This cake left my house smelling how fall should smell like. I love the pumpkin & pepita loaf at Starbucks but it has 38 grams of sugar, think 9 tsp of sugar just in one serving. This isn’t an overly sweet cake so if you want to add more sweetener you could, I also topped it off with cream cheese frosting which is super easy to make.
Pumpkin spice Cake
The perfect Fall cake, moist, perfect balance between spice and sweet.
Course Dessert
Servings 10
Ingredients
- 3 Eggs
- 1/4 Coconut sugar
- 1 Pumpkin puree can
- 4 tbsp Butter
- 1/3 cup Coconut Flour
- 3/4 cup Arrowroot powder
- 2 tsp Pumpkin pie spice
- 2 tsp Cinnamon powder
- 1 tsp Pumpkin Spice extract
- 2 tsp Baking Powder
- 1 tsp Baking soda
- 1 tsp Vanilla extract or Vanilla paste
Instructions
- Pre-Heat oven to 350F.
- Line with parchment paper a 9x9 baking pan, set aside.
- In the bowl of a mixer add eggs and coconut sugar, mix until creamy.
- Add the pumpkin puree, butter and vanilla, mix until well combined.
- In a separate bowl mix all of the dry ingredients (flours and spices)
- Add to the wet mixture, mix until well combined and until the mixture is creamy.Dont over blend.
- Add the mixture to the lined baking pan.
- Bake for 40-50 minutes.
- Rest for about 20 minutes before cutting. Enjoy!
Notes
*You can add cream cheese frosting on top and sprinkle pumpkin seeds.
For the Cream Cheese Frosting:
8oz of vegan cream cheese (could be any brand or regular cream cheese)
1 tbsp of allulose
1tsp of vanilla paste
Mix all ingredients in a high speed blender until creamy, store in the fridge until ready to use.
Keyword dessert, pumpkin, pumpkin spice
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