If you want compliments on your sugar free baking (and frankly, who doesn’t), this is the cake to wow them with. This dessert is an especially welcome treat during the holidays, when the warm, earthy flavor of pumpkin is most traditionally enjoyed. The pumpkin in the recipe makes the cake rise nicely and stay moist inside, making this an ideal sugar free cake. When you’re transferring the cake batter into the pan, be sure you spread it out evenly – the batter doesn’t tend to settle when baking.
Top it off with a thick layer of Sugar Free Cream Cheese Frosting – it’s a slice of sugar free heaven. To make your cake look even more beautiful, gently tap a little cinnamon and nutmeg atop your frosty white icing. For best results, set your spice container’s opening to “sift,” and gently tap the container with your other hand – don’t shake the container, or you could get more spice on your cake than you bargained for.
For this recipe you’ll need a 9″ x 11″ baking pan, an electric mixer, and a food processor or blender.
Sugar Free Pumpkin Spice Cake
2 cups sucralose (brand name Splenda)
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 cups canned pumpkin
2 cups flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees. Grease and flour a 9″ x 11″ baking pan and set it aside.
In a large bowl, combine all the dry ingredients except the sucralose, and stir them together thoroughly with a whisk. In another large bowl, stir the sucralose and the oil together. Using the mixer, blend in the vanilla and the pumpkin, and then beat in the eggs, one at a time. Gradually beat in the combined dry ingredients, being careful not to over-beat.
Spread the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Sugar Free Cream Cheese Frosting
2 8 oz. packages cream cheese, softened
1/2 cup butter or margarine (not reduced calorie), softened
2 cups sucralose, pulsed into powder in the food processor or blender
1 1/2 teaspoons vanilla extract
In a medium bowl, use the mixer to cream together the cream cheese and butter or margarine. Mix in the vanilla, then gradually stir in the powdered sucralose. Store in the refrigerator until ready to use.
Check out more choice sugar free dessert recipes!
|Stuff That Works (we know cause we use it!)|
silicone bundt pan
|9 in. springform|| |
silicone baking set