Ingredients
Wet ingredients:
- 1 cup pumpkin puree (fresh or canned)
- 1/4 cup ghee (smooth)
- 1/4 cup hazelnut butter
- 1/3 cup coconut sugar with vanilla
- 2 eggs
Dry ingredients:
- 1/4 cup coconut flour
- 1/4 cup hazelnut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch pink salt
- 1 tsp pumpkin spice
Servings: slices
Instructions
- Preheat the oven to 175°C/350°F.
- Add all the wet ingredients in a blender, starting with the eggs and ending with the sugar. Blend until all is well combined and smooth. It will take until 30 seconds. Alternatively you can whisk also with a hand mixer or wooden spoon. Then it will take a little longer.
- Now in a small bowl you can add all the dry ingredients and stir just with a wooden spoon or an egg whisk.
- Add the wet blender mixture into the dry flour mixture and whisk again until all is smooth
- Grease a Bundt cake pan and fill it with the batter evenly. Bake the cake for 35 to 45 minutes or until a toothpick comes out clean when you put it in the middle of the cake.
- Take the cake out of the oven and let it cool for 10 minutes before you take a plate and put it upside-down on the cake pan and turn it both over. Let the cake slide slowly out of the pan. Let it cool out well before you put any decoration like melted chocolate, icing sugar or cream.
- Enjoy with your girl-friends!
Recipe Notes
Try the cake with some butter cream I made for the pumpkin spice cake-bites. Cut the Bundt cake horizontally in 2 or 3 parts and put butter-cream between the layers. Make the butter-cream with hazelnut butter instead of the almond butter.
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