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Pumpkin Spice Cake: Special Fall Guest Post!

By Kelly · 7 Comments

I’m honored to be a special guest over at Honeyville Grains, sharing my oh-so-moist and delicious Pumpkin Spice Cake recipe. This delightful treat really captures the fabulous flavors of fall, and it always gets rave reviews from kids and adults alike.

Made with Honeyville blanched almond flour, this cake is so moist and light that it’s hard not to say, “Mmm” with every bite. The truth is, I’ve been a huge fan of Honeyville Grains blanched almond flour ever since they won my Test Kitchen Showdown. Since then, I’ve also come to appreciate many of their other fine products, especially their organic coconut flour – another delicious and nutritious grain-free baking option!

So, I invited you to pop over to Honeyville’s recipe blog – The Cookin’ Cousins – to check out my delicious and wholesome Pumpkin Spice Cake. It’s definitely the perfect treat for happy fall gatherings with family and friends!

Thank You for Your COMMENTS!

Hi, friends! I always am blessed by your sweet comments! If you would like to comment about this recipe, may I ask a favor – please pop on over to the recipe at Honeyville Grains and leave your comment there. Thanks so  much! I promise you’re going to LOVE this recipe!

Wishing you a joy-filled Fall season, Kelly

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3 Favorite Frostings!

Filed Under: Cakes/Cupcakes · Tagged: almond flour pumpkin cake

Comments

  1. Sarah Jordan says

    November 25, 2014 at 9:42 am

    We are eating this for dessert on Thanksgiving. Can’t wait!

    Reply
    • Kelly says

      November 25, 2014 at 10:45 am

      Hope you all enjoy it and have a wonderful Thanksgiving, Sarah! 🙂

      Reply
  2. naleśniki says

    December 1, 2015 at 2:43 pm

    This looks amazing! Can’t wait to try it. Pinning it now!

    Reply
    • Kelly says

      December 5, 2015 at 10:30 am

      Enjoy! Thanks for taking the time to leave a kind note! 🙂

      Reply
  3. Carolyn Leer says

    June 14, 2017 at 2:01 am

    This was delicious & moist. I didn’t have enough almond flour, had half & half with hazelnut meal & added dark choc chips & it is yummy.
    I cooked for 45 minutes & perfect.
    Thanks for the recipe!

    Reply
    • Kelly says

      June 15, 2017 at 1:06 am

      So glad you enjoyed it! That was a smart substitution to use hazelnut meal. In general, you can substitute most cashew flour and hazelnut flour for almond flour. I appreciate you taking the time to leave a kind note! 🙂 With blessings, Kelly

      Reply

Trackbacks

  1. Ultimate Pumpkin Recipe Round-up (with dietary needs chart) says:
    September 30, 2013 at 9:53 pm

    […] Pumpkin Spice Cake (photo used with permission from The Nourishing Home) […]

    Reply

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