Superlatives are the only words that will describe this amazing moist and tender crumb Pumpkin cake! The texture chilled is so soft and perfectly moist without being too moist with the most delicious and substantial cream cheese frosting. It is a keeper recipe. I adapted Natasha's recipe, which she in turn got from a reader by the name of Yulia. So now you know it has to be good! You can also see how I adapt high-carb dessert recipes to make them uniquely low-carb.
This cake remains wonderful just like newly baked for a whole week in the refrigerator. I ate this cake all by myself for the whole week, as my husband's system cannot tolerate much fiber, such as is in allulose. I am completely fine with it, and I think it really helped contribute to the soft texture of this cake. Truly wonderful and the sweetness level was perfect! I still like to combine liquid sweeteners with bulk sweeteners sometimes for the synergy that they provide.
EZ-Sweetz now has a new brand called G-Sweetz. This is where you will find allulose and allulose blends. Fabulous products! Please check them out!
This cake reminds me of a really good spice cake from years gone by. You have to try this one. You will be amazed and you won't be disappointed. It tastes high-carb for sure. High-carbers will love it as well. You can take it along to a potluck and people with diabetes will thank you for this Easy Pumpkin Cake dessert as well.
I used vanilla whey protein powder in this cake and I think, that, too contributed to the delicious, tender cake-like crumb. I used Six Star 100% whey protein in vanilla cream flavor. I think it is available in Walmart. In any case, I think Equate is also available in Walmart in vanilla flavor and it, too, will work nicely. Any good-tasting whey protein powder (also unflavored would work, but obviously the extra flavor and sweetness doesn't hurt this recipe) with enough whey protein isolates will work. Whey protein made mostly from whey protein concentrates will not work.
The pumpkin puree that I used is canned. I would not recommend using cooked pumpkin, as I am not sure how that will work out in this recipe.
Ingredients:
2 cups Gluten-Free Bake Mix 2, (500 mL)
OR 21/4 cups Keto Bake Mix (550 mL)
1/2
cup allulose (125 mL)
1/4
cup vanilla whey protein powder (60 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2
tsp baking soda (2 mL)
4 large eggs
15 oz can pumpkin (425 g)
Liquid sweetener to equal 11/4 cups sugar (300
mL)
1/2
cup extra-light olive oil (125 mL)
11/2 tsp unflavored gelatin, optional (7 mL)
Frosting:
12 oz cream cheese, room temperature (340 g)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
8 tbsp unsalted butter, softened (125 mL)
1/4
cup allulose (60 mL)
2 tsp vanilla extract (10 mL)
Instructions:
Preheat the oven to 350°F (180°C).
In large bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, allulose, vanilla whey protein powder,
baking powder, cinnamon and baking soda.
Whisk to combine well.
In another large bowl, whisk together eggs, pumpkin,
liquid sweetener, olive oil and gelatin, if using. Make a well in the dry ingredients and pour the
wet ingredients into the well. Stir well
to combine. Pour into a well-greased 9 x
13-inch (23 x 33 cm) baking dish. Bake 35 to 40 minutes, or until knife
inserted in center comes out clean.
Frosting: In food processor, process cream cheese,
liquid sweetener, butter, allulose and vanilla extract. When cake has cooled to room temperature,
spread frosting evenly over top of the cake.
Cover dish with plastic wrap and refrigerate the cake.
Yield: 24 servings
1
serving
186.8
calories
5.0
g protein
16.7
g fat
0.4 g fiber
3.8
g net carbs
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