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Caramel Chai Spiced Pumpkin Cake 🥧

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Say hello to our Caramel Chai Spiced Pumpkin Cake recipe! This treat is a delightful fusion of moist, scrumptious cake and an exotic blend of pumpkin and chai spice flavors. Topped off with a delectable caramel glaze, it's the sweet ending you've been craving. This cake is an excellent dessert choice for any gathering, from casual get-togethers to special celebrations. So, don't wait - whip up this crowd-pleaser for your loved ones today!

Caramel Chai Spice Pumpkin Cake in blue enameled cast iron skillet

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!

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 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.

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Preparation and cooking overview

Whipping up this Caramel Chai Spiced Pumpkin Cake is a breeze - it's all about combining the right ingredients to create an incredibly moist, flavorful, and dairy-free cake. From prepping the ingredients to letting the cake cool down post-baking, you're looking at a total time of about 60 minutes to bring this sweet, spicy, and keto-friendly dessert to life.

Chef's note

This Caramel Chai Spiced Pumpkin Cake combines almond and coconut flours for a moist and tender texture, but sticking to the recipe and using the recommended brands is crucial due to the unique nature of these flours. Erythritol doesn't have the same aftertaste as other sugar alcohols, making it a preferred choice among bakers, but feel free to explore other sweeteners until you find your favorite.

Caramel Chai Spice Pumpkin Cake
  • Prep Time: 15 minutes
  • Cooking Time: 30-35 minutes
  • Total Time: 45-50 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

🥧 Ingredients for this spiced pumpkin cake recipe

  • 1 ¼ cups of Bob's Red Mill Super-Fine almond flour
  • ¼ cup of Bob's Red Mill organic coconut flour
  • 1 cup of brown erythritol
  • 1 tablespoon of baking powder
  • ½ teaspoon of sea salt
  • 2 tablespoons of brown flaxseed meal
  • 5 tablespoons of warm water
  • ½ cup of pumpkin puree
  • ¼ cup of unsweetened plain almond milk
  • 1 tablespoon of pure vanilla extract
  • 1 tablespoon of chai spice
  • 1 batch of keto caramel sauce

Ingredient substitutions

While this recipe is already a delightful fusion of flavors, feel free to experiment with the following substitutions:

  • Erythritol: If you're looking for a keto-friendly substitute for erythritol, you could try stevia, monk fruit, or allulose.
  • Flaxseed Meal: Mix two large eggs with some warm water instead if you're not fond of a flaxseed meal.
  • Chai Spice: No chai spice in your pantry? Craft your blend using ground cinnamon, ground ginger, cloves, cardamom, and a pinch of black pepper. Alternatively, you could use pumpkin pie spice, nutmeg, or allspice for a similarly warm and cozy flavor.

Additional ingredients

Want to take your Spiced Pumpkin Cake to the next level? Here are some options:

  • Vanilla extract: Enhance the flavor by adding a teaspoon of vanilla extract to the batter.
  • Cream cheese frosting: Top your cake with a tangy cream cheese frosting for creamy richness.
  • Cinnamon whipped cream: Whisk some cinnamon into the whipped cream for a festive and flavorful topping that pairs perfectly with the chai spice.
  • Chopped nuts: Add chopped nuts and roasted pumpkin seeds for crunch

Cooking tools required

To make this Caramel Chai Spiced Pumpkin Cake recipe, you'll need the following tools:

  • 8-inch round cake pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Saucepan (for caramel sauce)

Tools substitute options

  • Parchment paper: No parchment paper,? To prevent sticking, apply butter or cooking spray to the baking cake pan and sprinkle flour over it.
  • Whisk: Instead of a whisk, use a fork or a handheld mixer to combine the ingredients for the cake batter.
  • Rubber spatula: You can use a regular spatula or a spoon instead of a rubber spatula.

How to make Caramel Chai Spiced Pumpkin Cake: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Start by ensuring you have all your ingredients in one place. A well-organized kitchen means less stress and more fun!
  2. Preheat the oven, set the temperature to 350°F (180°C) while preparing the batter.
  3. Grease an 8-inch round cake pan with butter or cooking spray and line it with parchment paper. The grease will ensure your cake doesn't stick to the pan and comes out perfectly.

