In a mixing bowl, combine the almond flour, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth and fully combined.
Transfer the mixture into a springform pan, spreading it evenly across the bottom and pressing down firmly with a rubber spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set.
Once firm, carefully remove the sides of the springform pan.
Top the cake with mixed berries and sprinkle with chopped almonds if desired.
Slice into neat pieces and serve chilled or at room temperature. Enjoy!
