Pumpkin Spice Cake with Cream Cheese
Pumpkin adds carotenoids and mild sweetness, while almond and flaxseed flours bring more fats, magnesium, and fiber than regular baking. Cream cheese and egg help the crumb stay denser and more filling without sugar or wheat flour.
Bake pumpkin (200 g) at 180°C for about 30 minutes, until the flesh is soft. Let it cool for 10 minutes, then mash it into a puree.
Add cream cheese (80 g), eggs (100 g), and softened butter (20 g) to the pumpkin. Stir until smooth.
Mix almond flour (50 g), flaxseed meal (20 g), erythritol (40 g), starch-free baking powder (5 g), cinnamon (1 g), ground ginger (1 g), cardamom (1 g), cloves (1 g), and black pepper (1 g). Fold the dry mixture into the pumpkin base.
Line a 17×25 cm baking pan with parchment, spread the batter evenly, and bake at 180°C for about 30 minutes. The cake should spring back in the center, and a wooden skewer should come out almost dry.
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