November 21st, 2024
Recipes
Easy Pumpkin Snack Cake
Valentina P
- Difficulty
•
- Time 30"
Pumpkin Snack Cake – made with just 6 healthy ingredients! No refined sugar, naturally grain-free, and so tasty as a sweet snack.
How To MakeDiet Type: Paleo
Shopping List
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For the Cake
- 2 cups almond flour (Note 1)
- 1 1/2 cups pumpkin puree
- 10 medjool dates, pitted
- 2 large eggs (Note 2 for vegan)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (we like this one)
- pinch of salt Mix-Ins or Toppings
- 1 cup chopped pecans and/or chocolate chips
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line and grease 1 (8 in. x 8 in.) pan(s) with parchment paper, so that the excess paper hangs off the edges. These flaps will help lift the bars out of the pan after baking.
- Step 2: Combine the dates, pumpkin, pie spice, and salt in a food processor. Once smooth, add the eggs (or flax eggs) and pulse lightly to combine. Add the almond flour and baking soda and blend until smooth, without over-mixing. Fold in any optional mix-ins.
- Step 3: Pour the thick batter into the pan. Spread evenly and bake for 30 to 35 minutes, or until cooked through. Transfer to a cooling rack. It will be very soft, so let it cool before handling.
- Serve: Once fully cooled, carefully use the parchment paper flaps to remove the cake from the pan. Enjoy.
Recipe Notes
Note 1: Want a higher protein option? Use 1.5 cups of almond flour + .5 cup of protein powder, and 2 additional dates. All other ingredients remain the same. Note 2: For an egg-free option, combine 2 tablespoons flax meal + 5 tablespoons cold water in a small bowl. Refrigerate for 10 minutes, or until thickened to a gel-like consistency.
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These soft and moist (sorry, not sorry) bars are easy to make and wholesome enough to enjoy for breakfast. No grains needed, oil-free, and only 2g of net carbohydrates per piece. They're perfect alongside a warm cup of coffee.
How To MakeDiet Type: Low-carb
Shopping List
- 2 1/2 cups almond flour
- 1 cup pumpkin puree
- 1 cup mix-ins of choice, optional (chopped pecans, chocolate chips, etc)
- 3 large eggs
- 1/2 cup low-carb granulated sweetener (1:1 sugar substitute)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- pinch of salt
Instructions
- Step 1: Preheat the oven to 350°F. Line and grease 1 (8 in. x 8 in.) pan(s) with parchment paper, so that the excess paper hangs off the edges. These flaps will help lift the bars out of the pan after baking.
- Step 2: Combine all ingredients, except the optional mix-ins, and stir just until smooth. Fold in any optional chocolate and/or nuts (or use it as a topping).
- Step 3: Pour the batter into the pan. Spread evenly and bake for 40 to 45 minutes, or until cooked through. Transfer to a cooling rack. It will be very soft, so let it cool before handling.
- Serve: Once fully cooled, carefully use the parchment paper flaps to remove the cake from the pan. Enjoy.
Nutrition
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Easy Pumpkin Snack Cake
PT30M 2 cups almond flour (Note 1) 1 1/2 cups pumpkin puree 10 medjool dates, pitted 2 large eggs (Note 2 for vegan) 1 teaspoon baking soda 1 teaspoon pumpkin pie spice (we like this one) pinch of salt 1 cup chopped pecans and/or chocolate chips Gluten Free Paleo Vegan 9 Servings
Ingredients:
