Frosted Pumpkin Cake

GF V NF Oct 31, 2024

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Happy Halloween! Here's an easy cake recipe that's delicious, sugar free, gluten free, and lower in fat than traditional. Healthy pumpkin cake that's full of cinnamon flavor, and topped with a homemade frosting. You can either use a can of pumpkin puree, or make your own Homemade Pumpkin Puree (or use Roasted Sweet Potato Puree). For double pumpkin, use pumpkin seed butter in the cake and the frosting, but peanut butter, tahini, or almond butter will also work

WET
- 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

1. Preheat your oven to 350F, and line a 9" circle pan with parchment paper. Lightly spray the paper with oil

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, and sweeteners

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

https://www.poormanprotein.com/recipes/pumpkin-cake

Servings: 12
1 slice
Calories: 166
Protein: 8 g
Fat: 6 g
Carbs: 24 g
Fiber: 4 g

Description

Time

Prep Time:

15 minutes

Cook Time:

40 minutes

Total Time:

55 minutes

Cost

Total Cost:

Cost per Serving:

$0.53

Ingredients

Serving(s)

Wet

15 oz Pumpkin puree

1/2 cup Plain nonfat greek yogurt

1/4 cup Pumpkin seed butter

1 large Egg

2 tbsp Honey

1 tsp Liquid monk fruit

Dry

1/2 tsp Salt

2 tsp Cinnamon

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 tsp Baking powder

1 tsp Baking soda

2 tbsp Cornstarch

2 cup Oat flour

Frosting

2 medium Frozen banana

1/2 cup Nonfat cottage cheese

2 tbsp Pumpkin seed butter

1 tsp Cinnamon

Instructions

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Preheat your oven to 350F, and line a 9" circle pan with parchment paper. Lightly spray the paper with oil
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, and sweeteners

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

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

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