Pumpkin Almond Cake

Pumpkin Almond Cake.

Pumpkin Almond Cake


For 1 Batch(es)

For the Cake:

  • 1/2 cup + 1 tablespoon olive oil
  • 1 cup light brown sugar
  • 2 packets Vanillina Powder or 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 1 tablespoon pumpkin pie spice
  • zest of 1 orange
  • 15 ounces canned pumpkin purée
  • 3 large eggs
  • 3/4 cup almond flour
  • 3/4 cup 00 or all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • sliced almonds and confectioners sugar for decorating


  1. Preheat your oven to 350F. Spray a 9 inch spring form pan with baking spray.
  2. In a mixing bowl combine the oil, sugar and vanilla. Using an electric mixer beat until fluffy, about 5 minutes. Add in the almond extract, zest and pumpkin pie spice. mix until combined.
  3. Add in the Pumpkin  and beat until fully incorporated.
  4. Beat in the eggs one at a time making sure each one is fully incorporated after each addition.
  5. Add in the almond flour and beat until absorbed.
  6. Add in the remaining dry ingredients and beat until just absorbed. Do not over mix.
  7. Pour the batter into the prepared pan and top with the sliced almonds. Bake for 45-50 minutes.
  8. Cool and dust with confectioners sugar as desired. Cool completely and refrigerator before serving.
  9. Tip* This cake works best when made the night before and is served from the refrigerator.



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