I'm placing this recipe in this forum as it truly is a healthy, no-guilt, and yummy treat. I made it in response to a challenge from our tribal newspaper, for whom I supply monthly recipies. They asked me for a low or no-fat desert recipe, and so I created this one. As it came out very good, I'm sharing it with my freinds at DC.
So, go ahead and make up this tasty snack cake and know that you are actually eating something healthy.
Pumpkin Snack Cake
This cake was created was created in response to a challenge from one of the Tribal Paper Staff. I inquired what type of recipe to submit and the instant answer was – fat-free. So I thought about it a bit, and kicked some ideas around in my head. After a bit, I remembered a batch of pancakes that I had made from left over pumpkin pie filling, and how those who ate them raved about the quality and flavor. So I decided to modify that idea and make a pumpkin snack cake. The cake came out very good, moist, and tender, with a great flavor.
The basis of this cake is to use a modified version of pumpkin pie filling, adding healthy ingredients to turn it into a snack cake. And so I give you a truly healthy recipe, with whole grains, a great vegetable full of Vitamin A, and no added fat. This cake not only tastes great, but is actually good for you. Enjoy.
1 fifteen ounce can pumpkin
3 large eggs
1 ½ cups natural, unsweetened apple sauce
½ cup water
1 ½ cups whole wheat flour
¾ cup rolled oats
½ tsp. salt
2 tbs. doubel-acting baking powder
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 cup sucralose sweetener (Splenda), or sugar
1 cup chopped walnuts
Preheat oven to 350’ F.
Spray a nine-inch square cake pan with baking spray.
Combine moist ingredients in a large bowl and whisk until smooth. Mix together the dry ingredients in a seperate bowl until all is evenly mixed. Add the moist ingredients to the dry ingredients. Fold together until the batter is formed. Pour the batter into the cake pan and bake for 45 minutes. Test by inserting a toothpick into the cake. If it comes out clean, the cake is done.
This cake can also be altered by adding raisins, or drained pineapple chunks to the batter before baking. It can be eaten plain, or spread with butter, or a light cream cheese icing. But it is equally good with a cold glass of milk.
Seeeeeeya; Goodweed of the North