El mejor pastel saludable de calabaza (icon harina de almendras!)

Ingredientes

• 2 cups super fine blanched almond flour
• 1/2 cup oat flour
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup canned pumpkin puree
• 2/3 cup pure maple syrup
• 3 large eggs
• 2 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 1 batch healthy cream cheese frosting or healthy cinnamon cream cheese frosting, for topping

Preparación

1. 1

   Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.

2. 2

   Place almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and kosher salt in a medium or large mixing bowl. Whisk until combined.

3. 3

   Add pumpkin, maple syrup, eggs, olive oil, and vanilla. Whisk again until smooth. Pour batter into lined baking dish, smoothing the top with a rubber spatula.

4. 4

   Bake for about 35 minutes, or until a toothpick comes out clean. Once done, cool on a wire rack.

5. 5

   While the cake bakes, make cream cheese frosting.

6. 6

   Let cake cool then top with frosting (I refrigerate it to speed up the process). Slice into 12-16 pieces and devour! Store cake, unfrosted or frosted, covered in the refrigerator for up to 5 days. (Frosted cake can be at room temperature for 2 hours then must be refrigerated.)