It’s that awesome time of year where everything is all about PUMPKIN! I absolutely love just about anything pumpkin! And since nutrition school has me experimenting with all types of diets, it’s been fun exploring healthy ways to have it. For the past few weeks I’ve been completely grain and gluten free—lots of similarities to the paleo diet, except for the fact I cannot give up my cheese (hello, opiate releaser!) and homemade organic/gmo-free detox miso soup (very healing, but paleo peeps aren’t too cray cray about soy). I used to be anti-soy too, until I did some pretty extensive research on it. But I’ll save the soy chatter for another day…let’s get back to my beloved pumpkin, shall we? This grain-free pumpkin pound cake came out SO GOOD. The best out of several attempts. And pretty please with pumpkin on top, if you have a good pumpkin recipe, I’d love to hear it! Sharing is caring, right?! 😛
“Almost” Paleo Pumpkin Pound Cake!
What You Need:
• 1/2c Coconut Flour, sifted
• 1/4c Almond Flour
• 2 TBSP Hemp Seeds
• 1/4 TSP Salt, I used Pink Himalayan
• 1/2 TSP Baking soda
• ½ can Organic pumpkin
• 1 TSP Pumpkin spice (I go a little heavy)
• 5 Whole Organic Eggs, 2 of the whites separated
• 1/4c Maple Syrup, grade b (you can sub an extra 1/4 c of golden monk fruit to cut the carbs from syrup)
• 1/4c Organic golden monkfruit (I used Lankanto)
• 1 TBSP Vanilla Extract
**You can sub monkfruit for the maple syrup if you’re trying to avoid extra carbs or sub honey for monkfruit if you’re trying to be strict paleo.
Other Optional Add-ons:
• Chopped walnuts
• 1 TSP Golden monkfruit or maple syrup
Mix these together and drizzle overtop before baking the cake.
What You Do:
Preheat oven at 350.
Get your 2 egg whites separated in a small bowl (set aside) and whisk in the 2 yolks with the other eggs in a larger bowl.
Add all the other ingredients, stirring a bit as you go.
Get your handheld mixer out and beat the egg whites until they’re fluffy. Then take the handheld and finishing blending your cake batter.
Now get a spatula and add the fluffy egg whites to your nice-and-creamy cake batter. Stir in until completely blended.
Line a bread pan with some parchment paper and spritz it with a little olive oil spray. Pour in your pound cake batter and smooth it out.
Bake for about 30-45 minutes. Because oven temp varies here, check it at 30 minutes. You can use a toothpick or skewer to poke the center to see if it’s still wet.
Let it cool for a bit in the bread pan (I let it go anywhere from 10 to 30 minutes) and then grab the sides of the parchment paper and pull it out of the pan. It’ll still be warm but it should slice up just fine if you’re ready to dig into it.
Before storing, let it cool completely. I love putting it in the fridge and eating it cold for breakfast with my greens supplement drink or a tasty snack on-the-go. My hubs loves it for his dessert after lunch.
However you eat it, enjoy! 🙂
What’s your favorite paleo or gluten free pumpkin recipe? I’d love to hear from you!