Keto Spiced Pumpkin Cake

Ingredients

• 175ml coconut oil, plus extra for the tins
• 250g almond flour
• 1 tsp baking powder (instead of bicarbonate of soda)
• 1 tsp ground cinnamon, plus extra for dusting
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 200g erythritol (instead of caster sugar)
• 3 eggs
• 250g pumpkin purée
• 150ml unsweetened almond milk (instead of regular milk)
• 1 tsp vanilla extract
• 200g sugar-free white chocolate
• black edible icing pen
• mini gold moon and star sprinkles (optional)
• 200g cream cheese (instead of soft cheese)
• 175g unsalted butter, softened
• 600g powdered erythritol (instead of icing sugar)
• 1 tsp vanilla extract
• orange and pink gel food coloring

Instructions

1. Preheat the oven to 180°C (350°F). Grease two 20cm round cake tins and line the bases with parchment paper. In a large bowl, combine the almond flour, baking powder, spices and ½ tsp salt. In another large bowl, whisk together the erythritol, coconut oil, eggs, pumpkin purée, almond milk, and vanilla until well combined. Pour the wet ingredients into the dry, and mix until smooth. Divide the batter between the tins and shake gently to level the surface.

2. Bake for 30 minutes until a skewer inserted into the center comes out clean. Let cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

3. For the icing, beat the cream cheese and butter together until creamy. Gradually add the powdered erythritol and vanilla, beating until light and fluffy. Divide the icing between two bowls and color one with orange food coloring and the other with pink.

4. Once the cakes are cooled, place one sponge on a serving plate and top with a dollop each of pink and orange icing, spreading to the edges. Place the second sponge on top and use a palette knife to dot blobs of the two icings over the cake, spreading evenly for a marbled effect. Decorate with the sugar-free chocolate ghosts and sprinkles, if desired. Leftover cake can be stored in the refrigerator for up to three days or frozen, un-iced, for up to two months.