Frosted Pumpkin Cake

Name: Frosted Pumpkin Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 15 oz can (425 g) Pumpkin puree; 1/2 cup (120 g) Plain nonfat greek yogurt; 1/4 cup (64 g) Pumpkin seed butter; 1 egg; 2 tbsp (42 g) honey; 1 tsp (5 g) liquid stevia or monk fruit; 2 cups (180 g) oats, ground; 2 tbsp (16 g) cornstarch; 1 tsp (5 g) baking soda; 1/2 tsp (3 g) salt; 2 tsp (5 g) ground cinnamon; 1/2 tsp (1 g) ground ginger; 1/2 tsp (1 g) ground nutmeg; 1/4 tsp (0.5 g) ground cloves; 1/2 cup (113 g) nonfat cottage cheese, whipped; 2 medium frozen banana, 220 g; 2 tbsp (32 g) pumpkin seed butter; 1 tsp (2 g) cinnamon

5 steps

Prep:15minCook:40min

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 (or use 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

Updated at: Fri, 25 Oct 2024 19:24:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories166.7 kcal (8%)

Total Fat5.2 g (7%)

Carbs24.1 g (9%)

Sugars6.9 g (8%)

Protein7.8 g (16%)

Sodium278.6 mg (14%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Preheat your oven to 350F, and line an 8" circle pan with parchment paper. Lightly spray the paper with oil

Step 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

can Pumpkin puree425g

Plain nonfat greek yogurt½ cup

Pumpkin seed butter¼ cup

egg1

liquid stevia5g

honey42g

Step 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 to the pan

oats180g

cornstarch16g

baking soda5g

salt3g

ground cinnamon5g

ground ginger1g

ground nutmeg1g

ground cloves0.5g

Step 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

Step 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. Spread on top of the cooled cake, slice, and serve

cinnamon2g

pumpkin seed butter32g