Pumpkin Snacking Cake

With absolutely no added fat, this moist and tender cake is a guilt-free treat.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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2 cup / 500 ml	puréed pure pumpkin
1 1/4 cup / 300 ml	2% milk
2/3 cup / 150 g	Naturegg Simply Egg Whites, well shaken
2 tsp / 10 ml	vanilla extract
2 1/2 cup / 625 ml	all-purpose flour
3/4 cup / 175 ml	each granulated sugar and brown sugar
1 tbsp / 15 ml	baking powder
2 tsp / 10 ml	ground cinnamon
1 1/2 tsp / 7 ml	baking soda
1/2 tsp / 2 ml	each ground nutmeg, ginger and salt
1/4 tsp / 1 ml	ground allspice

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (3 L) baking dish.
Whisk the pumpkin with the milk, egg whites and vanilla until smooth. Whisk the flour with the granulated and brown sugars, baking powder, cinnamon, baking soda, nutmeg, ginger, salt and allspice in a separate, large bowl. Stir the wet mixture into the dry mixture just until combined. Scrape the batter into the prepared pan.
Bake for 45 to 50 minutes or until a tester inserted into the centre of the cake comes out clean. Cool completely before slicing.

Stir in a handful of raisins, chopped walnuts or pecans for some added texture and flavour.
Elevate this snacking cake to a company-worthy dessert by icing with cream cheese frosting.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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When beating egg whites, add a teaspoon of cold water for each egg. The volume increases significantly.