Description
This sugar free pumpkin cake is soft and moist but not gooey, has a firm texture but is not dense. These are all the quantities of a great bundt cake. This one is full of fall flavors and is delicious!
Ingredients
- 2 cups sifted almond flour
- 1/4 cup sifted coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 cups Allulose *
- 1/4 cup brown sugar substitute *
- 4 eggs, room temperature
- 1 cup pure pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Topping- 1/4 cup sugar free powdered sugar
Instructions
- Preheat oven to 350°F. Spray bundt pan with non stick cooking spray right before you pour the batter in the pan.
- Whisk eggs and sugar substitute together until fully mixed.
- Stir in the pumpkin, sour cream and vanilla.
- Sift together the dry ingredients in small bowl. Stir into the pumpkin mixture and mix well but don't beat it or over mix.
- Pour batter into the prepared pan. Gently tap pan on counter and smooth the top of batter.
- Bake for 45 minutes and test the cake with a toothpick * for doneness. If there are wet crumbs, continue to bake for another 5 minutes and test again.
- If cake is browning too quickly, turn oven down to 325°F. The baking time may be increased 5-10 minutes.
Notes
*Room temperature dairy and eggs improve the texture of the cake.
*Always sift gluten free flours. They should be stored in the refrigerator or freezer and get lumpy. Sifting gives you better measurements.
*Don't spray the pan until right before you pour in the batter.
*If you have a long wooden skewer, use that to test the cake instead of a toothpick. If you only have toothpick, insert it as far down as you can to make sure cake is not wet in the center.
*The cake is best served at least 4 hours after it's been made; the next day is even better.