As I sit here eating a piece (alright, more like a piece and a half) of gluten-free pumpkin cake, I realize that it would just be cruel of me not to share this delight of a recipe that I recently made up with the great wide world.
Often times I don’t write down ingredients and amounts in my experimental kitchen cooking, but since I’ve been blogging I’ve been trying to remember to write things down and keep better track just in case I stumble upon a really good recipe. It also helps in an instance where I might want to repeat a recipe for myself too! I’ve also included a dairy-free version for my friends who can’t do dairy.
Without further ado, I present to you pumpkin cake! 
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Cheesecake is one of my favorite desserts, and thankfully it was a fairly simple dessert to turn low-carb and gluten-free. I needed to completely change the crust, but the only thing I needed to do to change the filling was alter the sweeteners.
