Cooked - Pumpkin Bam Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Bam Cake

1.0

Coconut oil cooking spray

1 cup egg whites (carton or fresh)

¾ teaspoon cream of tartar, or ½ teaspoon xanthan gum

2 & ½ cups old-fashioned rolled oats

1 can pure pumpkin puree

2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

Scant ¼ teaspoon Mineral Salt

2 teaspoons aluminum-free baking powder

1 teaspoon baking soda

½ cup THM Gentle Sweet plus 2 to 4 doonks THM Pure Stevia Extra Powder

1 cup plain 0% Greek yogurt

2 Tablespoons ⅓ less fat cream cheese

2 heaping Tablespoons plain 0% Greek yogurt

½ teaspoon pure vanilla extract

2 to 3 Tablespoons THM Gentle Sweet

2 teaspoons unsweetened cashew or almond milk

Preheat the oven to 350F. Lightly coat an 8-inch square or a 9×13-inch baking dish with coconut oil cooking spray.
In a bowl, beat the egg whites and cream of tartar or xanthan gum (if using) until soft peaks form.
Measure out ½ cup of the oats and set aside. In a blender, grind the remaining 2 cups of oats into a flour. In another bowl, add the whole oats, ground oats, pumpkin, pumpkin pie spice, vanilla, salt, baking powder, baking soda, sweetener, and yogurt and mix well. Finally, fold in the egg whites.
Pour the batter into a prepared pan and bake until golden brown on top.
Allow the cake to cool completely.
Make the Glosting. Whisk the ingredients together. Frost the cooled cake.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 99 weeks ago

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