100-Calorie Pumpkin Cake Recipe
Introduction
This 100-Calorie Pumpkin Cake is a delightful way to enjoy the flavors of fall without the guilt. Light, moist, and naturally sweetened, it’s perfect for a healthy dessert or snack.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1/4 cup sweetener of choice (such as sugar substitute or honey)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch baking pan.
- Step 2: In a bowl, combine the pumpkin puree, flour, and sweetener until smooth and well mixed.
- Step 3: Pour the batter into the prepared pan and spread evenly.
- Step 4: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cake is light and moist.
- Step 5: Allow the cake to cool before slicing and serving.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon or pumpkin pie spice to the batter.
- Substitute whole wheat flour for a nuttier taste and added fiber.
- Use maple syrup or agave nectar as a natural sweetener alternative.
- Add chopped nuts or raisins for texture and sweetness.
Storage
Store the pumpkin cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days or freeze individual slices for up to a month. Reheat gently in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and makes this recipe quick and easy.
Is this recipe gluten-free?
The recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend.
Print100-Calorie Pumpkin Cake Recipe
A light and moist pumpkin cake made with only 100 calories per serving, featuring pumpkin puree, flour, and sweetener for a delicious, low-calorie dessert option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sweetener (such as erythritol or a sugar substitute)
Wet Ingredients
- 1 cup pumpkin puree
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking environment.
- Mix Dry Ingredients: In a bowl, combine the flour and sweetener thoroughly to distribute the sweetener evenly.
- Add Pumpkin Puree: Stir in the pumpkin puree until the batter is smooth and uniform without any lumps.
- Prepare Baking Pan: Lightly grease or line a small baking pan with parchment paper to prevent sticking.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for approximately 20-25 minutes until the cake is light, moist, and a toothpick inserted comes out clean.
- Cool and Serve: Allow the cake to cool before slicing and serving to achieve the best texture and flavor.
Notes
- You can use alternative flours like whole wheat or a gluten-free blend if preferred, but baking times may vary.
- Adjust the amount or type of sweetener based on dietary needs and sweetness preference.
- For extra flavor, add cinnamon, nutmeg, or vanilla extract to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: pumpkin cake, low calorie dessert, healthy pumpkin dessert, 100 calorie cake, pumpkin puree recipe, light pumpkin cake
