Pumpkin Spice Cake

THE RECIPE

INGREDIENTS

Pumpkin Cake

• 1/2 cup pumpkin puree
• 2 tbsp avocado oil
• 1/4 cup granulated sweetener (I used Monk Fruit)
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cup almond flour
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp baking soda

Cream Cheese Icing

• 4 oz cream cheese (114 grams)
• 2 tbsp butter (soft)
• 1/2 cup powdered sweetener (I used Swerve confectionary)
• 1 tsp vanilla extract
• 1 tbsp whipping cream

DIRECTIONS

Makes: 16 servings

Cake

1. Preheat oven 350 F.
2. Grease an 8 x8 inch square baking pan.
3. In a large bowl combine pumpkin, oil, sweetener, eggs and vanilla. Mix well.
4. Add almond flour, spices, salt and baking soda, mix well (I use an electric mixer). Pour batter into prepared baking pan.
5. Bake for 25 – 30 minutes. Check that the centre is baked by using a toothpick. Continue to bake until toothpick comes out clean.
6. Let cool completely before topping with icing.

Icing

1. In a medium size bowl, use an electric mixer to beat cream cheeses and butter until fluffy.
2. Beat in confectionary sweetener and vanilla.
3. Add cream and beat until creamy.
4. Spread over cake and serve.