Pumpkin Cake

You can have your cake and eat it, too! Especially when it is pumpkin cake! Anything with pumpkin is delicious, right?! Especially in the fall.

I have made this with maple syrup to sweeten it and also with unsweetened applesauce to reduce the sugar load. Both are equally delicious, but the syrup version is a tad sweeter.

This moist and spongy cake is great for breakfast, dessert, or a snack.

1 3/4 cup oat flour (you can purchase oat flour, or grind your own oats in a food processor for a more hearty texture which is my personal preference for this recipe)

1 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1 1/2 tsp aluminum free baking powder

1 tsp baking soda

1 cup pumpkin puree (fresh or canned)

1 tbsp aquafaba or chia egg

1 tsp vanilla extract

1/2 cup maple syrup OR unsweetened applesauce

  1. Preheat oven to 350 and line an 8×8 pan with parchment paper.
  2. In a medium bowl, whisk the dry ingredients together.
  3. In another bowl, whisk the wet ingredients together.
  4. Add the dry ingredients to the wet ingredients and mix well.
  5. Pour into prepared pan and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.

 

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