Mix all wet ingredients together in a large bowl and hand mix till combined.
Mix dry ingredients in a bowl till well combined and add to the wet mixture, mix until well combined.
Pour mixture into a prepared 9"x 5"/23 x 13 cm loaf pan and level off the top of the mixture.
Garnish with 2 tablespoons of pecans, walnuts or pepita seeds if you aren't going to frost the cake. Press in down the centre of the cake if desired.
Bake in the centre of the oven for 55-60 minutes or until a skewer comes out clean from the centre of the cake.
Leave cake to cool in pan for 10 minutes and then turn out onto cooling rack.
Delicious fresh served with butter or try it pan fried in butter on each side until golden. Also ideal to be frosted with Cream Cheese Frosting-recipe below.
Store in the fridge in an airtight container for up to 5 days. Recipe is also suitable for freezing.
Low Carb Cream Cheese Frosting Recipe Option
Beat the cream cheese and butter together until smooth and creamy.
Add the vanilla extract and sweetener of choice and beat until well combined and smooth and creamy or for approximately 2-3 minutes. Make sure the sweetener has lost any grainy texture.
Spread on top of cool cake and top with a sprinkling of cinnamon and/or pumpkin seeds/walnuts or pecans.
You can add 1-2 tablespoons of full fat/whipping cream to create a slightly softer frosting, simply add it when you add the vanilla extract.
Notes
Try adding 1/4 cup of chopped walnuts or pecans to the cake mix for variation.Frosting Notes- You can add 1-2 tablespoons of full fat dairy cream to create a slightly softer frosting, simply add it when you add the vanilla extract. Any left over frosting can be frozen.Ensure the sweetener is in powder form for best results in the icing/frosting otherwise it will have a grainy texture. You can process general sweeteners in a food processor to powder.Any left over frosting/icing can be frozen.The cake freezes well.If cakes cooks to quickly please adjust your oven temperature.