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Ingredients:
For the Cake:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup Greek yogurt (plain or vanilla)
1/3 cup maple syrup or honey
1/4 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
For the Optional Topping:
2 tablespoons chopped nuts (such as walnuts or pecans)
2 tablespoons dark chocolate chips or dried cranberries
A sprinkle of cinnamon sugar (optional)
Directions:
Preheat the Oven: Preheat your oven to 350ยฐF (175ยฐC). Grease an 8x8-inch baking pan or line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup (or honey), applesauce, eggs, and vanilla extract until smooth.
Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Prepare the Batter: Pour the batter into the prepared baking pan and spread it evenly.
Optional Topping: If desired, sprinkle the chopped nuts, dark chocolate chips, or dried cranberries on top of the batter. You can also add a light sprinkle of cinnamon sugar for extra flavor.
Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve: Slice and enjoy this healthy pumpkin cake on its own, or with a dollop of Greek yogurt or a drizzle of honey for added sweetness.
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
Total Time: 40 minutes
Kcal: 180 kcal per slice
Servings: 9-12 slices