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Spicy Pumpkin Cake with Cream Cheese Frosting
*from the Low-carb Luxury Newsletter
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup oat flour
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
2 cups Splenda
4 eggs, beaten
1 15-oz can pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1/2 cup light olive oil
1/4 cup melted butter
Preheat oven to 350F.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, extract, melted butter, and oil. Add to dry ingredients and mix well.
Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake (remember ovens and baking dishes vary!)
When cool, top with Cream Cheese Frosting:
12 oz softened (no low fat!) cream cheese
1/4 cup Splenda
1/4 cup DaVinci Sugar Free Vanilla Syrup*
Whip all ingredients at high speed until you achieve a light frosting consistency. Frost cake, refrigerate at least 1 hour, and serve!
NOTE: For a great variation, use DaVinci's Gingerbread or Egg Nog Syrups in frosting.
Makes 12 servings — 6.5 carbs per serving.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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