Run For 3.1 Pumpkin Cake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 268.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 385.6 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 4.6 g
- Protein: 11.6 g
View full nutritional breakdown of Run For 3.1 Pumpkin Cake calories by ingredient
Introduction
Breakfast time or Snack time! Breakfast time or Snack time!Number of Servings: 1
Ingredients
-
Cake:
1/4 cup Flour of choice (I used Spelt Flour)
2 Tbs. Coconut Flour (No substitute for this one)
1/2 tsp. Baking Powder
1/8 tsp. Baking Soda
1/8 tsp. Pumpkin Pie Spice
1/4 tsp. Vanilla
pinch of salt
1 tsp. Sweetleaf Stevia (Or sugar substitute of your choice)
1 Tbs. Canned Pumpkin
3 Tbs. Egg Substitute
1/4 cup nondairy milk of choice (I use unsweetened Flax milk)
Frosting:
2 tsp. Butterscotch Pudding mix, dry
1 tsp. Coconut Flour
1/4 cup Sugar Free Maple Syrup
Tips
~Pastry flour would be ideal for a more tender cake, but don't make a special trip to buy some.
~Coconut flour doesn't really have a substitute. It can be purchased at most major grocery stores.
~I don't have a big sweet tooth. The sweetleaf was perfect for me. You can adjust accordingly.
**Be sure to adjust the recipe stats for any substitutions that you make!**
Directions
Mix all the cake ingredients. Put into small baking dish sprayed with nonstick baking spray.
Bake at 350 for 25-30 minutes.
Combine frosting ingredients and spread over warm cake.
Enjoy!
Serving Size: 1 'BIG' Cake or Muffin
Bake at 350 for 25-30 minutes.
Combine frosting ingredients and spread over warm cake.
Enjoy!
Serving Size: 1 'BIG' Cake or Muffin
