Non-existent white chocolate pumpkin cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 248.8
- Total Fat: 8.4 g
- Cholesterol: 5.7 mg
- Sodium: 286.5 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 4.4 g
- Protein: 6.2 g
View full nutritional breakdown of Non-existent white chocolate pumpkin cake calories by ingredient
Introduction
No eggs, no added granulated sugar, no butter!As these are regular ingredients in cake, and are not present in this cake, this is why it is called a 'non-existent' white chocolate pumpkin cake
The recipe is highly able to be modified and suggested additions might be:
Flaxseed/nuts meal
oatmeal (better if its in bits)
Other spices/vanilla bean
No eggs, no added granulated sugar, no butter!
As these are regular ingredients in cake, and are not present in this cake, this is why it is called a 'non-existent' white chocolate pumpkin cake
The recipe is highly able to be modified and suggested additions might be:
Flaxseed/nuts meal
oatmeal (better if its in bits)
Other spices/vanilla bean
Number of Servings: 8
Ingredients
-
2 cups mushed pumkin (I use japanese variety of pumkin)
200g of white chocolate (note, this may be too sweet, so ad lib between 100-200g)
nutmeg, cinnamon, cloves (and others to your taste)
1/4 cup skim milk
2 cups wholemeal (brown) flour (self raising)
pinch of salt
Directions
Makes about 1x (13x13x3cm) baking dish which can be sliced into 8 serves at ~250 calories a piece if recipe followed.
1. Peel the pumkin
2. cut the flesh into cubes and put it in a pot with a bit of water at the bottom.
3. boil until soft and easily mushed by stirring
In another pan:
1.put the chocolate chips and skim milk into the pan, add the spices, heat on low and stir until melted together.
(I believe its possible to substitute this with condensed milk, although this is as of yet untested)
2. Add the spices and mix through
3. Bring the boil but be careful not to burn.
In the final bowl:
1. Add a pinch of salt to the flour and mix through.
2. Mix the pumpkin purée into the self raising flour (It will be a bit dry, if so add a bit of the watery part of the pumpkin
purée)
3. Add the white chocolate sauce to the mixture and mix until combined well.
3. Pour it into a pan 13x13 cm (Silicone works well) and bake at 180 degrees Celsius for about 30 minutes
Additional notes: this cake will not raise (so the use of self-raising flour is questionable but this is what I always use)
Number of Servings: 8
Recipe submitted by SparkPeople user WHITEWRITER.
1. Peel the pumkin
2. cut the flesh into cubes and put it in a pot with a bit of water at the bottom.
3. boil until soft and easily mushed by stirring
In another pan:
1.put the chocolate chips and skim milk into the pan, add the spices, heat on low and stir until melted together.
(I believe its possible to substitute this with condensed milk, although this is as of yet untested)
2. Add the spices and mix through
3. Bring the boil but be careful not to burn.
In the final bowl:
1. Add a pinch of salt to the flour and mix through.
2. Mix the pumpkin purée into the self raising flour (It will be a bit dry, if so add a bit of the watery part of the pumpkin
purée)
3. Add the white chocolate sauce to the mixture and mix until combined well.
3. Pour it into a pan 13x13 cm (Silicone works well) and bake at 180 degrees Celsius for about 30 minutes
Additional notes: this cake will not raise (so the use of self-raising flour is questionable but this is what I always use)
Number of Servings: 8
Recipe submitted by SparkPeople user WHITEWRITER.