Pumpkin Cake With Maple Cream Cheese Frosting

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