This spice cake is a delicious, healthy remake of classic pumpkin bars. We love it for breakfast.
High Protein, Pumpkin Spice Cake
Servings: 9–12
Preparation Time: 10 minutes
Ingredients:
- 2/3 cup whole cane sugar
- 1/2 cup coconut oil
- 2 tablespoons molasses
- 2 eggs
- 1 cup cottage cheese or Greek yogurt
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cup whole wheat, spelt, or buckwheat flour
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 1/2 cups chopped walnuts or pecans
Directions:
Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree, and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don’t stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately, you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9 x 9-inch baking pan. Sprinkle nuts over the top.
Bake at 350 degrees for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Recipe and photo submitted by Melodie, Fort Mill, SC.
