I love pumpkin flavored things….coffee, cake, halloween treats lol. So when I saw this low calorie treat I had to share!
– 1 (28 ounce) can pumpkin puree
– 2 cups whole wheat pastry flour
– 3 eggs
– 1 2/3 cups coconut palm sugar
– 2/3 cup almond milk
– 1/4 cup canola oil
– 2 tablespoons pumpkin pie spice
– 2 teaspoons baking powder
– 2 teaspoons vanilla or maple extract
– 2 tablespoons espresso powder or decaf instant coffee (optional)
– 1/2 cup honey
– nonstick olive oil cooking spray
– 1 batch Skinny Ms. Nondairy Whipped Topping (optional)
In a large bowl, combine 1/2 the can of pumpkin puree, flour, 2 eggs, coconut sugar, almond milk, canola, 1 1/2 tablespoons of pumpkin pie spice, baking powder, vanilla, and espresso powder together. Mix with an electric mixer until smooth and well combined.
In a second bowl, whisk together remaining pumpkin, 1 egg, 1/2 tablespoon pumpkin pie spice, and honey.
Spray the bottom of a 7-quart slow cooker with nonstick cooking spray. Spread half the cake batter into the bottom of the crockpot. Spread the pumpkin mix on top. Top with the remaining cake batter. Cover and cook for 2-3 hours on low.
NOTE: Different crockpots cook cakes at different times, so if this is the first time you’re cooking a cake in your slow cooker, stay nearby and test every 20-30 minutes after the first 2 hours of cooking. You’ll know when it’s done because the center of the cake will spring back when touched lightly.
Allow cake to cool slightly before removing the lid. Slice and serve topped with our Non-dairy Whipped Topping. Enjoy!
Serving Size: 1/16th of cake | Calories: 248 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 31 mg | Sodium: 83 mg | Carbohydrates: 47 g | Dietary Fiber: 2 g | Sugars: 32 g | Protein: 4 g |