- 15 oz (425 g) Pumpkin puree
- 1/2 cup (113 g) Plain nonfat greek yogurt
- 1/4 cup (64 g) Pumpkin seed butter
- 1 large (50 g) Egg
- 2 tbsp (42 g) Honey
- 1 tsp (5 g) Liquid monk fruit
DRY
- 1/2 tsp (3 g) Salt
- 2 tsp (6 g) Cinnamon
- 1/2 tsp (1 g) Ginger, ground
- 1/2 tsp (1.5 g) Nutmeg, ground
- 1/4 tsp (0.5 g) Cloves, ground
- 1 tsp (6 g) Baking powder
- 1 tsp (6 g) Baking soda
- 2 tbsp (16 g) Cornstarch
- 2 cup (180 g) Oat flour
FROSTING
- 2 medium (220 g) Frozen banana
- 1/2 cup (113 g) Nonfat cottage cheese
- 2 tbsp (32 g) Pumpkin seed butter
- 1 tsp (3 g) Cinnamon
2. In a large bowl, add all your wet ingredients, and mix with a silicone spatula until fully combined - pumpkin puree, yogurt, nut/seed butter, egg, honey, and liquid monk fruit
3. To the bowl, add your dry ingredients, and stir until fully combined - salt, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, cornstarch, and oat flour. Transfer the batter to the pan, and smooth out the top
4. Bake for 40 minutes, or until the internal temperature is at least 205F and a toothpick comes out nearly clean. Let cool totally in the pan in the fridge
5. In a food processor, blend the frozen bananas until you have a smooth banana ice cream. Add in the cottage cheese, pumpkin seed butter, and cinnamon, and blend until smooth and creamy
6. Spread on top of the cooled cake, and optionally dust the top with cinnamon. Slice into 12, and serve
1 slice
Calories: 166
Protein: 8 g
Fat: 6 g
Carbs: 24 g
Fiber: 4 g