Gluten free pumpkin cake

Name: Gluten free pumpkin cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 3 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup); .5 cup Palm Sugar (1 cup) (by LECTERCLARICE); 2 large Egg fresh whole raw; 1 serving Egg white large; .5 cup Applesauce unsweetened; 6 tbsp Coconut Secret Raw Coconut Flour (by GEORGEVW); 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 1 serving Vanilla Shakeology (35g)=1scoop; 2 tsp Pumpkin Pie spice; 2 serving Brummel & Brown Original Spread made with Yogurt 1 Tbsp; .5 cup unsifted Powdered Sugar; .33 serving Vanilla Shakeology (35g)=1scoop; 2 tsp Vanilla Extract; 1 tsp Baking Soda; 1 dash Salt; 0.5 cup King Arthur Flour Gluten Free Pancake Mix (1/3 cup = 1 serving dry)

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 12

Ingredients

3 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup) .5 cup Palm Sugar (1 cup) (by LECTERCLARICE) 2 large Egg, fresh, whole, raw 1 serving Egg white, large .5 cup Applesauce, unsweetened 6 tbsp Coconut Secret Raw Coconut Flour (by GEORGEVW) 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 serving Vanilla Shakeology (35g)=1scoop 2 tsp Pumpkin Pie spice 2 serving Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp .5 cup, unsifted Powdered Sugar .33 serving Vanilla Shakeology (35g)=1scoop 2 tsp Vanilla Extract 1 tsp Baking Soda 1 dash Salt 0.5 cup King Arthur Flour Gluten Free Pancake Mix (1/3 cup = 1 serving dry)

Directions

Preheat oven to 350. Bake for 40 min. Add frosting after cooked.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SNICKY263.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 169.2
Total Fat: 4.8 g
Cholesterol: 31.6 mg
Sodium: 251.3 mg
Total Carbs: 26.8 g
Dietary Fiber: 3.6 g
Protein: 5.4 g

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