Healthy Pumpkin Cake Slice
A delicious and healthy take on the classic pumpkin cake, perfect for a guilt-free treat.
Equipment
- 1 Mixing Bowls Large and medium
- 1 Baking Pan 8x8 inch square pan
- 1 Measuring Cups and Spoons Standard set
Ingredients
Dry Ingredients
- 1.5 cup all-purpose flour or gluten-free blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 1 cup pumpkin puree unsweetened
- 0.5 cup maple syrup or honey
- 0.25 cup coconut oil, melted or olive oil
- 2 large eggs or flax eggs
- 1 tsp vanilla extract
Optional
- 0.5 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.1.5 cup all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp salt
- In a large bowl, combine pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract. Mix well.1 cup pumpkin puree, 0.5 cup maple syrup, 0.25 cup coconut oil, melted, 2 large eggs
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in chopped walnuts or pecans, if using.1 tsp vanilla extract
- Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cut into slices and serve.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.