per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories from Fat 16
% Daily Values*
Total Fat 1.78
Saturated Fat 0.87
Polyunsaturated Fat 0.11
Monounsaturated Fat 0.28
Total Carbohydrate 23.63
Dietary Fiber 14.59
Vitamin A 37.60%
Vitamin C 4.42%
* Nutritional Values are estimated and may vary
Incredibly moist, rich, spiced pumpkin cake rolled with a sweet orange cream cheese filling.
Beat 2 egg whites and 10 drops vanilla stevia until stiff, set aside. In a large bowl beat: 2 egg yolks, 12 tsp coconut palm sugar, 12 tsp powdered erythritol until smooth. Then add 15ml orange juice, 1 tsp orange peel and pure pumpkin.
Combine the dry ingredients (oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger , cloves, salt) before adding to the batter. Add the egg whites and gently stir together. Spread batter evenly into a baking pan lined with parchment paper (about 12x10x1 inch or 26x32cm). Bake at 190C/375F for 13-15 minutes.
Turn cake onto a kitchen towel dusted with powdered erythritol. Gently peel off the parchment paper. Roll up cake in towel while hot, starting with the short side. Cool completely before adding frosting.
For the orange cream cheese frosting, combine low fat cream cheese, 24 tsp powdered erythritol, 30 ml orange juice, 1 tsp orange peel and 1 tsp vanilla extract. Beat until smooth. Adjust by adding more powdered erythritol (or water/orange juice).
Put frosting on the cake and reroll it.