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Pumpkin Cake

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Pumpkin Cake

Related Recipes at
Snickerdoodle Pie Crust
Pumpkin Chiffon

This is a quick cake that can be served at a party. You don’t need large pieces when something has as much flavor as this does. Pumpkin treats are a big hit in the Fall and over the holidays.

Servings: Serves 12

Pumpkin Cake



2 Tbl of melted butter
1 cup of pureed pumpkin (from the can)
½ cup of ZSweet or Swerve sugar substitute
4 eggs (room temperature)
1 tsp of vanilla
½ tsp of grated sea salt
1-1/4 tsp of baking soda
1 tsp of cinnamon
¼ tsp of pumpkin pie spice
1/3 tsp of nutmeg
¼ cup of coconut flour or Carbalose flour
¾ cup of almond flour


Preheat oven to 350 degrees. Spray your pan with butter spray or baking spray. I used my loaf pan. You can also use a 9-inch round springform pan or a 9-by-9-inch square pan. The final result will look like a single layer cake.

In your mixing bowl, put in the eggs, butter, pumpkin, sugar sub, and vanilla. Begin beating on medium to mix the ingredients. Stop the mixer and scrape the sides so everything is incorporated. Now let the mixer run for two minutes on high. I actually use a timer because I want to make sure the eggs get good and whipped.


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