Pumpkin Cake with Cream Cheese Frosting (Gluten-Free & Sugar-Free)
Even if you're gluten-free and sugar-free, you can still indulge in a delicious piece of pumpkin cake with cream cheese frosting. Perfect for an autumn snack!
Servings: 15 servings
Calories: 233kcal
Ingredients
Pumpkin Cake
- 1/4 cup melted butter
- 2 cups pureed pumpkin
- 1 cup granulated xylitol
- 1/2 teaspoon pure stevia extract
- 8 eggs
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup coconut flour
- 1 1/2 cup almond flour
Cream Cheese Frosting
- 12 ounces cream cheese softened
- 1 stick butter
- 1 teaspoon vanilla
- 1/4 teaspoon pure stevia
- 1 cup powdered xylitol you can easily use a coffee grinder or food processor to powder your granulated xylitol
Instructions
- Preheat the oven to 350° and grease a 9x13 pan with butter.
- Beat together butter, pumpkin, xylitol, stevia, eggs, and vanilla. In a separate bowl, mix together the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly.
- Pour batter into your greased 9x13 pan and bake for 40-50 minutes.
- While cake is baking, beat together the softened cream cheese and butter. Add the vanilla, stevia, and xylitol and beat until creamy.
- After the cake has cooled, frost with cream cheese frosting. If you don't devour all of it the day you make it, be sure to store in in the refrigerator.
Notes
*If you're unable to eat dairy, substitute melted coconut oil in place of the butter in the cake and skip the frosting. The frosting is good, but it's still a very tasty cake without it!