Pumpkin Spice Almond Cake - Gluten Free
Is there really anything better than pumpkins in the fall? Sure, the pumpkin spice flavored everything consumes our grocery stores and local coffee shops each fall, and each year we succumb to that temptation of trying that “new” pumpkin flavored item or fall victim to our old habits and stock up on every single pumpkin spice creamer that Coffee Mate has distributed to your local grocery store?
Who are we kidding??? We wait for this pumpkin flavored frenzy every year like a dog waiting for its owner to throw the ball! In honor of this miraculous flavor, which some say should be recognized as a national holiday, and by some I mean me, I’ve teamed up with Sugar Plum Chocolates to develop a sophisticated fall flavored treat that can be shared among friends at a dinner party or enjoyed by yourself with a glass of red wine.
Introducing the Pumpkin Spice Almond Cake made with Sugar Plum Chocolate’s signature Pumpkin Spice Almonds.
Pumpkin Spice Almond Cake (Gluten Free)
2.5 cup almond flour
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup brown sugar
3 tablespoons honey
Sugar Plum Pumpkin Spice Almonds (for garnish)
Frosting: add tablespoons of water to 1/4 cup of icing sugar until it resembles a thick, spreadable paste. Gently spread over the top of the cake. If it is drying too quickly, you can heat up the spatula or knife you are using by placing it under hot running water and then drying off.
1. Combine vanilla extract, honey, brown sugar, salt, and all of the eggs with whisk.
2. Using a spatula, add the almond flour and spices and fold until completely mixed. You don't need to worry about over mixing because there is no gluten in this cake!
3. Bake in 9" pan on 350 degrees for 15m or until a fork stabbed into the middle of the cake comes out clean. Top with frosting, toasted pepitas, Sugar Plum’s Pumpkin Spice almonds, and candied ginger!