* 4 oz light cream cheese * 2 servings sugar-free vanilla pudding (about 20-25g depending on brand) * 1/2 cup (120ml) 2% milk * 2 tbsp sugar-free maple syrup * 1 tsp monkfruit sweetener
**Cake Directions**
1. Preheat oven to 325F. Grease a 7″ x 7″ pan (8″ x 8″ will work but the cake will not rise as much). 2. Whisk dry (except monkfruit sweetener) cake ingredients together until combined. 3. Beat egg yolks, pumpkin, applesauce, 1/4 cup sugar-free maple syrup, vanilla extract, almond milk and 2 tbsp monkfruit sweetener until light and airy. 4. Hand mix dry ingredients into yolk mixture. 5. In a separate bowl, beat egg whites until stiff peaks form. 6. Fold 1/3 of egg whites into batter to thin it out, then gently fold in the remaining egg whites until there are no white streaks. 7. Pour into greased pan and bake for 25 minutes or until done. 8. Cool cake in oven “cheesecake-style” (turn off oven, open door to release heat, prop door open with a wooden spoon until cake is cool, about 1/2 hour).
**Icing Directions**
1. Beat cream cheese, vanilla pudding mixture, 1/2 cup milk, 2 tbsp sugar-free maple syrup and 1 tsp monkfruit sweetener on Medium to High for 2 to 4 minutes, until frosting is smooth and the pudding has begun to set. 2. Pour frosting on cake and smooth. 3. Cool in refrigerator for at least 2 hours.
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**Cake Ingredients**
* 50g Fiber Gourmet Flour
* 75g canned pumpkin
* 30g unsweetened applesauce
* 1/4 cup sugar-free maple syrup
* 2 tbsp almond milk
* 2 large eggs, separated
* 2 tbsp monkfruit sweetener
* 1 tsp vanilla extract
* 1/2 tsp cinnamon
* 1/4 tsp allspice
* 1/4 tsp cardoman
* 1/8 tsp nutmeg
* 1/2 tsp baking powder
**Frosting Ingredients**
* 4 oz light cream cheese
* 2 servings sugar-free vanilla pudding (about 20-25g depending on brand)
* 1/2 cup (120ml) 2% milk
* 2 tbsp sugar-free maple syrup
* 1 tsp monkfruit sweetener
**Cake Directions**
1. Preheat oven to 325F. Grease a 7″ x 7″ pan (8″ x 8″ will work but the cake will not rise as much).
2. Whisk dry (except monkfruit sweetener) cake ingredients together until combined.
3. Beat egg yolks, pumpkin, applesauce, 1/4 cup sugar-free maple syrup, vanilla extract, almond milk and 2 tbsp monkfruit sweetener until light and airy.
4. Hand mix dry ingredients into yolk mixture.
5. In a separate bowl, beat egg whites until stiff peaks form.
6. Fold 1/3 of egg whites into batter to thin it out, then gently fold in the remaining egg whites until there are no white streaks.
7. Pour into greased pan and bake for 25 minutes or until done.
8. Cool cake in oven “cheesecake-style” (turn off oven, open door to release heat, prop door open with a wooden spoon until cake is cool, about 1/2 hour).
**Icing Directions**
1. Beat cream cheese, vanilla pudding mixture, 1/2 cup milk, 2 tbsp sugar-free maple syrup and 1 tsp monkfruit sweetener on Medium to High for 2 to 4 minutes, until frosting is smooth and the pudding has begun to set.
2. Pour frosting on cake and smooth.
3. Cool in refrigerator for at least 2 hours.