Pumpkin Coconut Flour Tea Cake
Pumpkin Coconut Flour Tea Cake is a gluten free low carb tea time cake. #glutenfree #lowcarb #teatime
Servings: 8 people
Calories: 120kcal
Ingredients
- 4 tablespoons melted butter
- 1/2 cup canned pumpkin puree
- 6 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F.
- Spray 4 of the cavities in a 6 cavity mini loaf pan with non stick spray.
- in a large bowl, combine butter, pumpkin puree, eggs and vanilla.
- Beat well until well combined
- In a small bowl, combine coconut flour, baking powder, cinnamon and salt.
- Add to wet ingredients and mix until thoroughly combined.
- Divide batter into 4 cavities of a mini loaf pan.
- Put a little water in the empty cavities to ensure even baking.
- Bake for 40 minutes, until a tester inserted comes out clean.
- Let cool. Remove from pan and slice, to serve.
- Serve on its own with a cup of tea or with cranberry sauce.
Notes
For a sweet version, add 1/2 cup of sugar or 1 mashed banana.
Nutrition
Calories: 120kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 178mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2737IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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