I wanted to make a vanilla pound cake, then started thinking about adding pumpkin…and ended up with this! It’s incredibly rich and yummy so I’d advise freezing some or making it for a dinner party. In other words, don’t eat 3 or 4!
Ingredients
Vanilla Cream Cake
- 8 oz bar cream cheese room temp
- 1/2 cup butter room temp
- 1 cup SweetEs Fusion Sweet
- 1/4 tsp mineral salt
- 4 large eggs
- 2 Tbsp vanilla ghee
- 1 Tbsp vanilla extract
- 2 tsp butter extract
- 1/4 tsp almond extract
- 2 tsp aluminum free baking powder
- 1 cup SweetEs All Purpose Baking Blend
- 1/2 cup coconut flour
- 1/2 tsp xanthan gum
Pumpkin Pie Topping
- 1 cup canned pumpkin
- 2 large eggs
- 2/3 cup SweetEs Fusion Sweet
- 1/2 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp butter extract
- 1/2 cup SweetEs All Purpose Baking Blend
- 1/4 tsp mineral salt
- 1/4 tsp mineral salt
Instructions
For cake
- Place cream cheese, butter, sweetener and salt in mixing bowl. Using hand mixer, mix on high til creamy (1-2 minutes)
- Add in eggs and mix til combined.
- Add balance of ingredients- mix on low until just combined. Batter should be consistency of frosting. Set aside, make part two.
Part two -Make Pumpkin Pie
- Place all ingredients in separate mixing bowl, mix on high til combined.
- Line muffin pans with paper liner, using small ice cream scoop, fill liners 1/2 full of “cake” batter
- Using small cookie scoop (small) scoop pie mixture into top of cake batter
- Press down with a fork
- Bake at 350 for 35 minutes
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What is a good substitute for vanilla ghee?
Butter and vanilla extract