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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Sugar Free (made with Splenda), virtually Fat Free and so satisfying. I made up this recipe while I was trying to loose weight after a first baby and in danger of getting diabetes. Ingredients:
2 cups whole wheat flour |
2 cups splenda sugar substitute |
12 ounces pumpkin |
2 teaspoons baking soda |
1 1/2 cups applesauce |
1 teaspoon cinnamon |
2 teaspoons pumpkin pie spice |
5 egg whites |
2 teaspoons vanilla |
fat-free whipped topping or splenda sugar substitute (optional) |
Directions:
1. Pre-heat oven to 375, grease a deep 8 inch pan.
2. I find it best to use a wooden spoon instead of a mixer to mix this batter.
3. Mix first 8 ingredients, mixture will be lumpy.
4. Add egg whites, mixing well after each addition.
5. Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
6. Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
7. Cake will remain soft but should hold together well.
8. I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.
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