Gluten free pumpkin cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten free pumpkin cake calories by ingredient


Introduction

Gluten free pumpkin cake Gluten free pumpkin cake
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.