Pumpkin Spice Cake



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


Makes: 16 servings


  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.


  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.

Pumpkin Yumminess with Cream Cheese Icing!

This cake is a big hit with the family. It’s super moist and has just the right amount of spice. I served it warm but it would be better left to cool over night and ice it the next day. Perfect for that early winter evening with a cup of tea. Make sure to get pure pumpkin puree, where the only ingredient is pumpkin. Don’t use pumpkin pie filling as it has additives, sugar and is high in carbs…be sure to read the label.

Nutrition Facts

Amount Per Serving with icing

Fat90 g
Net Carbohydrates3.5 g
fiber 1.3 g
Protein4 g
Batter ready for the oven
All baked and out of the oven
Measuring the cream cheese
Cream cheese icing all mixed and fluffy

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