Pumpkin spice cake #glutenfree #sugarfree

Pumpkin spice cake is all about its wonderful smell. Who can resist the magic perfume of cinnamon, ginger, nutmeg, and cloves in the house?

Well, I can’t. That’s why every now and then I make this cake at home and to make it even more special, I add a delicious greek yogurt frosting. God, this is to die for!

  • Frosting
    • 1/2 cup of unsweetened shredded coconut
    • 1 cup of unsweetened greek yogurt
    • 1 lemon juice and zest
    • 1 teaspoon of vanilla extract
  • Cake
    • 2/3 cup of coconut flour (92 grams)
    • 4 tablespoons of psyllium
    • a pinch of salt
    • 4 teaspoons of baking soda
    • 2 tablespoons of apple cider vinegar
    • 1/2 cup of coconut oil, melted (120ml)
    • 400g of baked and cool pumpkin, mashed
    • 1/2 cup of raw honey (or any sweetener you like)
    • 2 tablespoons of cinnamon
    • 1 tablespoon of ground ginger
    • 1 tablespoon of ground cloves
    • 1 tablespoon of ground nutmeg
  1. Frosting
    1. Mix all together and keep in the fridge until it’s time to frost the cake.
  2. Cake
    1. Preheat oven to 150C (300F)
    2. In a bowl mix all dry ingredients. Reserve.
    3. Using another bowl, beat the eggs then add coconut oil, vinegar, and honey. Mix all together.
    4. Fold the wet ingredients into the dry mixture.
    5. Now add the mashed pumpkin and mix things well.
    6. Grease a loaf pan with coconut oil (or use a silicon one) and pour your batter into it.
    7. Bake it for 1 hour or until a toothpick inserted in the centre comes out clean.
    8. It’s done! Wait until the cake is completely cool before frosting.
    9. Enjoy. 🙂

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.

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