Sugar Free Pumpkin Cake with Cream Cheese Frosting Recipe
Cecille
Ingredients:
Pumpkin Cake 1/4 cup melted butter 2 cups pureed pumpkin 1 cup granulated Naturally Sweet Xylitol 1/2 teaspoon SweetLeaf SteviaClear Liquid 8 eggs 1 teaspoon vanilla 1 teaspoon sea salt 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup coconut flour 1 1/2 cup almond flour Creme Cheese Frosting 12 ounces cream cheese (softened) 1 stick butter 1 teaspoon vanilla 1/4 teaspoon SweetLeaf SteviaClear Liquid 1 cup Naturally Sweet Xylitol Icing Sugar (you can easily use a coffee grinder or food processor to powder your granulated Naturally Sweet Xylitol)
Methods:
1. Preheat the oven to 177C and grease a 9x13 pan with butter. 2. Beat together butter, pumpkin, Naturally Sweet Xylitol, SweetLeaf SteviaClear Liquid, eggs, and vanilla. In a separate bowl, mix together the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly. 3. Pour batter into your greased 9x13 pan and bake for 40-50 minutes. 4. While cake is baking, beat together the softened cream cheese and butter. Add the vanilla, SweetLeaf SteviaClear Liquid, and Naturally Sweet Xylitol and beat until creamy. 5. After the cake has cooled, frost with cream cheese frosting. If you don't devour all of it the day you make it, be sure to store in in the refrigerator. Notes If you're unable to eat dairy, substitute melted coconut oil in place of the butter in the cake and skip the frosting. The frosting is good, but it's still a very tasty cake without it
