Healthy 100-Calorie Pumpkin Cake Recipe
Introduction
This 100-Calorie Pumpkin Cake is a light and moist treat perfect for anyone watching their calories but still craving something sweet. Made with simple ingredients, it’s easy to prepare and satisfies the autumn flavors of pumpkin without the guilt.
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/4 cup sweetener (such as stevia or erythritol)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch cake pan.
- Step 2: In a bowl, combine the pumpkin puree, flour, and sweetener until you have a smooth batter.
- Step 3: Pour the batter into the prepared pan and spread evenly.
- Step 4: Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake feels light and moist.
- Step 5: Let the cake cool before slicing and serving.
Tips & Variations
- For extra moisture and flavor, add a teaspoon of vanilla extract or pumpkin pie spice to the batter.
- Swap all-purpose flour for whole wheat flour for added fiber, adjusting liquid slightly if needed.
- If you prefer a sweeter cake, increase the sweetener slightly, but keep an eye on calories.
Storage
Store the pumpkin cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave for 15-20 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Is this recipe gluten-free?
As written, the recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend and adjust baking time as needed.
PrintHealthy 100-Calorie Pumpkin Cake Recipe
This 100-Calorie Pumpkin Cake is a light, moist, and delicious dessert perfect for enjoying a guilt-free treat. Made with pumpkin puree, flour, and a natural sweetener, this cake brings the warm flavors of fall to your table without the extra calories. Ideal for those seeking a low-calorie dessert option that doesn’t sacrifice taste or texture.
- 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
- 3/4 cup all-purpose flour
Wet Ingredients
- 1/2 cup pumpkin puree
Sweetener
- 1/4 cup granulated sweetener (such as erythritol or a low-calorie sugar substitute)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease or line an 8-inch cake pan with parchment paper to prevent sticking.
- Mix the dry ingredients: In a bowl, sift together the flour and sweetener to ensure an even distribution and to aerate the mixture, helping the cake maintain a light texture.
- Combine wet and dry: Add the pumpkin puree to the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can affect the cake’s tenderness.
- Bake the cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is light and fully cooked.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy your healthy, low-calorie pumpkin cake!
Notes
- You can use almond flour or gluten-free flour for a gluten-free version, adjusting quantities as needed.
- For added flavor, consider mixing in warm spices like cinnamon, nutmeg, and cloves.
- Make sure not to overbake to keep the cake moist and tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: pumpkin cake, low calorie dessert, healthy pumpkin recipe, pumpkin puree cake, guilt-free dessert
