This Pumpkin Spice Cake is one of my favorite fall recipes! You would never know it's gluten-free and dairy-free based on its melt in your mouth texture, and rich, butteryflavor. Plus it's made with wholesome ingredients like pumpkin puree, almond flour, and coconut sugar! And best of all - it takes less than an hour to make from start to finish!
Start by adding almond flour, salt, baking soda, pumpkin spice blend, and cinnamon. Mix with a whisk or fork until fully combined.
In a separate bowl add all eggs, coconut sugar, pumpkin puree, coconut oil, and vanilla extract. Blend together using a hand mixer or whisk.
Next, pour the dry mixture into the wet mixture, and blend until fully combined. Set aside while you prepare the baking dish.
Use a non-stick cooking spray or coconut oil to grease the glass baking dish. (I used a 4x8 pan.)
Hemp Topping
For the topping, add hemp hearts, cinnamon, and coconut sugar into a small bowl. Use a spoon to mix until it's fully combined.
Pour the cake mixture into the baking dish, and use a spatula or the back of a spoon to smooth it out. Then, add a light even coat of the hemp mixture on top.
Baking
Bake the cake at 325 degrees for about 25 minutes. Check with a toothpick or fork - if it comes out clean you'll know it's ready!
Remove from the oven, and let cool for at least 30 minutes before slicing.