Recipes.

Jack-O’-Lantern Bundt Cake

By Olivia Kaplan


I Quit Sugar - Jack O Lantern Bundt Cake
Photo by: Ella Martin
  • 20 servings
  • Prep - 20 mins
    Cooking - 35 mins
  • Total - 55 mins
I Quit Sugar - Jack O Lantern Bundt Cake
Photo by: Ella Martin

We reckon our Jack-O’-Lantern cake looks just like the real thing! With a delicious pumpkin cream cheese icing and moist vanilla sponge, it’s seriously spooky how sugar-free can taste THIS good. Happy Halloween!  

Servings: 20
Preparation: 20 mins
Cooking: 35 mins

Ingredients

Bundt Cake

  • 200 g self-raising flour.
  • 100 g almond meal.
  • 300 g butter, melted, plus extra for greasing.
  • 1/2 cup rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • 6 eggs.

Pumpkin Cream Cheese Icing

  • 375 g cream cheese, softened to room temperature.
  • 90 g butter, softened to room temperature.
  • 1/2 cup cooked and puréed pumpkin or sweet potato.
  • 2 tablespoons full-fat milk.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon turmeric.
  • 1/2 teaspoon vanilla extract.

Chocolate Drip

  • 80 g 85–90% dark chocolate, melted.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4
 and grease a bundt tin with butter or coconut oil.

2. Sift flour and almond meal together into a large bowl. In a smaller bowl combine melted butter, rice malt syrup and vanilla and set aside.

3. Beat eggs in an electric mixer, or with electric beaters until light and fluffy and doubled in size.

4. Pour the butter mixture into the flour mixture and mix well. Gently fold in the eggs with a large spoon or spatula, being careful not to overmix. Take your time here and be gentle. At first it may seem like it’s not coming together, but it will slowly develop into a cake batter. Pour into the greased bundt tin and place in the oven for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool in the tin for ten minutes before carefully turning out onto a wire rack to cool.

5. To make the Icing, cream all ingredients using an electric mixer or electric beaters, until light and fluffy. Spread over cooled cake. Place in the fridge to cool slightly while you melt the chocolate. One chocolate is melted, drizzle over the cake and place back in the fridge to let the chocolate harden. Once chocolate has set, remove from the fridge and serve.


Note

Please note this is a special occasion recipe. While rice malt syrup is fructose free, this recipe contains more rice malt syrup than we would usually use and should only be consumed on special occasions like Halloween! Each serve contains about 1 teaspoon of added sweetener per serve, but we've kept it low-fructose!

We reckon our Jack-O’-Lantern cake looks just like the real thing! With a delicious pumpkin cream cheese icing and moist vanilla sponge, it’s seriously spooky how sugar-free can taste THIS good. Happy Halloween!

Ingredients

Bundt Cake

  • 200 g self-raising flour.
  • 100 g almond meal.
  • 300 g butter, melted, plus extra for greasing.
  • 1/2 cup rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • 6 eggs.

Pumpkin Cream Cheese Icing

  • 375 g cream cheese, softened to room temperature.
  • 90 g butter, softened to room temperature.
  • 1/2 cup cooked and puréed pumpkin or sweet potato.
  • 2 tablespoons full-fat milk.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon turmeric.
  • 1/2 teaspoon vanilla extract.

Chocolate Drip

  • 80 g 85–90% dark chocolate, melted.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4
 and grease a bundt tin with butter or coconut oil.

2. Sift flour and almond meal together into a large bowl. In a smaller bowl combine melted butter, rice malt syrup and vanilla and set aside.

3. Beat eggs in an electric mixer, or with electric beaters until light and fluffy and doubled in size.

4. Pour the butter mixture into the flour mixture and mix well. Gently fold in the eggs with a large spoon or spatula, being careful not to overmix. Take your time here and be gentle. At first it may seem like it’s not coming together, but it will slowly develop into a cake batter. Pour into the greased bundt tin and place in the oven for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool in the tin for ten minutes before carefully turning out onto a wire rack to cool.

5. To make the Icing, cream all ingredients using an electric mixer or electric beaters, until light and fluffy. Spread over cooled cake. Place in the fridge to cool slightly while you melt the chocolate. One chocolate is melted, drizzle over the cake and place back in the fridge to let the chocolate harden. Once chocolate has set, remove from the fridge and serve.

Note

Please note this is a special occasion recipe. While rice malt syrup is fructose free, this recipe contains more rice malt syrup than we would usually use and should only be consumed on special occasions like Halloween! Each serve contains about 1 teaspoon of added sweetener per serve, but we've kept it low-fructose!

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