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Sugar Free Pumpkin Spice Cake

June 22, 2015

Directions

1Preheat oven to 350 degrees F for 5 minutes Grease and flour a baking tin

2Mix the dry ingredients (flour, baking powder, soda and spice) by passing them through a sieve couple of times (or however else you like to mix them).

3Dissolve erythritol and stevia in melted butter. Add 2 whole eggs to the mix. Mix all the ingredients well with a whisk or hand mixer.

4Add the pumpkin puree to the mix. Mix again.

5Add the sifted flour and milk. Mix again.

6Add the cake mix to a greased and floured baking tin.

7Place in the pre-heated oven and bake for 40 to 45 minutes or until toothpick comes out clean

8Allow the cake to cool on the rack for 30 minutes.

Ingredients

3/4 cup of pumpkin puree

1 3/4 cup of sifted common flour

2 eggs

½ cup of soft butter

1/4 cup erythritol

1 tsp. stevia

1 3/4 tsp. baking powder

½ tsp. baking soda

1/2 cup milk

½ teaspoon spice(1/4 tsp. nutmeg and cinnamon)

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Recipe Walkthrough (With Pictures)

The most important thing to note- all ingredients for the cake need to be at room temperature. Mix the dry ingredients (flour, baking powder, soda and spice) by passing them through a sieve couple of times.

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Dissolve erythritol and stevia in melted butter.

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Add 2 whole eggs to the mix

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Mix all the ingredients well with a whisk or hand mixer

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Add the pumpkin puree to the mix

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Mix all the ingredients well with a whisk or hand mixer

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Add the sifted flour

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Add the milk to the mix

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Mix all the ingredients well with a whisk or hand mixer. Add the cake mix to a greased and floured baking tin.

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Place in the pre-heated oven and bake for 40 to 45 minutes or until toothpick comes out clean

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Allow the cake to cool on the rack for 30 minutes.

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