½cupPaleo baking flour *King Arthur brand recommended
6large eggs
¼cupcoconut oilmelted and cooled
½cupreal maple syrup
½cuppure pumpkin puree
½teaspoonsea salt
¼teaspoonbaking soda
1tablespoonvanilla
1teaspooncinnamon
1tablespoonpumpkin pie spice
*optional: ½ cup finely chopped pecans or walnuts
For the Glaze:
1tablespoonreal maple syrup
1tablespoonmelted butteror coconut oil
Instructions
Preheat oven to 350 degrees F.
In a large bowl, combine flour, salt, baking soda, cinnamon, and pumpkin spice. In a separate bowl, mix the eggs, oil, maple syrup, pumpkin puree, and vanilla.
Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Constantly whisk while pouring. Stir in nuts, if adding.
Once the batter is blended well, pour into a greased 8x8 baking dish. Bake for 25-30 minutes or until toothpick comes out clean and middle is set.
Remove pan from oven and pour glaze over cake while cake is still hot.
Notes
*After serving, store this Paleo grain-free spice cake in the refrigerator.