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Proudly Australian

Pumpkin Spice Cake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Servings 12 slices


1 1/2 cups/375g/13.2 oz butter, room temperature 1 cup/180g/6.3 oz Natvia 4 eggs 1 1/2 cup/375g/13.2 oz pureed cooked pumpkin 1/2 cup/125ml/4.2 oz milk, of choice 3 cups/450g/16 oz plain flour 4 tsp baking powder 1/4 tsp salt 1/2 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp allspice


  1. Preheat the oven to 180°C and grease a loaf pan.
  2. Paddle butter until light and fluffy. Add Natvia and mix until combined.
  3. Add eggs and mix until combined.
  4. Add milk and pumpkin and mix until combined.
  5. Add flour, baking powder, salt, nutmeg, cinnamon, and all spice and mix until combined.
  6. Pour into loaf pan and bake for 35-45 minutes until golden brown and a toothpick comes out clean.
  7. Turn out of pan while still warm and allow to cool completely. Store in an airtight container for up to 4 days.
No nutritional info supplied

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