Gluten-Free Pumpkin Cranberry Mascarpone Tier Cake
Pumpkin Cranberry Tier Cake Recipe filled with mascarpone and a diy cranberry sauce. European sized cake with a few slices. Quick and easy.
Servings 8 slices
Calories 248kcal
Equipment
Ingredients
Gluten-Free | Grain-Free Pumpkin Cake
- 3 whole eggs
- 1/2 cup pumpkin organic canned or homemade
- 1/2 cup monk fruit sweetener
- 1/4 cup coconut sugar
- 1/4 cup pecan milk or water or coconut milk
- 1 cup cassava flour
- 1 tsp cinnamon
- 1/4 tsp clove
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
Mascarpone Cranberry Filling
- 1 8 oz 1 8 oz container Mascarpone
- 2 tbsp maple syrup
- 1/2 cup cranberry sauce See recipe for Refined Sugar-Free Cranberry Sauce on my blog
Cranberry Sauce Topping
- 3 tbsp cranberry sauce See recipe for Refined Sugar-Free Cranberry Sauce on my blog
- 1 lime zest of one lime
Instructions
Gluten-Free | Grain-Free Pumpkin Cake
- First, preheat oven 480.
- Secondly, place a piece of parchment paper inside a quarter-sized sheet pan 9 X 13 inches and spray with coconut oil.
- Thirdly, combine the eggs, pumpkin, monk fruit sugar, and coconut sugar until completely mixed.
- Additionally, add milk to the egg mixture. Set aside.
- Next, in a separate bowl combine flour, cinnamon, clove, ginger, nutmeg, baking powder, and baking soda and stir until thoroughly combined.
- Finally, add the flour mixture a little at a time to the egg mixture.
- Lastly, evenly spread into a baking pan lined with parchment paper that is sprinkled with sugar making sure it goes to the edges.
- Bake for 5 – 6 minutes careful not to overcook it. Remove let sit 30 minutes. Once the cake has cooled cut into thirds.
Cranberry Mascarpone Filling
- Allow Mascarpone to come to room temperature. Once at room temperature mix mascarpone and maple syrup until smooth.
- Next blend in cranberry sauce. Use to fill a cake or fill Pumpkin Tier cake.
Cake Assembly
- Start by placing the bottom third on a serving platter.
- Place a third of the Mascarpone and Cranberry Filling on top of the cake.
- Finally, place the second cake layer on top of the filling.
- Followed by another third of the filling on the second layer cake.
- At last, evenly spread the remaining third on top of the last tier.
- Lastly, place the last piece of cake on top of the other two filled piece.
Cranberry Sauce Topping
- First, combine the cranberry sauce.
- Second, place a tablespoon of cranberry sauce one tablespoon on each end and one tablespoon in the middle.
- Carefully spread over the top of the Marsacapone Filling.
- Additionally, it can be decorated with lime zest.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat 15 g | 24 % |
| Saturated Fat 8 g | 38 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 105 mg | 35 % |
| Sodium 129 mg | 5 % |
| Potassium 48 mg | 1 % |
| Total Carbohydrate 34 g | 11 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 8 g | |
| Protein 5 g | 9 % |
| Vitamin A | 33 % |
| Vitamin C | 2 % |
| Calcium | 9 % |
| Iron | 12 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 8servings | Calories: 248kcal | Carbohydrates: 34g | Protein: 5g