Today I want to tempt you with a delicious cake that will be perfect on the Christmas table, namely a pumpkin cake with taste of gingerbread. I chose to make a frosting of cream cheese, cream, stevia and cinnamon. Yummy and the aroma that spreads in the house is lovely. I wish you a happy Lucia and third Sunday of Advent.
Pumpkin Gingerbread Cake
1,5 dl pumpkin puree
0,5 dl Sukrin Gold
1 egg
2 tbsp coconut oil, melted
1 tbsp almond milk
0.5 tsp vanilla extract
2 dl almond flour
2 tbsp coconut flour
1 tbsp gingerbread spice
1.5 tsp baking powder
frosting
1 dl cream cheese
1 tbsp heavy cream
10 drops stevia
a pinch of cinnamon
Mix together pumpkin puree, sugar, egg, coconut oil, almond milk and vanilla. Then add the rest of the ingredients and stir until smooth. Pour batter in a baking tin (16 cm in diameter) lined with parchment paper and bake in 175 C degrees for 30 minutes. Let cool.
Mix all the ingredients for the frosting and top the cooled cake with it.
Pumpa Pepparkakskaka
1,5 dl pumpapuré
0,5 dl Sukrin Gold
1 ägg
2 msk kokosolja, smält
1 msk mandelmjölk
0,5 tsk vaniljextrakt
2 dl mandelmjöl
2 msk kokosmjöl
1 msk pepparkakskrydda
1,5 tsk bakpulver
frosting
1 dl färskost
1 msk grädde
10 droppar stevia
en nypa kanel
Blanda pumpapuré, socker, ägg, kokosolja, mandelmjölk och vanilj. Tillsätt sedan resten av ingredienserna och blanda slät. Häll smeten i en bakform (16 cm i diameter) klädd med bakplåtspapper och grädda i 175 grader C i 30 minuter. Låt svalna.
Blanda alla ingredienser till frontongen och ber på den svalna kakan.
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