Go Back

Pumpkin Pound Cake

This pumpkin pound cake recipe has lots of pumpkin goodness and maple syrup for the perfect fall-flavored dessert. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin pound cake, pumpkin pound cake recipe
Author: Amy

Equipment

  • 10" Bundt Pan

Ingredients

Dry Ingredients

  • 1 1/4 cup almond meal flour
  • 3/4 cup Tapioca flour
  • 1/3 cup + 1 tablespoon coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon pumpkin spice mix or 1 1/2 tsp. cinnamon 1/2 tsp. ginger, 1/4 tsp nutmeg, 1/4 tsp. cloves

Wet ingredients:

  • 4 large eggs room temperature, separated.
  • 1 cup unsalted butter melted and cooled
  • 1 1/2 cups pure maple syrup
  • 2 teaspoon pure vanilla extract
  • 1 cup pure pumpkin puree {not pumpkin pie mix}
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon ground ginger

Topping

  • Confectioners Sugar {optional}

Instructions

  • Preheat oven to 350°, set oven rack in middle position.
  • Spray a 10" Bundt pan with non-stick organic spray. {You can use a 13 x 9 baking pan}
  • In a large bowl add butter. Maple syrup, vanilla extract, pumpkin puree, 1/2 tsp. ground ginger, egg yolks and coconut oil. stir until combined.
  • In a second bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
  • Add dry ingredients into wet, slowly stirring until combined. Set aside
  • Add a pinch of salt to egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold egg whites into the batter.
  • Spoon batter into prepared pan, spreading it evenly with a rubber spatula.
  • Bake for 40-45 minutes or until cake tester comes out clean. {If using 13 x 9" pan, 30-35 minutes}
  • Set pan aside on rack to cool for 10 minutes.
  • Carefully run a knife around inside edges of pan, invert the cake onto a cooling wrack and gently remove from pan. Let cool completely before serving.
  • Dust top of cake when cool with confectioner’s sugar {optional}. Slice and serve.