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Sugar-Free Pumpkin Spice Cake {no grains, gluten, dairy, nuts, and NO Splenda!}

Prep

Cook

Total

Yield 1 9-inch round cake

Ingredients

Instructions

Preheat your oven to 325° Fahrenheit. Lightly grease a 9" round cake pan with coconut oil.

On parchment paper, trace around the bottom of the 9" round cake pan with a pencil to make a cut-out. Cut out your circle. Then place the circle in the bottom of the pan. The coconut oil will make it stick. Set aside.

To a high-powered blender add the beans, eggs, pumpkin, coconut oil, vanilla, stevia, and all spices. Blend on low-medium speed until completely smooth -- no bean chunks, please!

Then add the coconut flour, sweetener, and salt. Blend until smooth again.

Finally, add in the baking soda and baking powder. Blend once more until everything is well mixed.

Pour the cake batter into the prepared cake pan. Place in the oven and bake 30 to 40 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and place on a cooling rack.

After 20 minutes, go around the edges of the cake with a butter knife to loosen it from the sides of the pan.

Then turn out onto a cake plate to finish cooling.

Notes

If you plan to frost this cake, do so only after it has completely cooled. I recommend my Sugar-Free Light 'n Fluffy Cream Cheese Frosting!

Courses Dessert

Recipe by Today In Dietzville at http://todayindietzville.com/2016/11/sugar-free-pumpkin-spice-cake/