But I’m still on vacation!

Excuses, excuses, I have too many.  One of my resolutions for the new year is to cut down (or maybe eliminate?) my added-sugar intake.  Even though my old Hersheys chocolate addiction has been cured, I found myself resorting to similar foods near the end of 2011…  I guess due to school stress?  All I know is that I ate chocolate at least once a day, I ate storebought protein bars too much and made excuses to replace healthy dinners with homemade cakes.

But that ends now.  I vow to savor my homemade baked goods during breakfast time only, and keep lunches and dinners savory.  I hope this lasts the whole year.  The last thing I want to do is stuff my face with cake sprawled out on the kitchen floor… at 3am… dazed… yet happy.  Not like that’s ever happened or anything.  Anyways, the cake.  It is unbelievably moist, rich, and full of flavor and spice!  I even left a slice uncovered on the counter and it stayed moist for breakfast the next day.  Hey, what’s wrong with cake for breakfast??

Pumpkin & Apple Cider Spice Cake

Yield: one 9 inch cake

Ingredients

    Dry:
  • 80g (1/2 cup) Brown Rice Flour
  • 72g (3/4 cup) Old Fashioned Rolled Oats, blended to a flour
  • 72g (3/4 cup) Old Fashioned Rolled Oats, left whole
  • 65g (10 tbs) Soy Protein Powder
  • 3/4 cup Granulated Erythritol (or dry sweetener of choice)
  • 6g (1 tbs) Ground Flaxseed
  • 1 tbs Cinnamon
  • 1/16 tsp Nutmeg
  • 1/16 tsp Cloves
  • 3/4 tbs Baking Powder
  • 1+1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • Wet:
  • 2 cups Apple Cider (no sugar added)
  • 1 cup 100% Pure Pumpkin Puree, canned
  • 1/2 cup Egg Whites
  • 28g (2 tbs) Sunflower Oil (or any other neutral oil)
  • 42g (2 tbs) Pure Maple Syrup
  • 42g (2 tbs) Molasses
  • 1 tbs Butterscotch Extract
  • 2+1/2 tsp Vanilla-flavored Stevia Extract
  • 1 tsp Vanilla Extract
  • 1 tsp Maple Extract
  • 1/4 tsp Lemon Flavor
  • 1 tbs Apple Cider Vinegar

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit and spray your cake pan with cooking spray
  2. In a large mixing bowl, add the dry ingredients and mix well
  3. In a medium mixing bowl, add the pumpkin, apple cider, oil, maple syrup, molasses, extracts and vinegar
  4. In a small bowl, add the egg whites and whisk. Add the egg whites to the other wet ingredients and whisk again. Add the wet to dry and fold. Give the batter a vigorous whisk for about 20 seconds, or until all the clumps break apart. Pour into the cake pan and bake for 50-55 minutes, or until a knife comes out clean.

Notes

*This is a high altitude recipe (for about 3,000 feet), so if you live at sea level don't attempt this recipe without making some adjustments!

Unfortunately, the frosting you see in the pictures was not a success. It had a great flavor but it was a little gritty, so I recommend either using this Cinnamon-Spiced Icing or this Classic White Icing to top the cake off.

This recipe is: low fat, high protein, gluten free!

http://dessertswithbenefits.com/pumpkin-apple-cider-spice-cake/

Labels: Brown-Rice-Flour, Butterscotch, Cakes-and-Cupcakes, Egg-Whites, Erythritol, Flax, Gluten-Free, High-Altitude, High-Protein, Low-Fat, Maple, Molasses, Oats, Pumpkin, Soy-Protein

Comments (4)

  1. Alex@Spoonful of Sugar Free: January 6, 2012

    This looks so incredibly AMAZING, Jessica! And I think I own that same fork….

  2. Grady Baylis: February 21, 2013

    I simply want to tell you that I’m new to weblog and certainly liked this page. Most likely I’m want to bookmark your blog post . You amazingly have really good writings. Kudos for sharing your blog site.

  3. Shinta Wiharza: October 10, 2014

    Hi Jessica, thanks for all your great recipes..
    May I ask if there is no apple cider here in my country, can I change it to apple juice?

  4. dessertswithbenefits: October 10, 2014

    Shinta Wiharza-
    Yup! Apple juice should work just fine in place of the apple cider :)
    I hope you like the recipe!
    -Jess

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