Pumpkin Cake

pumpkin-cake

I could eat my weight in this moist, delicious pumpkin cake.  With the holidays just around the corner, this one is sure to be a hit on your dessert table.  I even like it for breakfast!  It cooks perfectly for me every time and has a lovely smooth texture.  I don’t care for the texture of low-carb cakes made exclusively with almond flour, so I use a mixture of almond flour and a bit of whey protein powder for a smoother texture.  I typically choose fresh pumpkin rather than canned, but canned works just as well in cakes.  This one’s a keeper for our holiday baking, for sure!  This recipe is suitable for all phases of Atkins, Keto diets and Primal as well.  The cream cheese knocks this out of suitability for Paleo, unless there is a suitable substitute that meets that program’s requirements.

INGREDIENTS:

2 c. almond flour

1 c. plain whey protein powder

1 c. Splenda or equivalent sweetener of choice

2 tsp. baking powder

1/8 tsp. salt

1 T. + 1 tsp. cinnamon

1 tsp. ground cloves

½ tsp. nutmeg

8 oz. cream cheese, softened

3/4 c. (1½ sticks) butter, softened

1 c. fresh (or canned) cooked pumpkin puree

4 large eggs

½ c. sugar-free maple syrup or caramel sugar-free syrup

1 tsp. vanilla

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a tube pan with parchment cut-to-fit, or use a lightly oiled non-stick bundt pan.  Oil the sides and post of your tube pan as well.  In a medium bowl, soften cream cheese and butter.  With electric mixer, blend them well.  Add eggs, syrup, pumpkin and vanilla.  Whip on high until very smooth.  In a separate bowl, measure out all dry ingredients and stir well to blend to a uniform mixture.  Add to the wet ingredients and beat with the electric mixer until a smooth batter is achieved.  With a rubber spatula, scrape the batter into the cake pan spreading it as evenly as possible.  Bake at 350º for 50-55 minutes or until toothpick comes out clean and dry.  Cool almost totally before loosening with a knife and tipping onto a cake plate for serving.   You can top with dollop of fresh whipped cream if you  like.

VARIATION:  Use lightly oiled silicone muffin pans for a muffin version.  Should make 12 large muffins that will take about 20-25 minutes to bake at 350º.

NUTRITIONAL INFO:  Makes 14 slices, each contains:

295 calories, 25.8 g fat, 7.28 g carbs, 2.30 g fiber, 4.98 g NET CARBS, 12.4 g protein, 287 mg sodium

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3 thoughts on “Pumpkin Cake

  1. Susan Waldhuetter

    Thank you! Question, can maple extract be used in place of the half cup of sf syrup or does the recipe need the liquid and/or viscosity? Thanks for all of your recipes!

    Sent from my U.S.Cellular© Smartphone

    1. It will need the liquid, Susan as it will need the liquid to cook up right. You could “experiment” and use 1/4 c. more pumpkin stirred into 1/8 c. water and 1 more beaten egg, but be sure to recalculate carbs etc. Just beat together well in a small bowl before adding into batter…………….but you’d be experimenting for certain with that change.

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