Life is so good. All of my kids sleep through the night, my husband will soon be done with football season, I’m finally fitting back into most of my clothes, Fall weather is finally here in Las Vegas, and the holiday’s are just around the corner! This is seriously the best time of year!
I have been wanting to share this recipe for a really long time but the time just hasn’t been right until now. I have shared this recipe on my Instagram a few times but I’m excited to now have it officially on the blog. I also decided to change the name from pumpkin protein bars to skinny pumpkin cake because duh, it’s like eating a fabulous pumkin-y cake! Ladies, if you’re a pumpkin lover and you’re watching your figure, you have got to try this! It’s made with oat flour and applesauce so I say you can even eat it for breakfast! Why not!?
My favorite baking flour has always been oat flour, even when eating a mostly Paleo diet. I like it because it replaces all purpose white flour nicely in recipes, it’s super cheap to make yourself, it’s very filling, and it’s just all around a healthier option. To make your own simply put some old fashion oats in your blender and blend. I keep a container of oat flour in my pantry for baking.
I decided to name this the skinny pumpkin cake because it’s super low fat. This is good news because you can throw some chocolate peanut butter or hazelnut butter on top as the frosting without feeling like you’ve consumed way too much fat. Mmmm. This pumpkin cake is great without a topping at all, but it’s fun to try different toppings out. The white “frosting” in most the pictures is a 1:1 ratio of some Greek yogurt cream cheese and plain Greek yogurt with a few drops of liquid stevia mixed in. It was perfect!
***Scroll to the bottom of page for printable recipe.
To make this super easy skinny pumpkin cake preheat your oven to 350 degrees and simply combine these wet ingredients:
- 2 cups pure pumpkin
- 4 egg whites
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 4 oz. applesauce
- 1/2 cup fat free milk
Next dump in your dry ingredients:
- 2 cups oat flour
- 2 scoops vanilla whey protein powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Pour into a greased baking dish and bake for about 30-35 mins.
You’ll know it’s done when the top is golden brown and a toothpick inserted into the center of the cake comes out clean. This time I used my 8X12 dish instead of my usual 9X13 baking dish. Makenna’s favorite new activity is to pull everything out of the cupboards so that is what she did with my 9X13 dish last week. She was fine, but the dish didn’t make it. I’m pretty sure it broke into at least a trillion microscopic pieces. I spent a good 30 minutes sweeping and vacuuming that mess up.
Follow us on Pinterest for more great recipe suggestions! We love seeing Stay Fit Mom recipes in your kitchen! Post your meals to Instagram and be sure to tag @stayfitmom_Krista and @stayfitmom_Tracy!
You might also like these recipes from Stay Fit Mom: