This cakes is so moist & delicious, you can serve this to anyone & the will think it's regular cake!
gluten free, grain free, sugar free, keto friendly
Ingredients
For the cake:
1 1/4 teaspoons baking soda
3/4 cup coconut flour
3 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
6 large eggs
3 tablespoons coconut oil, melted
1/2 cup sugar free applesauce
1/2 cup plain whole milk yogurt (like Stonyfield)
4 tablespoons butter, melted
1/2 cup maple syrup
2 tablespoons monk fruit sugar (I use Lakanto)
1/2 jar Pumpkin Butter or canned pumpkin (omit pumpkin pie spice if using pumpkin butter)
2 teaspoons vanilla extract
3/4 teaspoon nutmeg
1 teaspoon cinnamon
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Preheat the oven to 350, Spray with no stick spray & place a piece of parchment paper in a 9" cake pan, so that the bottom is lined.
In a large bowl, mix together the wet ingredients
After the wet ingredients are mixed, add dry stir just until combined well
Pour the batter into the prepared pan.
Bake for 30 minutes If cake is not done, turn oven down to 325 and keep adding 5 - 10 minutes until a toothpick inserted in the middle comes out clean. Cool on a wire rack or tip upside down on a plate.
For the frosting:
4 OZ softened full fat cream cheese
2 tablespoons real maple syrup (I recommend using the darker Grade so that the maple taste is more intense)
2 tablespoons softened butter
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 tablespoon heavy cream
1/2 - 1 cup monk fruit sugar (I use Lakanto) Start with 1/2 c, add more depending how sweet you like it & to make the frosting thicker.
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While the cake is baking, prepare the frosting.
Cream softened butter & cream cheese together
Add the rest of the ingredients & beat until smooth
Spread the frosting over the cake.
Top with walnuts or pecans if desired
