Easy Pumpkin Cake | Cream Cheese Frosting | Extra Moist | Perfectly spiced
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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Links to purchase other products via Amazon
Almond flour (amzn.to/4brlttT)
Coconut flour (amzn.to/44wtpHU)
Monk fruit (amzn.to/4dxImxt)
Bundle of Allulose & Monk fruit powder (amzn.to/4gKPqsk)
Pumpkin puree (amzn.to/3U37q7n)
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It's pumpkin season and here's an easy and delicious pumpkin cake for you to try. It's extra moist and so soft that it melts in your mouth. It's also perfectly spiced with a tangy cream cheese frosting.
The recipe can be viewed and printed at this link;
www.lowcarbrec...
[Total Servings = 9]
NUTRITION INFO PER SERVING
Total Carb = 4.1 g
Dietary Fiber = 1.2 g
Net Carb = 2.9 g
Calories = 376
Total Fat = 36.9 g
Protein = 8.0 g
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.3 g
Dietary Fiber = 0.7 g
Net Carb = 1.6 g
Calories = 211
Total Fat = 20.8 g
Protein = 4.5 g
DRY INGREDIENTS
Coconut Flour = 90 g (3/4 cup)
OTHER FLOUR OPTIONS
1. Solely almond flour = 360 g (3 cups)
2. Combo of almond flour = 180 g (1 1/2 cups) + coconut flour = 45 g (1/3 cup)
Baking powder = 8 g (2 tsp)
Baking Soda = 4 g (1 tsp)
Monk fruit = 50 g / 1/4 cup (This is a reduced amount in order to balance with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g. You can also use any keto friendly sweetener.)
Salt = 1/2 tsp
Ground cinnamon = 2 1/2 tsp
Ground ginger = 1 tsp
Ground nutmeg = 1/2 tsp
(Alternatively, you can use 2 to 3 tsp of pumpkin pie spice powder instead)
WET INGREDIENTS
Coconut oil = 120 ml (1/2 cup) (OR any keto friendly oil)
Whole eggs = 4 large (240 g) (Room temperature)
Pumpkin puree = 250 g (1 cup)
Note:
1. You can use store-bought canned pumpkin puree. Though it may be convenient, but I feel that the taste is quite bland. Also, canned pumpkin puree is not available everywhere.
2. You can also use fresh pumpkins, and they actually taste much better. Choose those that are adequately ripe so that they cook faster and taste sweeter. Just cut them into chunks and either boil or steam until fork tender. Both methods yield the same result. You can also roast the pumpkins in the oven and personally, I feel they taste the best roasted - smoky and sweet!
3. After you boil, steam or roast the pumpkins, just mash them with a fork or potato masher but the texture may be slightly coarser. I actually like them this way as I can see the tiny chunks in the cake. But if you prefer a smooth texture, just blitz them with a handheld mixer.
4. In the video, I used fresh pumpkins which were boiled then mashed with a fork. If you watch carefully, you can actually see tiny bits of pumpkin chunks in the cake.
INGREDIENTS FOR CREAM CHEESE FROSTING
Cream cheese = 225 g (8 oz) (softened)
Unsalted butter = 113 g (1/2 cup) (softened)
Powdered Allulose = 80 g (2/3 cup) (I used Allulose so it will not taste grainy, but you can also use any keto friendly powdered sweetener)
Vanilla extract = 1 tsp
Salt = 1/8 tsp
DIRECTIONS FOR CAKE
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340 F or 170 C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
5. Transfer the batter into an 8-inch square baking pan lined with parchment paper and spread evenly.
6. Bake for 30 mins or until a toothpick comes out clean.
7. Let the cake cool completely before frosting.
DIRECTIONS FOR CREAM CHEESE FROSTING
1. In a bowl, add the softened cream cheese, butter, vanilla extract, salt and beat at low to medium speed until smooth and creamy.
2. Add the powdered sweetener and beat until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. Spread the frosting evenly on the top of cake.
5. Slice the cake into 9 or 16 servings.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
This cake is perfect for a Sunday table with ginger and ginseng tea to go with it! Uuuu, cozy autumn and winter vibes have already arrived, and I’m grateful for that! Kisses ❤
Thanks Elsie, this looks SO good. I’m in Europe at present, will definitely make this when I get back to Australia. We can’t get tinned pumpkin down here so I make my own purée from our home grown pumpkins ……. I bake them then dehydrate the purée and reconstitute when I need it……..so it’s always on hand. Love pumpkin anything. ❤️❤️
Sounds good, Judith! Hope you have a good trip in Europe 😊
Thank you Elsie. I make my own pumpkin puree because we can't find canned pumpkin puree where I live. have a sweet day
That's good to know, Esther. I had to do that, too, as it was out of stock in most supermarkets. Which method do you usually use to cook the pumpkins - boil, steam, or baked?
You have perfect timing Elsie! I've got all the ingredients & am making this beautiful cake right away. Thank you for all your dedication and hard work 🍂🍰💕
That's great! Let me know how it turns out, Jeanne 🙏
@@lowcarbrecipeideas I'll be sure to let you know Elsie! 💕
AMAZING recipe Elsie...
I made this today & it's SO DELICIOUS 😋 as always.
It's so moist & delightful. As I'm not a fan of buttercream in general,I just wiped some plein cream cheese & added a few drops of Stevia & some pumpkin spice & it turned out FANTASTIC.
Thank u my dear friend ❤❤❤
I am so glad you love this cake. Thanks a million for the lovely pictures and your feedback, my friend 🥰😘❤️
FINALLY a recipe I can make that doesn't involve having to grind psyllium huck down to a powder!
I enjoy your content so much! Thanks for sharing ❤
Awww... thank you for your feedback 😊 ❤️ 🙏
Interesting recipe will definitely try it. Thank you❤
❤yummy thanks❤
😊
Followers, if you don’t like using the amount of oil you can always cut back on half of the amount by using yogurt But must add 30g more yogurt. For example, if a recipe calls for 1 cup oil, you add 1/2 cup oil and 3/4 cup yogurt. To perfectly replace the moisture lost. Healthier. Try using healthy oils too not the ☠️ hydrogenated oils ☠️. I use Almond oil. Totally neutral.
Do I bake the same amount of time for cup cakes?
Cupcakes probably take 15 to 20 minutes to bake. I am actually coming out with a pumpkin cupcake recipe early next week
Bom dia! Esse bolo ficou apetitoso. Por favor,qual tipo de abóbora você usou? 🇧🇷
Thank you! I used a mix of Japanese and local pumpkins.
@@lowcarbrecipeideasobrigada!