Description
A moist, nutrient-dense dessert that delivers rich autumn flavors in record time. This protein-packed treat combines creamy almond butter with earthy pumpkin puree for a dense, fudge-like consistency. It is the perfect solution for busy lifestyles, offering a satisfying homemade cake that is naturally gluten-free and refined-sugar-free without the hassle of long prep times or complex creaming methods.
Ingredients
1 cup smooth almond butter
3/4 cup plain pumpkin puree
1 whole egg
1 large egg white
1/3 cup honey
1 1/2 tsp baking soda
Instructions
Preheat your oven to 350F degrees and grease an 8×8 inch baking pan with a light layer of non-stick oil.
Combine the almond butter, pumpkin puree, whole egg, egg white, honey, and baking soda in a large mixing bowl.
Mix the ingredients vigorously until the batter reaches a smooth, uniform consistency.
Pour the batter into the greased baking pan and smooth the top with a spatula.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake on a wire rack for at least 15 minutes before slicing.
Notes
Ensure your almond butter is at room temperature for easier mixing. Use plain pumpkin puree, not pumpkin pie filling, to maintain the integrity of the recipe. If preferred, honey can be substituted with maple syrup.
- Prep Time: 5
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg