Gluten-Free Pumpkin Spice Cake
Fills one 8″ x 8″ pan
1 cup pumpkin puree
1 cup almond butter
1/3 cup honey
4 teaspoons pumpkin pie spice*
2 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon baking soda
*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.
Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, or until the edges are golden brown and the center is firm.
Allow to cool completely in the pan, then cut and serve!