November 5th, 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
-
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.
Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.
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
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
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:
