1/2cupsugar or non-glycemic sweetener like monk fruit
4tbspolive oilextra virgin
1½tsppumpkin pie spice mix
finely gratedzest of 1 lemonuntreated, preferably organic
1½cupsalmond flourfinely ground
1/2tspxanthan gumoptional; but helps to strengthen the structure of the cake in the absence of gluten)
Cream cheese frosting
4oz full-fat cream cheeseat room temperature or a plant-based substitute like KiteHill almond cream cheese)
1½tbsppowdered sugaror powdered mink fruit sweetener
finely gratedzest of 1/2 lemonuntreated, preferably organic
½cuppecanslightly toasted and then chopped
a pinch of finely zestedorange peeluntreated, preferably organic
Line an 8 x 8-inch baking pan (brownie tin) with baking parchment. Pre-heat oven to 350F.
In a mixing bowl, combine eggs and sugar or Lakanto (whichever using) and beat with a wire whisk or electric beater. Whisk in olive oil, spice mix, lemon zest, pumpkin puree and salt. Once these are all combined, fold in the almond and coconut flours and the baking powder, mixing everything well.
Pour into the prepared pan and slide into pre-heated oven. Bake for 40 minutes (the cake is done when a toothpick inserted into the center comes out clean.)
While the cake is baking, toast the pecan nuts in a small, dry skillet over medium heat, stirring frequently to avoid burning; they are ready when they emit a toasty, nutty fragrance -- after about 2-3 minutes. Tip onto a plate to cool
Next, while the cake is still baking,, beat cream cheese, sweetener, lemon zest and vanilla extract into a smooth cream. If its too thick, add a little milk, kefir or water to thin to the desired consistency.
Once the cake is ready, remove and set on a wire rack to cool. After 10 minutes, lift the cake out of the pan by the baking parchment and cool completely on the wire rack.
Once fully cooled, spread with cream cheese frosting. Sprinkle with chopped toasted pecan nuts and/or finely zested orange peel. Cut into 16 squares. Enjoy.