Biotest

The Great Pumpkin Cake


#1

[center]The Great Pumpkin Cake [/center]
Pumpkin is basically just a big overgrown squash. And canned pumpkin is actually more nutritious than raw, not to mention about 1000 times easier to use. For one thing, it’s been shown to protect against various cancers. Nice bonus, but honestly, I’d eat it just because it tastes like organic awesome.

Pumpkin pie is nice and all, but how about a pumpkin cake with those same great flavors? You’ll blow 'em away this holiday season with this healthy, low-carb dessert. Check it out:

[center]Pumpkin Cake [/center]
The Stuff

2 cups blanched almond flour

Half-can of pure pumpkin (7 or 8 ounces)

2 teaspoons baking powder

Pinch of salt

1/2 cup (1 stick) quality pasture butter, softened

4 whole eggs, omega-3 enriched preferred (or Egg Beaters)

1/3 cup water

1/2 cup Splenda

Several whoppin’ big dashes of pumpkin pie spice blend (or cinnamon, ginger, nutmeg, and allspice)

Pam or spray coconut oil (I like the Spectrum brand)

Turning This Stuff Into Cake

  1. Preheat oven to 350 degrees.

  2. Mix dry ingredients. Mix wet ingredients. Mix the two together. A hand mixer works best here.

  3. Pour into a Pam or coconut oil-sprayed baking dish. Toss into the oven for about 45 minutes or until an inserted toothpick comes out clean.

Now, let’s frost this sucker.
[center] Cream Cheese Frosting [/center]
The Stuff

1 (4 ounce) package fat-free cream cheese, softened

1/4 cup (half stick) Smart Balance butter with omega-3, softened

1 cup Splenda

Dash of vanilla extract

Dash of cinnamon (optional)

Whipping the Stuff Up

Toss it all in a bowl and put your electric mixer to it. There ya go.

Have your cake and eat it too this holiday season! Abs included. – Chris

PS: For the chocolate version of this recipe, pop over to this <a href="http://velocity.T-Nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/flourless_chocolate_cake"target=“new”>thread.


What Chris Actually Eats
#2

Don’t forget to follow that link to the flourless chocolate version!


#3

Man, I don’t know which one to try first!!


#4

I’m going for the chocolate this weekend.


#5

Maybe some nutmeg in the pumpkin…


#6

Consider it made, will post pics later on.


#7

[quote]n8tive wrote:
Consider it made, will post pics later on.[/quote]

Cool, looking forward to seeing it! Maybe you’ll be a better cake decorator than me! I just wanted to slap it on there and eat it. No patience to make it pretty!


#8

Know what I’m doing today…


#9

Made it, taste great & really super easy to do. Here is some pics.


#10

[quote]n8tive wrote:
Made it, taste great & really super easy to do. Here is some pics.[/quote]

Awesome! Gonna do frosting?


#11

[quote]Chris Shugart wrote:

[quote]n8tive wrote:
Made it, taste great & really super easy to do. Here is some pics.[/quote]

Awesome! Gonna do frosting? [/quote]

Got it.


#12

Pics with the frosting.


#13

Cool. Well, what’s your verdict?


#14

… just learned you definitely need an electric mixer to make the frosting…


#15

Yeah, I’m having trouble getting the lumps out a bit right now, cake is in the oven…about to bust out the whisk and deal with cleaning it off lol.


#16

[quote]ShadowStrong wrote:
… just learned you definitely need an electric mixer to make the frosting…[/quote]

Best $18 you’ll ever spend, especially if you use a lot of almond or coconut flour.


#17

Seems like a wise investment, the frosting came out pretty well after A LOT of mixing with a spatula. The cake is absolutely delicious, thanks for another great recipe!


#18

[quote]Chris Shugart wrote:
Cool. Well, what’s your verdict? [/quote]

I like the cake it is pretty good and tasty!!! The frosting is good too.


#19

You have reintroduced delicious cake back into my life. I salute you, good sir!

Didn’t have vanilla extract, added a little Vanilla Grow!.. delicious! and gone before a pick could be taken.


#20

Made two new versions over the weekend.

This one is vanilla with tons of cinnamon inside and in the icing.