A great way to celebrate fall with this pumpkin cake that not only tastes great but fills the house with those season changing scents!
Ingredients
- 2 c Flour
- 1 c chopped Dates
- 3/4 c Xylitol
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 1/4 tsp. Ground cloves
- 2 tsp. Ground cinnamon
- 4 eggs
- 1 16 oz can Pumpkin
- 1 c Cooking oil
- 8 oz Cream cheese
- 1/4 c Unsalted butter
- 1/2 c Xylitol
- 2 tsp. Edible Green® green tea powder
- 1 Egg
- 1 tsp. Vanilla
- 1/4 c Flour
Directions
- Preheat oven to 350º F.
- Mix the first 8 dry ingredients in a large bowl.
- Beat 4 eggs and mix with pumpkin and oil. Stir egg mixture in the dry mixture and mix until combined.
- Spread batter in an ungreased 9×13 baking pan.
- In a separate bowl, beat cream cheese, butter, and xylitol and Edible Green® green tea powder until smooth.
- Beat in egg and vanilla. Stir in flour until just moistened.
- Spread cream cheese mixture over pumpkin batter.
- Bake in a 350º F oven for 45 to 50 minutes. Cool on a wire rack about 10 minutes or until set.
Green Tea Pumpkin Cake
A great way to celebrate fall with this pumpkin cake that not only tastes great but fills the house with those season changing scents!
Ingredients
- 2¼ cups Flour, divided
- 1 cup Dates, chopped
- 1¼ cup Xylitol, divided
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Cloves, ground
- 2 tsp Cinnamon, ground
- 5 Eggs, divided
- 1 can (16 oz) Pumpkin
- 1 cup Cooking Oil
- 8 oz Cream Cheese
- ¼ cup Butter, Unsalted
- 2 tsp Edible Green Tea Powder
- 1 tsp Vanilla
Instructions
- Preheat oven to 350º F.
- Mix 2 cups flour, dates, ¾ cup Xylitol, baking powder, baking soda, salt, cloves and cinnamon.
- Beat 4 eggs and mix with pumpkin and oil. Stir egg mixture in the dry mixture and mix until combined.
- Spread batter in an ungreased 9×13 baking pan.
- In a separate bowl, beat cream cheese, butter, and xylitol and Edible Green® green tea powder until smooth.
- Beat in 1 egg and vanilla. Stir in ¼ cup flour until just moistened.
- Spread cream cheese mixture over pumpkin batter.
- Bake for 45 to 50 minutes. Cool on a wire rack about 10 minutes or until set.
