Pumpkin Apple Flour Cake

Cake is so good because uses the sweetness of apples flour. It's so light and moist. You got to try it! Omg.

3 eggs
100g cup coconut sugar
120g almond milk
150g pumpkin puree
30g tapioca
120g apple flour
50g almond flour
1tsp baking powder
1/2tsp baking soda
1 tsp cinnamon
1/2 tsp each of ground nutmeg, clove, ginger
1/4 tsp salt

I used a 8x8 baking dish lined with parchment paper.

In a large bowl add all the dry ingredients and whisk until everything is fully incorporated. In a medium bowl add all the wet ingredients and give that a good whisk. Add wet ingredients to the dry and whisk really well until everything is incorporated. Pour into baking dish, spread evenly and dollop pumpkin custard on top. With a knife lightly swirl custard and bake for 25 minutes in a 350f over

Pumpkin custard topping:

1 egg
60g pumpkin puree
2 tbsp of almond milk
85g maple syrup
1/8 tsp of ground cinnamon, clove, nutmeg, ginger

Place a bowl over a saucepan with a 1in of water and let water come to a simmer. Whisk together all ingredients until thickened..10-12 minutes. Cool until ready to use

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