Healthy Pumpkin Cake Slice
A delicious and guilt-free pumpkin cake slice, perfect for a healthy treat.
Equipment
- 1 Mixing Bowls Various sizes
- 1 Baking Pan 8x8 inch square pan
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1.5 cup Whole wheat flour Provides fiber
- 1 tsp Baking soda For leavening
- 0.5 tsp Baking powder For extra lift
- 1 tsp Cinnamon Adds flavor
- 0.5 tsp Nutmeg Adds warmth
- 0.25 tsp Salt Enhances flavor
Wet Ingredients
- 1 cup Pumpkin puree Provides moisture and flavor
- 0.5 cup Unsweetened applesauce Replaces some oil/butter
- 0.25 cup Maple syrup Natural sweetener
- 2 Large eggs Provides structure
- 1 tsp Vanilla extract Adds flavor
Optional
- 0.25 cup Chopped walnuts Adds crunch
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.1.5 cup Whole wheat flour, 1 tsp Baking soda, 0.5 tsp Baking powder, 1 tsp Cinnamon, 0.5 tsp Nutmeg, 0.25 tsp Salt
- In a separate bowl, whisk together pumpkin puree, applesauce, maple syrup, eggs, and vanilla extract.1 cup Pumpkin puree, 0.5 cup Unsweetened applesauce, 0.25 cup Maple syrup, 2 Large eggs
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts.1 tsp Vanilla extract
- Pour the 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 enjoy!
Notes
For a richer flavor, add 1/4 cup of melted coconut oil. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.