Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans
Healthy Butterscotch Pumpkin Bundt Cake with Cinnamon Protein Icing

Besides that Spiced Pumpkin Maple Ice Cream I made last month, I have never had much luck with pumpkin.  I won’t get into the details, but I recall having four failed recipes using pumpkin …  within the last two months …  so sad.

Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

But let’s get to the good part (where I finally struck luck with pumpkin):  this cake!  *points to picture above*

After making the Apple Cinnamon Butterscotch Cake, I’ve been dying to make something else with butterscotch extract.  And so, I gave pumpkin another try.

Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

A very good decision!  Technically, I gave pumpkin two tries.  I mean, could you really see me–of all bakers–making a perfectly good cake in my first trial?  Um, no.  For a cake to taste this good, it is bound to have a dark past  (aka, a failed brother or sister recipe, or, was baked by someone struck with an unlucky “pumpkin curse”)

One of the problems I always seem to have with pumpkin, is that the end product always turns out bland.  Since this recipe uses oats, another bland ingredient, I had to try extra hard to squeeze in more flavor without ruining the texture of the cake.  That’s what I thought I did in the first trial, but what did I get?  A giant bundt cake with no flavor whatsoever, and along with that, it was much too moist with an almost mushy texture.  Not something I look forward to in a cake!

Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

So along came the second trial.

For a better texture, I removed some of the oat flour and added in whole oats instead, omitted the applesauce and egg replacer, used pureed tofu instead of greek yogurt, and added one teaspoon of baking soda.

For a better flavor, I doubled the cinnamon, nutmeg and butterscotch extract, and added sucanat and maple sugar.  I also added the spiced icing because it felt like the cake was missing something …  or maybe I just wanted some icing …

Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans
Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

And just look at what it adds to the cake!  Better looks and better taste!  This makes for a happy baker.  This cake was super moist, but not too moist like the first trial, and struck a perfect balance between soft and firm, something every bundt cake should have.  The icing (obviously) completed the cake, hands down.  It added even more sweetness and deliciousness.  It was simply scrumptious.  I was quite surprised as to how little I tasted the pumpkin, though, since I used a whole can of it!  But this is a good thing for me as I am not a pumpkin fan–I appreciate pumpkin flavor, I just don’t love it.  The pumpkin may be more prominent without the icing, but, would anyone sacrifice the icing for more pumpkin flavor?  I certainly hope not!

1 large bundt

Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing (high altitude)

   

Ingredients:

Cake:
  • 144g (1½ cups) Old Fashioned Rolled Oats, blended to a flour
  • 144g (1½ cups) Old Fashioned Rolled Oats, left whole
  • 160g (1 cup) Brown Rice Flour
  • 120g (1½ cups) Whey Protein Concentrate
  • 96g (½ cup) Sucanat
  • 36g (¼ cup) Pure Maple Sugar
  • 13g (2 tbs) Ground Flaxseed
  • 2 tbs Ground Cinnamon
  • 2 tsp Ground Ginger
  • ⅛ tsp Ground Nutmeg
  • 1 tbs Double Acting Baking Powder
  • 2 tsp Baking Soda
  • ½ tsp Salt
  • 255g (⅗ package) Firm Tofu, drained
  • one 15oz can 100% Pure Pumpkin Puree
  • 1 cup 100% Apple Juice
  • 84g (¼ cup) Pure Maple Syrup
  • 84g (¼ cup) Molasses
  • 56g (¼ cup) Grapeseed Oil
  • 5 tsp Butterscotch Flavor
  • 5 tsp Stevia Extract
  • 2 tsp Vanilla Extract
  • 1 tsp Natural Butter Flavor (or more Vanilla Extract)
  • 1 tsp Maple Flavor
  • 1 tbs Apple Cider Vinegar
Cinnamon-Spiced Icing:
  • 112g (⅓ cup) Honey
  • 14g (2 tsp) Molasses
  • 40g (½ cup) Whey Protein Concentrate
  • ¼ tsp Ground Cinnamon
  • 1 tbs Chopped Pecans, for topping

Directions:

For the Cake:
  1. Preheat oven to 375 degrees Fahrenheit and thoroughly spray your bundt pan with cooking spray.
  2. In a medium-sized bowl, whisk together the oat flour, whole oats, brown rice flour, whey protein concentrate, sucanat, maple sugar, flax, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
  3. In a blender, puree the tofu, pumpkin, apple juice, maple syrup, molasses, oil, butterscotch flavor, stevia extract, vanilla extract, butter flavor, maple flavor and vinegar.  Pour the mixture into a large bowl (the larger the better).
  4. Dump the dry ingredients into the wet ingredients and whisk together until there are no clumps. Pour the batter into the prepared pan and bake for ~1 hour, or until the surface is firm to touch.
  5. Flip the pan onto a plate, leaving the pan on top of the cake.  Leave it like that overnight to let the flavors develop.  The next day, top with the icing.
For the Icing:
  1. Warm the honey and molasses for about 10-15 seconds in the microwave, or until it is runny but not too hot.
  2. Stir in the whey protein concentrate and cinnamon until even.  Scoop over cake. I had to spread mine with a knife, but very carefully, as it doesn't want to stick to the cake! It does eventually stick if you go slowly, though.
  3. Press pecans onto icing, then slice and serve. Do not let anything (like plastic wrap or foil) touch the surface of the cake otherwise the icing will come off.

Notes:

*This is a high altitude recipe (for about 2,500 feet), so if you live at sea level don't attempt this recipe without making your own adjustments to the liquid and moisture level!
Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

11 comments on “Healthy Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

  1. Jess, this cake is just out of this world gorgeous. How did you ever think of making icing out of protein powder? It looks so yummy! I just have to try it. Now stevia is one ingredient that I still haven’t worked with, but it looks like I’m gonna have to get me some, because I just have to try some of your recipes. This cake is definitely one of them! 🙂

  2. Thank you for hosting this, Jessica! Did you get my email? I just saw that you commented on Nov. 1 saying you never heard from me. I had emailed you on Oct. 25 but perhaps it was sent to your spam or something?

  3. Oh my goodness this cake looks incredible! Same with all of your other recent creations. S’mores pie? Thats healthy?! I’m so in! Haha, just found your blog and I love it!!

  4. This looks so good! I would really like to make it for Thanksgiving, but you said it is a high altitude recipe. Do you by chance know an estimate of how the recipe would differ for low altitude? Please let me know!

  5. Thanks for the tips! I’m not sure I’ll have time for a trial run before Thanksgiving so maybe I’ll just wing it :-/

  6. Jessica | Desserts With Benefits

    JoAnna-
    I would recommend reducing the tofu by 85g (or 1/5 of the package) as well as 1/4 cup of the pumpkin. I think reducing the moisture level is the main thing, but I would recommend a pre-run trial before Thanksgiving to make any needed adjustments (plus, you can add some ginger or more nutmeg if you feel it needs it). I wish I could be of more help, but I am still learning the ins and outs of different-altitude-baking.

    Good luck! 🙂 Tell me how it goes.

    -Jess

  7. Jessica | Desserts With Benefits

    JoAnna-
    It’s a very easy recipe, all I did was dump the dry ingredients in a bowl and pour the wet ingredients on top. I hope this all turns out *crosses fingers* but if it doesn’t, I hope you find a good back up plan!

  8. Thanks for such a great blog!

  9. Pingback: Desserts With Benefits» Blog Archive

  10. Alex@Spoonful of Sugar Free

    This looks so incredibly AMAZING, Jessica!

  11. Shinta Wiharza

    Hi Jessica, thanks for all your great recipes.. I will try using apple cider here instead of the juice.

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