Processed with Snapseed.

It’s been 100 million degrees in Los Angeles lately, which made me want to use the oven (like any sane person, obviously). I had a sweet tooth and there was a can of pumpkin in the cupboard ready to expire. The logical thing to do? MAKE A CAKE!!!


3 flax eggs (3 tablespoons ground flax + 9 tablespoons almond milk or alt. milk of choice)
1 15oz can pumpkin puree
1.25 tsp coarse ground sea salt
1 Tbsp vanilla
1 c coconut oil (melted)
1 c coconut sugar
1/4 c + 2 Tbsp maple syrup
1 c gluten-free all purpose flour (recommended: Bob’s Red Mill)
1 c gluten-free whole rolled oats
1/2 c almond meal
1.5 tsp pumpkin spice
2 tsp cinnamon
2 Tbsp apple cider vinegar
1 tsp baking soda
2 tsp baking powder


Preheat oven to 350 degrees. Make flax eggs, set aside, and allow to sit until they become thick (roughly 5 minutes). Combine all ingredients in a large mixing bowl (adding baking soda + baking powder at the very end). Grease a bundt pan with non-stick cooking spray or coconut oil. Add mixture to bundt pan. Bake for 60 minutes or until a toothpick comes out clean.


-Almond meal can be replaced with 1/4 cup purpose flour (it may just make it a tiny bit more dense)
-Gluten-free flour can be replaced with regular all purpose flour
-I didn’t frost mine or top with anything but this cake could be drizzled with maple syrup and topped with crushed walnuts or pecans. It could also be frosted with a non-dairy frosting.