PUMPKIN SPICE CAKE WITH CREAM CHEESE ICING

A client of mine shared this Pinterest pumpkin cake recipe with me, and I’m so glad she did!

It was very easy to convert to a keto friendly version, the satisfaction of pumpkin in a moist cake is a great option to have besides the classic pumpkin pie. I plan to serve this @ our family Thanksgiving dinner this year.

As with most of my desserts, I generally cut the recipes in 1/2 since it’s just my husband and I, here is a link to the original recipe if you’d like it for reference PUMPKIN CAKE

Preheat oven to 350

Grease loaf pan or something small like an 8x8 (also makes good cupcakes or layer cake)

In medium bowl combine

1 cup King Arthur keto wheat flour

1 tsp BAKING POWDER

1/2 tsp BAKING SODA

1/2 tsp SALT

1 tsp ground CINNAMON

1 tsp PUMPKIN PIE SPICE

In stand mixer, cream together for 2 minutes

1/2 cup COCONUT OIL

2 large EGGS

1/2 cup BROWN ALLULOSE (WHOLESOME YUM)

1/4 cup ALLULOSE (ANTHONY'S)

1/2 of a 15oz can PUMPKIN PUREE

1 tsp vanilla

slowly add the dry ingredients to the mixer, fully incorporate (batter will be thick)

Bake for 30-35 minutes (pull cake when toothpick just comes out clean)

(you may opt to cover with foil to keep from browning too dark)

Remove from oven, cool on rack completely

CREAM CHEESE FROSTING

In stand mixer, cream together

4 oz room temp cream cheese

1/2 stick room temp butter

beat for a minute or two until smooth, add

1.5 cups POWDERED ALLULOSE (WHOLESOME YUM)

1/2 tsp vanilla

pinch of salt

beat on medium high speed for 2-3 minutes

Frost cooled cake, refrigerate before cutting if possible for smoother cuts.

Keep cake refrigerated for up to 5 days