Pumpkin Snacking Cake
With absolutely no added fat, this moist and tender cake is a guilt-free treat.
- Prep time: 15 min
- Makes: 20 servings
- Cook time: 45 min
- Fat.1 g
- Saturated Fat.1 g
- Cholesterol.3 mg
- Carbohydrates.30 g
- Fibre.2 g
- Sugars.17 g
- Protein.4 g
- Sodium.228 mg
- Potassium*.88 mg
|2 cup / 500 ml||puréed pure pumpkin|
|1 1/4 cup / 300 ml||2% milk|
|2/3 cup / 150 g||Naturegg Simply Egg Whites, well shaken|
|2 tsp / 10 ml||vanilla extract|
|2 1/2 cup / 625 ml||all-purpose flour|
|3/4 cup / 175 ml||each granulated sugar and brown sugar|
|1 tbsp / 15 ml||baking powder|
|2 tsp / 10 ml||ground cinnamon|
|1 1/2 tsp / 7 ml||baking soda|
|1/2 tsp / 2 ml||each ground nutmeg, ginger and salt|
|1/4 tsp / 1 ml||ground allspice|
Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (3 L) baking dish.
Whisk the pumpkin with the milk, egg whites and vanilla until smooth. Whisk the flour with the granulated and brown sugars, baking powder, cinnamon, baking soda, nutmeg, ginger, salt and allspice in a separate, large bowl. Stir the wet mixture into the dry mixture just until combined. Scrape the batter into the prepared pan.
Bake for 45 to 50 minutes or until a tester inserted into the centre of the cake comes out clean. Cool completely before slicing.
Stir in a handful of raisins, chopped walnuts or pecans for some added texture and flavour.
Elevate this snacking cake to a company-worthy dessert by icing with cream cheese frosting.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More
When whipping eggs, start with a low speed and then gradually work up to the whip setting on the mixer. The lower speed stretches the protein molecules and makes the mixture more readily accept air.