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Ingredients
US|METRIC
10 SERVINGS
- 3/4 cup teff (Maskal, ™ ivory flour)
- 3/4 cup blanched almond flour
- 1 1/2 tsp. baking powder (such as Rumford, at high altitude use half)
- 1/2 tsp. baking soda (at high altitude use half)
- 1 Tbsp. pumpkin pie spice
- 3/4 tsp. fine sea salt (I like salt in baking and it really is an important element in potentializing flavors)
- 1 cup sweetener (Stir)
- 1/3 cup sugar (2.0 or cane sugar)
- 1 cup extra-virgin olive oil
- 1 cup pumpkin purée (canned, or homemade squash purée, kabocha or butternut squash: see notes below)
- 3 eggs
- 1 Orange
- 3/4 cup chocolate (70%, finely chopped or toasted and chopped pecans or walnuts, optional)
- coconut milk (Powdered, to sprinkle over the cake)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium550mg23% |
| Potassium180mg5% |
| Protein6g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber3g12% |
| Sugars36g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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