Sugar Free, Gluten Free Pumpkin Cake

Gluten Free Pumpkin Cake

gluten free pumpkin cake

     If you like spice cakes (carrot cake, pumpkin cake, ect) with cream cheese frosting, this is a delicious, guilt-free way to enjoy one! This is a sugar free, gluten free cake. It has a wonderful, moist texture and you would never know it was gluten free! If you are following Trim Healthy Mama, this is an S.
     Gluten Free Pumpkin Cake
     Ingredients: 
     1 1/4 cup mashed pumpkin
     3 eggs (I do not recommend using any kind of egg substitute, as the cake may not rise properly)
     1 tablespoon vanilla extract
     6 tablespoons unsalted butter (softened)
3/4 cup Gentle Sweet blend (xylitol, erythritol and stevia mix)–see how to make your own in my Baking on THM post

     6 TBSP coconut flour
     1 tsp pumpkin pie spice (or 1 tsp cinnamon, and 1/8 tsp allspice, ginger and nutmeg)
     1 tsp baking powder
     1/2 tsp baking soda
     1/2 teaspoon salt

Preheat the oven to 325 and line the bottom of a 9 inch round cake pan with parchment paper and spray with cooking spray or coat with butter. Cream together the softened butter and erythritol, stevia and vanilla extracts. Add in the pumpkin, followed by the eggs, one at a time.

     Mix together the coconut flour, baking powder, baking soda and salt and add to the pumpkin mixture. Make sure it is thoroughly mixed (no butter clumps!) and pour into the prepared cake pan. 
     Bake at 325 degrees for 35-40 minutes, or until the cake has slightly browned edges and a rounded, slightly browned top and an inserted toothpick comes out clean. 
     Remove from the oven and allow it to sit in the pan about 10 minutes, then removed to a cooling rack. For best flavor, allow the cake to sit over night.
     And what is a spice cake without cream cheese frosting? So, here is a sugar free cream cheese frosting recipe.

Cream Cheese Frosting

     1 (8 oz) light cream cheese, softened
     1/2 stick (4 TBSP) unsalted butter, softened
     1/4 cup Gentle Sweet Blend
     1 tsp vanilla extract 

     Blend together cream cheese, sweet blend, and vanilla until fluffy. Then beat in the butter just until mixed. That’s it. Frost the cake! Even my skeptical hubby liked this cake, and it’s even better the next day. 😉

Comments

  1. Where do you purchase ingredients like erythritol and coconut flour? Are there substitutes you can use if there are no health food stores that sell them in my area? Thank you!
    Christa Sloan recently posted…I’m gonna let it shine AnnouncementMy Profile

    • Erythritol is a natural no calorie sweetener. You could possibly use Truvia (which I believe contains erythritol) or Nectresse (monkfruit). These are usually available at a regular grocery store. I’m not sure how you’d substitute coconut flour if you are going for grain free. Otherwise I imagine you could use any other flour. You should be able to get both erythritol and coconut on Amazon however.

  2. Gina Blomgren says:

    This sounds so delicious! I am a huge pumpkin lover (why is it only popular in the fall!?) and I can’t wait to try this out!!

  3. TrippyCusp93 says:

    I’ve been looking for a recipe like this for a long time! My husband and I love spice cakes (especially carrot) and I love making pumpkin desserts during Fall. So glad I found this guilt-free recipe so I can enjoy without shame 🙂 Thanks for sharing!

  4. Mary Dailey says:

    My stepdaughter loves anything pumpkin. I will have to try this and the plus is it’s gluten free and sugar free!

  5. I love anything pumpkin so it’s great to see a gluten-free variety!
    Richard Brandt recently posted…Leaving Netflix Instant on December 13My Profile

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