Almond Pumpkin Spice Cake: A Grain-Free Fall Favourite from Snackalicious | MarshaSophia Gluten-Free Bakery

September means one thing in Calgary—pumpkin spice season is officially back!
At MarshaSophia Gluten-Free Bakery & More, we’re celebrating fall with the ultimate grain-free treat: our Almond Pumpkin Spice Cake. Straight from the pages of Snackalicious: Cookies, Cakes, Cupcakes & More by Marsha, this recipe brings comfort, warmth, and nourishment in every bite.

🎃 Why Pumpkin Spice is the Flavour of Fall

Pumpkin spice has become a Canadian fall favourite, and for good reason. The blend of cinnamon, nutmeg, and cloves captures the coziness of crisp mornings, colourful leaves, and gatherings with family and friends.

But at MarshaSophia, pumpkin spice isn’t just a seasonal trend—it’s an opportunity to bring together flavour + nutrition. By using real pumpkin purée, almond flour, and our signature topping of pumpkin seeds, this cake is packed with nutrients to fuel your body while delighting your tastebuds.

🌱 Almond Pumpkin Spice Cake Recipe

This grain-free, gluten-free, paleo, and vegetarian recipe is a fall essential you’ll want to bake on repeat.

Time: 35 minutes | Makes: 8-inch cake

Ingredients

• 2 cups (210 g) blanched almond flour

• 3 tbsp (24 g) coconut flour

• 1 ½ tsp pumpkin pie spice

• 1 tsp baking soda

• ¼ tsp salt

• ¾ cup (190 g) pumpkin purée

• ½ cup (120 g) honey

• 2 tbsp (26 g) coconut oil, melted

• 4 large eggs

• 2 tsp vanilla extract

• 1 tsp apple cider vinegar

• Optional topping: ¼ cup finely chopped pumpkin seeds

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch cake pan.

2. In a bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.

3. In another bowl, beat pumpkin purée, honey, and coconut oil until smooth.

4. Add eggs and vanilla, mixing until combined.

5. Blend in dry mixture until batter is thick and smooth. Stir in apple cider vinegar.

6. Pour into prepared pan, sprinkle with pumpkin seeds, and bake for 35–40 minutes.

7. Cool before slicing.

🧠 Why You’ll Love This Fall Cake

This isn’t just a seasonal indulgence—it’s functional food:

• Almond Flour: Protein-rich, naturally grain-free, and full of vitamin E.

• Pumpkin Purée: Loaded with beta-carotene and fibre for gut and immune health.

• Pumpkin Seeds (optional topping): Our bakery staple, rich in magnesium, zinc, and antioxidants—perfect for brain health and calm energy (Harvard Health).

• Honey & Coconut Oil: Natural sweeteners and fats that keep the cake moist and satisfying.

📖 From the Pages of Snackalicious

This recipe is featured in Snackalicious (Cookbook) by Marsha, available now at MarshaSophia. The cookbook is filled with cookies, cakes, cupcakes, and more—all gluten-free and thoughtfully created to nourish your body while celebrating JOY.

Pick up your copy in-store, and bring the flavour of fall to your own kitchen.

🍁 Celebrate Fall at MarshaSophia

September is the season of pumpkin spice, and we’re embracing it fully at MarshaSophia Gluten-Free Bakery & More. Stop by to:

✔️ Grab a slice of pumpkin spice goodness
✔️ Explore our seasonal specials
✔️ Get your hands on the Snackalicious cookbook

📍 MarshaSophia Gluten-Free Bakery & More
1081 2 Ave NW, Kensington, Calgary, AB
📞 403-910-0777
🌐 www.marshasophia.ca
📲 Instagram: @marshasophia.ca