SCD Recipe: Pumpkin Cake

A note about this recipe – for the first time I used peanut flour. I did combination of two cups peanut flour and one cup almond. I found the flour at Trader Joe’s. The only ingredient is roasted peanuts. For people in the beginning stages of the diet, or still having symptoms, the peanut flour probably wouldn’t be a great idea.

The peanut flour was very different than almond flour. It was very fine, almost a little powdery like cocoa. When it gets wet it turns into peanut butter kind of. The texture of my cake was much more like one baked with regular flour. Not a light cake, but more like banana bread or a spice cake.

Pumpkin Cake

2 cups nut flour – sift once after measuring (should be about 3 cups after sifting)
1/2 tspn salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup honey
1/4 cup softened butter
3 eggs
1 tbsp vanilla
1 cup pureed pumpkin
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

In large bowl sift flour, stir in the rest of the dry ingredients. In a separate bowl mix the rest of the ingredients except for the walnuts. Mix the wet ingredients until well blended and smooth. Add to the dry ingredients and stir well. Fold in the walnuts.

Pour the batter into a 9 inch round pan or a 9×13 inch cake pan for a thinner cake. I used a little oil and some of the peanut flour to prepare the cake pan.

Bake for 35-40 minutes until a toothpick comes out clean.

Note: I adjusted this recipe on 12/26 after trying it again. I originally had 3 cups flour before sifting, but I thought it worked better using 2 cups of flour before sifting.

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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