I've been getting great feedback from my athletes (shout out to Jackie) that they want a pumpkin recipe! Ideally, I want to re-create pumpkin pie (still perfecting texture on that one), but in the meantime, I didn't want to leave any pumpkin fans without their fix. This cake has almost brownie-like texture and has full Steve (ie - non paleo) approval.Ingredients:
1/4 cup canola oil (I used grapeseed - which is why my batch came out a little flatter)
1 cup almond meal
1/3 cup non-dairy cocoa powder (or cacoa powder)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tbsp truvia (stevia)
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees and grease a cake pan. I used coconut oil because I'm obsessed, but you can use a cooking spray or whatever you prefer.
2. Whisk the almond meal, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt until it's evenly mixed.
3. Mix the rest of the ingredients in another larger bowl. Once all the wet ingredients are completely mixed, add the dry ingredients bit by bit, stirring in evenly to achieve an even consistency.
4. Pour your batter into your baking pan, level it out with a spatula and toss that bad boy in the oven for about 40 minutes. You should see the cake start to separate from the sides of the pan when it's done. If you don't trust your judgment on that, you can always use the toothpick trick (stick a tooth pick in the center, if it comes out clean then your cake is baked).
5. Remove your tasty cake from the oven and let it cool. Then cut and serve :)
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