Grain Free Marbled Cake

Kids just love to help make and eat this recipe and guests and family will gobble it up. It is perfect as an accompaniment to eggs in the morning, as a snack mid-day, packed up to take to work or as a light dessert after a meal, with or without my optional cinnamon-maple chocolate topping below.
Sometimes I add a little coconut butter or grass-fed ghee to top it off once I warm it up and I may add even more cinnamon! Any way you eat it is absolutely scrumptious, not to mention the health benefits of cinnamon!

Ingredients

· 1 ½ cups Honeyville almond flour plus 2 ½ tablespoons

· 1 ½ teaspoons baking powder

· 3 Grade A large eggs

· 8 ounces canned 100% pure pumpkin

· 2 teaspoon fresh lemon juice

· ½ teaspoon orange extract

· 1 tablespoon ground cinnamon (1-1/2 if more cinnamon is flavor desired)

· 2 tablespoons coconut oil or walnut oil

· 3 tablespoons organic honey

· 2 tablespoons Dutch cocoa powder

· Coconut oil for greasing baking loaf pan

Optional topping: Cinnamon and Maple Topping below

Instructions

Preheat oven to 350°F.
In one bowl, add the almond flour and baking powder and sift together.
Place the canned pumpkin, eggs, honey, coconut oil, lemon, orange extract and cinnamon in a bowl and puree with an electric mixer until smooth.
Add the wet ingredients to the dry.
Divide the mixture evenly between 2 bowls.
Stir the cocoa powder into the mixture in just one of the bowls.
Grease a standard glass loaf pan with coconut oil.
Place alternate tablespoonful’s of the chocolate and pumpkin batters into the glass dish.
Swirl gently with a toothpick or knife
Bake for 45-55 minutes - Use a knife to test readiness. It will come out clean in the middle of loaf.
Leave to cool in the pan before serving.
Enjoy!

OPTIONAL TOPPING #1: Add a little coconut butter or ghee mixed with cinnamon to top it off after I warming.

OPTIONAL TOPPING #2: Cinnamon and Maple Topping -add 2 Tbl cinnamon, a pinch of salt to 1/3 cup maple syrup. Warm it up and then drizzle on top of individual slices.