Caramel Chai Spiced Pumpkin Cake

This Caramel Chai Spiced Pumpkin Cake is deliciously perfect for fall! It’s gluten-free, plant-based, and low-carb!

THIS Caramel Chai Spice Pumpkin Cake IS SPONSORED BY OUR FRIENDS AT BOB’S RED MILL.

We’re always looking for tasty ways to use our Keto Caramel Sauce and this Caramel Chai Spiced Pumpkin Cake is near perfect! We also love a good base recipe and after perfecting this Blueberry Hot Fudge Cake we knew that we had to do a pumpkin version for fall!

While it may not be quite fall yet, we’re starting to see pumpkins pop up at the market. And, let’s be honest, we never really need an excuse for pumpkin, fall or not.

Same as the lava cake, to get the perfect texture, we went with one of our favorite flour combos, Bob’s Red Mill Super Fine Almond Flour, Organic Coconut Flour, and Organic Brown Flaxseed Meal. Using both the almond flour and coconut flour together is one of our best tricks to mimic all-purpose flour. The flaxseed makes a perfect egg replacer too.

We love the warm chai notes from the chai spice but you could also go the classic route and use pumpkin pie spice, it will be delicious either way.

If you give this recipe a try, be sure to tag @castiron_keto and @bobsredmill on Instagram!

Caramel Chai Spiced Pumpkin Cake

This Caramel Chai Spiced Pumpkin Cake is deliciously perfect for fall! Its' gluten-free, plant-based, and low-carb!

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Course: Dessert

Cuisine: American

Keyword: keto cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 139kcal

Ingredients

• 1 ¼ cups Bob’s Red Mill Super-Fine Almond Flour
• ¼ cup Bob’s Red Mill Organic Coconut Flour
• 1 cup brown erythritol
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons Bob’s Red Mill Organic Brown Flaxseed Meal + 5 tablespoons warm water
• ½ cup pumpkin puree
• ¼ cup unsweetened plain almond milk
• 1 tablespoon pure vanilla extract
• 1 tablespoon chai spice
• 1 batch keto caramel sauce

Instructions

• Preheat oven to 400° F.
• In a large bowl, mix together all of the ingredients except the caramel sauce.
• Transfer the batter to an 8″ cast-iron skillet or baking dish. Carefully transfer to the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean.
• Let cool for 5 minutes before topping with caramel sauce, slice and serve

Video

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until hot. 

**Nutritional info does not include caramel topping

Nutrition

Nutrition Facts

Caramel Chai Spiced Pumpkin Cake

Amount Per Serving

Calories 139 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.2g

Sodium 167mg7%

Potassium 205mg6%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 2g2%

Protein 5g10%

Vitamin A 2385IU48%

Vitamin C 1mg1%

Calcium 125mg13%

Iron 1mg6%

*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don’t forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you’re making.