Halloween pumpkin ghost cake

Ingredients

• 180 ml Whole wheat flour
• 1 1/8 tsp Baking powder
• 1 1/2 tsp Cinnamon, ground
• 3/4 tsp Ginger, ground
• 3/8 tsp Nutmeg, ground
• 3/8 tsp Cloves, ground
• 19 g Coconut oil
• 1 1/2 pcs Egg
• 1 3/8 tsp Erythritol and Stevia, 1:4, Zero Calorie, Sugar Alternative
• 19 g Pumpkin puree, 100% pure, canned

Method

1. Preheat oven to 180°C, grease and flour a baking pan.
2. In a medium bowl combine, flour, baking powder, and all the spices.
3. With a hand mixer whisk together oil, eggs, sweetener at medium-high speed until thick and creamy, about 4 minutes.
4. Reduce speed to low and add pumpkin puree. Beat until combined.
5. With the mixer running on low add the flour mixture in three additions. Mix until just combined.
6. Pour batter into prepared pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer pan to a cooling rack and let cool completely.
8. TIP: to make the ghosts use an egg white and stevia powder (as much as the hard beaten egg white foam picks up), from a piping bag, press ghost shapes into a baking sheet lined with baking paper. Bake them for about 2-3 hours around 100-120°C. Draw them faces with the help of a tooth pick and melted dark chocolate (80%).