I was inspired to create this cake during last year’s Christmas holiday season and I modeled it after Starbucks’ Holiday Gingerbread Spice Loaf. I wanted a similar cake with a similar flavour and this is what I came up with. I’ve also used the batter to make miniature loaf cakes.
I find that usually almond flour and pumpkin don’t do well together in a batter, it becomes granular, but I fixed that problem by adding coconut milk – just enough to add some moisture and the cake came out of the oven perfectly. This cake is great served during the holidays or anytime of the year as it is, with a scoop of vanilla ice cream, or ripe sliced banana.
You may substitute the clove and allspice with 1/2 teaspoon ground nutmeg, if you wish.
Update: Check out this version made with cranberries. Pumpkin and cranberries, a match made in winter wonderland! I’ll be trying this sometime.
Pumpkin Gingerbread Spice Cake
Makes 1 9-inch round cake or 5 miniature loaf cakes
1/2 cup pumpkin puree
1/2 cup honey
1 cup almond flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. ground allspice
1/2 cup coconut milk
Approximately 1/2 cup currants (optional)
- Preheat oven to 350ºF and line a 9-inch cake pan or miniature loaf pans with parchment paper.
- Mix the eggs and pumpkin together. Blend in the honey and stir in the almond flour, baking soda, and spices. Add the coconut milk and currants (if using) to the batter. After adding coconut milk, the batter will be very similar in appearance and consistency to pumpkin pie filling.
- For the cake: pour batter into the cake pan and bake for 1/2 hour and 15 minutes, or until a knife comes out clean and the surface springs back. For the miniature loaves: bake for 45 minutes, or until a toothpick comes out clean and surface springs back. Cool and serve, enjoy!
See more photos here.