By Avera

This gluten free cake is healthy enough to be eaten for a midday snack!

  • 1 cup pumpkin puree

  • 1 cup plus 2 tablespoons granulated Splenda or equivalent liquid Splenda

  • 1 teaspoon baking powder

  • 1/8 teaspoon salt

  • 1 teaspoon vanilla

  • 1/3 cup cocoa, sifted

  • 5 eggs

  • 6 ounces almond flour, 1 1/2 cups

  1. Grease an 11x7" baking pan. In a medium bowl, beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the eggs on high speed until well blended. Beat in the ground almonds. Spread in the baking pan and bake at 350ยบ about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.

Nutritional Facts

With granular Splenda
91 Calories
6g Fat
4g Protein
6g Carbohydrate
2g Dietary Fiber
4g Net Carbs
With liquid Splenda
85 Calories
6g Fat
4g Protein
4g Carbohydrate
2g Dietary Fiber
2g Net Carbs

desserts dessert low calorie cake ultra-low-carb chocolate bake vitamin a vitamin c gluten free dairy free

11 replies

Zoitsa 2011-10-06 01:34:47 -0500 Report

Strange cake recipe- no oil or butter whatsoever, no soda. Lots of eggs = lots of chloresterol. Oh- and no spices, like cinnamon or nutmeg.

volleyballmom 2011-10-05 13:19:58 -0500 Report

Ok, not sure if i need almond flour or ground almonds? Ingredients call for one thing, directions say another. has anyone tried this recipe? if so, which did you use, almond flour or ground almonds? or is ground almonds considered almond flour?