This cake gets a big smiling stamp of approval from all three boys, and I definitely agree. By far this is the most success I've had with grain free baking.
Recipe originally from detoxinista - thank you!
1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
1 teaspoon cinnamon
1/2 teaspoon ginger (I left this out because I didn't have any)
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 350F and grease an 8" x 8" pan generously with coconut oil.
Combine all the ingredients and mix well until a smooth batter forms. (This takes longer than you might think - I let my kitchenaid do the work for a few minutes.)
Pour batter into the pan and bake for 20-35 minutes (original recipe says 20-25, but mine took 35 before being firm in the center.)
Allow to cool completely in the pan, then cut and enjoy!