Pumpkin Spice Cake: gluten free and delicious.

I mean honestly, you can't even tell it's gluten, grain & refined sugar free. It's that good. I wanted to make a pumpkin spice cake for turkey day that I could actually eat and love (I'm eating gluten-free, sugar-free and *sigh* low-carb because of this adrenal burnout issue).

I practiced with cupcakes early in the week, which is something that I never do. Usually I launch into a new recipe on holidays or for parties without care for the fact that it may totally flop. But this time I smartened up. I knew that I'd have to combine and adjust a couple of recipes to get it right. I based it on Elana's pumpkin spice muffins and Comfy Belly's pumpkin bread (almost cake). 
(my recipe is below the photos)

We ate it with a toasted nutmeg ice cream (modified-- I subbed xylitol and stevia for sugar and coconut milk for some--not all-- of the dairy). Yum. That ice cream is sooo good.

Here's what I did: note: I'm not a recipe writer-- so bear with me

Pumpkin Spice Cake
(makes enough for a double layer cake--but you could make this as cupcakes, muffins or even a loaf, just adjust the cook time and maybe cut the recipe in half)

2 cups of pumpkin puree (homemade or canned-- I used canned this time)
1 cup of coconut nectar (you could also use honey, agave or maple syrup)
1/2 tsp Stevia clear liquid*
1/2 tsp Vanilla creme liquid stevia
6 eggs

1.5 tsp baking soda
1 tsp sea salt

spices--(not exact-- sorry!):
2 Tablespoons cinnamon
almost 2 Tablespoons ground ginger
1/2-3/4 tsp of ground nutmeg
1/2 tsp of cloves

4 cups of almond flour**
4+ tsp coconut flour (yes, teaspoons-- a little goes a long way with coconut flour)

Preheat oven to 350 F.
Combine wet ingredients and blend well (I used an immersion blender, but a mixer is fine.
Add in rest of ingredients (if you want, you can mix the dry separately and then add in gradually ;)
Bake in two well-greased round cake pans-- I buttered, lined the bottom with parchment and then buttered and floured.
Bake until toothpick inserted in the middle comes out clean. I think it took about 35 minutes?? Whoops. See. I told you that I'm not a recipe writer. Next time I'll get it right. Set the timer for 30 and you should be fine.

*if you don't want to use stevia (or want it to be officially paleo) sub another cup of your choice of liquid sweetener and a bit of vanilla--- but in this case you may need to leave out an egg or two to get a similar texture... You could also use just plain liquid stevia.

**I love Honeyville blanched almond flour, but this time I used Bob's Red Mill I whirled it in the food processor to make a bit finer.

I almost forgot!-- I made a frosting of cream cheese, butter, tiny bit of cream and powdered 'sugar' that I made from xylitol... i think i added stevia to that too...



  1. That sounds so yummy. Where do you get clear stevia?

    1. You can get it at whole foods. I've bought it at my local health food store and also ordered it from Amazon.


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