Next, in another bowl, mix together your wet ingredients: pumpkin puree, erythritol, applesauce, eggs, vanilla extract, and melted coconut oil. When I whisk these ingredients together, I can already smell the sweet and spicy aroma wafting through my kitchen—it just feels like fall! Once well combined, gradually add the wet mixture to the dry ingredients, mixing until just combined. If you’d like to add nuts or chocolate chips, this is the time to fold them in!
Pour the batter into your prepared baking pan, smoothing it out with a spatula. I like to sprinkle a few extra nuts or chocolate chips on top—it just gives the cake a little extra character! Now, pop it in the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. The golden-brown crust is irresistible, and I find myself peeking in the oven more than once to catch a glimpse!
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The rich, pumpkin aroma makes it hard to resist, but letting it cool will improve the texture. I promise it’s worth the wait!
Pro Tips for Best Results
During my first few attempts, I experimented with different sweeteners until I found that erythritol works best in this recipe. It provides just the right amount of sweetness without adding carbs. I recommend using a granulated variety to maintain a lovely cake texture.
I also found that using fresh pumpkin puree makes a difference! While canned is convenient, fresh pumpkin adds a deeper flavor. I roasted my own pumpkins one time just to see — and let me tell you, the taste is unmatched!
Lastly, don’t skip out on letting the cake cool properly before serving. If you cut into it too soon, it can be a little crumbly, and you want that perfect slice to pair with your morning coffee.
Common Mistakes to Avoid
One common mistake I made early on was not measuring the flour correctly. Almond and coconut flour can be tricky because they absorb different amounts of moisture. I recommend using a food scale for precision, but if you use measuring cups, spoon the flour into the cup and level it off to avoid packing it down. It made a huge difference in the cake’s texture!
Another pitfall is not mixing the batter enough. I used to underestimate the importance of mixing until I ended up with clumps of dry flour in the batter. Make sure everything is just combined, but don’t overmix—it’s a fine balance!
I also learned the hard way not to skip on greasing the pan. The last thing you want is a beautiful cake stuck to the bottom of the pan after all your hard work! Use parchment paper or a good spray to ensure easy removal.
Lastly, keep an eye on baking time. Ovens can vary, and this cake can go from perfectly baked to slightly overdone in mere minutes. I recommend setting a timer for the lower end of the baking time and checking every few minutes thereafter! (See the next page below to continue…)