Fall season pumpkins! Years ago I thought I would not even prepared something with pumpkin, or at least I never thought of making a cake!
Yet now here it is, soft, sweet and moist at the right point, what about ... try it!
1/2 teaspoon baking soda
2 tablespoons of coconut oil
60g ground almonds
40 g of coconut flour
60 grams of pumpkin puree
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 to 2 tablespoons honey
1 handful of raisins
1/4 cup grated coconut for sprinkling
In a bowl put the egg, salt, vanilla extract, baking soda, the pumpkin puree, almond flour, coconut flour, honey, coconut oil and mix well.
Add to the mix the raisins and mix.
Then pour the mixture into a square baking pan cm. 15 × 15 lined with parchment paper and smooth.
Sprinkle with grated coconut flour and bake at 180 degrees for 35 minutes.
Allow to cool, cut and serve.