Cooking instructions

  1. Mix the dry ingredients: Take a large mixing bowl, and whisk the almond flour, coconut flour, brown erythritol, baking powder, sea salt, and chai spice until evenly combined.
  2. Prepare the flaxseed "eggs": Combine the flaxseed meal and warm water in a small bowl. Let it stay on the counter for about 5 minutes to thicken. This flaxseed mixture will work magic as an egg substitute, giving your cake a moist and tender crumb.
  3. Combine the wet ingredients: Take another bowl to mix the pumpkin puree, almond milk, flaxseed, and vanilla extract.
  4. Unite the dry and wet ingredients: Gradually fold the wet mixture into the dry ingredients and mix gently until just combined.
  5. Pour the batter: Use a nonstick cooking spray to grease the 8-inch round cake pan. Then, gently pour the cake batter into the pan. Take a rubber spatula to level the top.
  6. Bake the cake: Preheat the oven to 350°F (180°C). Place the pan with the batter in the oven and bake for 30-35 minutes. Do a toothpick test. Insert a toothpick in the center of the cake. If it comes out clean, it is cooked.
  7. Cool and serve: Once done, let the cake cool completely before removing and drizzling with the keto caramel sauce. Be patient, use a wooden pick to test the cake, and cool it down. Now, it's time to slice, serve, and enjoy fall's sweet and spicy flavors.

Chef's pro tip

  • Don't over-mix the cake batter, or you'll lose the air bubbles that make the cake soft and fluffy.
  • Keep a watchful eye on the baking temperature and time to avoid under or overcooking the cake.
  • Take a cake tester or toothpick and insert it in the center to check if it's done cooking.
  • Wait until the cake cools down before you take it out of the pan.
  • Be careful when you make the caramel sauce so you don't burn it.
Caramel Chai Spice Pumpkin Cake closeup

How to make it healthier

  • Use a low-carb sweetener such as stevia, monk fruit, or allulose instead of brown erythritol.
  • Make your own caramel sauce using natural, low-carb sweeteners such as erythritol, stevia, or monk fruit.
  • Serve with a keto-friendly frosting made of cream cheese, butter, powdered erythritol, and vanilla extract.

Time-saving tips

  • Pre-mix the dry ingredients: Combine and store the dry ingredients in an airtight container ahead of time. When you're ready to bake, add the wet ingredients and mix.
  • Make the caramel sauce in advance: Whip up a batch of keto caramel sauce ahead, and store it in the fridge. When it's time to serve, a quick reheat will have it ready to pour over your cake.

What can I prepare ahead of time?

  • Prepare the keto caramel sauce beforehand and refrigerator for a week in an airtight container.
  • Prepare the dry ingredients, combine them in an airtight container or plastic bag, and store these for a week at room temperature.
  • To save time on the baking day, you can also prepare the flaxseed "eggs" and refrigerate for up to 3 days. Additionally, you can prepare the pumpkin puree and refrigerate it for up to 5 days.

Storage and reheating instructions

  • Leftover storage: Wrap uneaten cake slices individually in plastic wrap or refrigerate in an airtight container for up to 5 days.
  • Serve at room temperature: After removing the cake slice from the refrigerator, let it sit at room temperature for 15-20 minutes to restore its softness and moisture without altering its texture or flavor.
  • Microwave reheating: Place a slice of cake on a microwave-safe plate for a slightly warmer treat and heat for 10-15 seconds at half power. Be careful not to overheat, as the caramel sauce can become overly hot and sticky.
  • Oven reheating: Preheat the oven to 300°F (150°C). Wrap a slice of cake in aluminum foil and heat for 5-7 minutes for a warm and cozy dessert experience. And if you're feeling adventurous, add a scoop of keto ice cream or a layer of cream cheese to the cake.

Recipe wrap-up and conclusion

This cake is a testament that restrictions don't mean sacrificing flavor. With its warming chai spices, sweet caramel glaze, and the wholesome goodness of pumpkin, you've got a dessert that's not only friendly to your dietary goals but also an absolute crowd-pleaser. Go ahead and bake this beauty, it's a piece of cake, literally!

Frequently asked questions

Pumpkin spice is made of cinnamon, ginger, nutmeg, cloves, and allspice.

If you don't have pumpkin spice, create a substitute using a mix of spices. A simple substitute consists of 1 part nutmeg, 1 part allspice, 2 parts ginger, 4 parts cinnamon, and a dash of cloves.

If your cake is dry, there could be a few potential culprits. It may be overbaked, or it needs more moisture. Double-check your measurements to ensure the proper balance of dry and wet ingredients. Next time, if your cake turns dry, you can reduce the baking time or increase the liquid ingredients.

Yes, you can definitely use canned pumpkin in place of fresh pumpkin puree in your recipes. However, make sure the canned pumpkin is 100% pure pumpkin without any added sugars or spices. Some canned "pumpkin pie filling" contains added sugars and spices, which would not be suitable for a keto diet.

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

📖 Recipe

Caramel Chai Spice Pumpkin Cake in blue enameled cast iron skillet

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

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.
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