Pumpkin Spice Cake

Dry Ingredients


½ cup whole wheat flour, stone ground


2 tbsp vital wheat gluten

1 ½ tsp aluminum-free baking soda

1 ½ tsp cream of tartar

½ tsp salt

3 tbsp pumpkin spice

1 tsp cinnamon

¼ tsp nutmeg

Wet Ingredients

1 cup organic low-fat buttermilk

3 whole eggs

1 cup xylitol




Line a round 9 inch (2 inch deep) silicon cake pan with parchment paper. Preheat oven to 350 degrees. Sift the dry ingredients together in a mixing bowl, set aside. Using an electric mixer blend eggs and Xylitol until light and fluffy, then add the buttermilk and vanilla extract. Gradually add the dry ingredients to the wet and continue to mix until fully incorporated, scraping down the sides of the bowl as needed. Pour the mixture into the cake pan and bake for 40 to 45 minutes or until golden brown. Insert a toothpick in the middle to check the consistency before removing from the oven. Allow to cool and then store in the refrigerator. For best results, serve the cake the next day.
  • Fresh whipped cream or butter cream topping can be added to this cake if desired. These recipes are available in Chapter 13 of The Naked Truth.