HealthStyles Market Cooks... Gluten, Dairy & Sugar Free Pumpkin Cake

Pumpkin Cake

Gluten-free, dairy-free and sugar-free.

Wet Ingredients:

1 can Farmer’s Market organic pumpkin

3 large eggs

¼ cup Frontier sunflower or safflower oil

½ tsp. Sweet Leaf English toffee stevia

 

Dry Ingredients:

1 ½ cups Bob’s Red Mill blanched almond flour

1 tsp. Rumford baking powder

1 tsp. Bob’s Red Mill baking soda

½ tsp. Redmond Real sea salt

1 tsp. Frontier ground cinnamon

½ tsp. Frontier ground nutmeg

¼ tsp. Frontier ground ginger root powder

½ cup Xyla xylitol

 

 

1. Preheat oven to 350 degrees.
2. Coat 11x7 glass baking pan with spectrum shortening.
3. Whisk wet ingredients together and separately whisk dry ingredients. 
4. Stir together and whisk until smooth.
5. Bake 25-30 minutes.

 

Printable Recipe Here