Pumpkin Bundt Cake
Cake + pumpkin = perfection... Am I right or am I right?
Ingredients:
1 can Libby's pumpkin puree
1/3 oat flour or quinoa flour
2 eggs
6 ounces plain, nonfat greek yogurt
2tbs agave nectar
1/4-1/3 cup stevia
4 tbs cacao chips (or cocoa)
1/4 cup chopped walnuts
1 tsp. butter extract
1 tsp. vanilla extract
1-2 tsp. pumpkin spice
Directions:
1. Preheat oven to 375F
2. Mix together pumpkin, eggs, yogurt, agave, and both extracts
3. Add in flour, stevia, and pumpkin spice
4. Mix well and add walnuts and cacao chips
5. Coat bundt cake pan with nonstick spray
6. Pour batter into pan
7. Bake for 25-30 minutes, or until toothpick comes out clean
8. Let cool for 20 minutes and flip onto plate to serve
***Nutrition Facts (1 out of 8 servings)- Calories: 142, Protein: 6g, Carbs: 16g, Fiber: 3g, Sugar: 10g, Fat: 4g
1 can Libby's pumpkin puree
1/3 oat flour or quinoa flour
2 eggs
6 ounces plain, nonfat greek yogurt
2tbs agave nectar
1/4-1/3 cup stevia
4 tbs cacao chips (or cocoa)
1/4 cup chopped walnuts
1 tsp. butter extract
1 tsp. vanilla extract
1-2 tsp. pumpkin spice
Directions:
1. Preheat oven to 375F
2. Mix together pumpkin, eggs, yogurt, agave, and both extracts
3. Add in flour, stevia, and pumpkin spice
4. Mix well and add walnuts and cacao chips
5. Coat bundt cake pan with nonstick spray
6. Pour batter into pan
7. Bake for 25-30 minutes, or until toothpick comes out clean
8. Let cool for 20 minutes and flip onto plate to serve
***Nutrition Facts (1 out of 8 servings)- Calories: 142, Protein: 6g, Carbs: 16g, Fiber: 3g, Sugar: 10g, Fat: 4g