Serves: 6 small cakes
  • 1 cup/ 115 gr almond flour (I love HEB brand the best)
  • ¼ cup coconut flour
  • ½  tsp sea salt
  • ½ tsp baking soda (at high altitude use ¼ teaspoon)
  • 1 tsp Ceylon cinnamon
  • ½ tsp pumpkin pie spice
  • ¾ cup pumpkin puree such as Libby's 
  • ¼ cup maple syrup
  • ⅛ cup coconut sugar 
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 2 teaspoons vanilla
  1. Preheat oven to 325 degrees F.
  2. Put a silicon mold (loaf pan or individual loaf pans) on a perforated tray. Spray with a gluten free spray such as coconut oil.
  3. Combine all wet ingredients in a bowl with a whisk.
  4. Combine all dry ingredients in another bowl.
  5. Mix the wet into the dry together until well incorporated with a whisk.
  6. Pour into greased silicon loaf pans and bake on the perforated tray for about 20 minutes or until a toothpick comes out dry.
  7. Remove from the oven, let cool and un mold. Store in a plastic container such as a recycled salad acrylic container. These keep for 2 days in perfect conditions.
Recipe by Vanessa Musi at