Pumpkin Pecan Cake
Pumpkin Pecan Cake - a lightly crumbed cake filled with the flavors of fall and topped with toasty pecans and a cinnamon cream cheese frosting.
Servings: 9 Servings
Calories: 286kcal
Ingredients
For the Cake:
- ¾ Cups Trim Healthy Mama Baking Blend
- ¾ Cups Xylitol or the equivalent of your favorite sweetener
- ½ Teaspoon Baking Soda
- 1 ½ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ¼ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- ¼ Cup Pumpkin Puree
- 1 Teaspoon Pumpkin Pie Spice
For the Frosting:
- 1 8 Ounce Cream Cheese Softened
- 3 Tablespoons Gentle Sweet
- 3 Tablespoons Heavy Whipping Cream
- ¼ Teaspoon Cinnamon
- ½ Cup Chopped Pecans to sprinkle on top
Instructions
- Preheat oven to 350.
- In a medium mixing bowl, mix together all the dry ingredients.
- Add remaining ingredients and mix well.
- Pour into a greased 8x8 pan.
- Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
For the Frosting:
- Beat softened cream cheese, Gentle Sweet, Cinnamon, and Heavy Whipping Cream for 1-2 minutes, or until frosting begins to stiffen.
- Spread frosting onto cooled cake.
- Top with pecans.
- Cut into 9 servings.
Notes
If you do not have the THM Baking Blend, you can use ¼ cup each of almond flour, coconut flour, and flax meal. Please note that this will alter the nutritional information.
Nutrition
Serving: 1Piece | Calories: 286kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Fiber: 4g