Marbled Pumpkin Praline Cake
Nutrition per Serving
350
Calories
6g
Protein
45g
Carbs
15g
Fat
This recipe uses whole wheat and almond flours for a lower GI, and natural sweeteners like maple syrup and coconut sugar. Grocery list: whole wheat flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, unsweetened pumpkin puree, unsweetened almond milk, maple syrup, vanilla extract, unsalted butter, coconut sugar, pecans.
Ingredients
1 cup (128g) whole wheat flour, 1/2 cup (64g) almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 cup (120g) unsweetened pumpkin puree, 1/4 cup (60ml) unsweetened almond milk, 1/4 cup (60ml) maple syrup, 1 tsp vanilla extract, 1/4 cup (60g) unsalted butter, melted, 1/4 cup (50g) coconut sugar, 1/2 cup (60g) chopped pecans
Instructions
1. Preheat oven to 350F (175C). Grease and flour a 9-inch (23cm) cake pan. 2. In a large bowl, combine flours, baking powder, baking soda, salt, and spices. 3. In another bowl, mix pumpkin puree, almond milk, maple syrup, and vanilla extract. 4. Gradually add the wet ingredients to the dry, stirring until just combined. 5. Pour half of the batter into the prepared pan. 6. Mix melted butter, coconut sugar, and pecans in a small bowl. Drizzle half over the batter in the pan. 7. Pour the remaining batter over the praline layer, then top with the remaining praline. 8. Use a knife to swirl the praline into the batter, creating a marbled effect. 9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 10. Let cool before serving.
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