GrF, NF
 1/2 cup Cooked pumpkin puree
 1 banana, mashed
 1/4 cup Honey or pure maple syrup
 1-2 tbsp organic blackstrap molasses
 3 organic, free-range eggs, whisked
 3 tbsp coconut flour, sifted
 1/2 tsp Ground cloves
 1/2 tsp Baking soda
 1/2 tsp Baking powder

Directions

1

Preheat oven to 180 degrees and grease and line a loaf tin (I recommend using paper that has not been bleached).

2

Mix together all ingredients carefullt until well combined.

3

Pour batter into the tin and place in oven.

4

Bake for 45 Minutes (or until golden brown and cooked through). Let rest before slicing.

Chai Spiced Pumpkin Cake
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