Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking pan to prevent sticking.
Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, dairy-free milk, vanilla extract, and apple cider vinegar until well combined.
Dry Ingredients: In a separate bowl, combine the almond flour, arrowroot, cinnamon, pumpkin pie spice, baking soda, and baking powder.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Bake Time: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once the cake is done, remove it from the oven and let it cool in the pan for a while. Afterward, slice it into squares and serve. It's the perfect, guilt-free indulgence for a cozy fall day.
