If you want to lower the fat count in my cake, leave out the coconut oil, and of course you could use a sweetener or maple syrup instead of the honey. It isn’t a very sweet cake at all, so add more if you like sweeter!
I am eating Greek yogurt again these days, so I chose some fat free plain for our toppings, and added vanilla to mine, and vanilla and a bit of sweetener to The Captain’s. It was really good… and really filling!
It powered me through my run a few hours later, that’s for sure.
I think nut butters or a slurry of protein powder and almond milk or fresh berries would be really good on this cake, too. Or, how about some ice cream? For breakfast... why not?
Makes 2 servings
- 1 cup pumpkin puree
- 2 tsp coconut oil
- 1/4 cup almond meal
- 2 tsp liquid honey
- 2 eggs
- 1 tsp pumpkin pie spice or healthy dashes of cinnamon, nutmeg and cloves
- 1/2 tsp vanilla extract
- Melt the coconut oil and add to pumpkin in a medium bowl. Mix well.
- Add the almond meal and combine well.
- Stir in the rest of the ingredients.
- Spoon batter into a microwave safe cooking bowl and cook on HIGH for 5 minutes.
- Remove from microwave oven and allow to rest 5 minutes.
- Divide in half and serve with topping of choice.
Per serving, no topping.
Weight Watchers P+ = 7.
Calories 255; Protein 11g; Carbohydrate 18g; Fat 17g; Fibre 7g.
Mixing the ingredients together
The batter will be wet, but should not be runny. If it is, add another tablespoon of almond meal
It will change color as it cooks and should be firm to the touch, but still moist
My serving with Greek yogurt and a dash of cinnamon... Mmmmm...
How about you? Still eating pumpkin or have you had your fill?