341

Calories

18g

FAT

41g

carbs

4g

protein

Ingredients

Pumpkin Cake
1 cup all purpose flour
1 cup oat flour
1/3 cup Dulce de Leche protein
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp ginger, ground
4 large eggs
1/4 cup cane sugar
1 cup vegetable oil
1 can (15oz) Pure Pumpkin

Filling
1 cup almond milk
1/3 cup dulce do Leche protein
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Frosting
Tub cool whip
Pecans, optional

Directions

Serving Size: 20

1. Heat oven 350 degrees. Spray 9×13 baking dish

2. In a large bowl, combine flour, oat flour, protein, baking power, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix together. Set aside

3. In a mixing bowl, beat together eggs, sugar, oil, pumpkin until lighter in color, mix well. Add dry ingredients into wet ingredients until just combined.

4. Pour into baking dish. Bake 25-30 minutes. Insert tooth pick to check for doneness.

5. While cake is baking, combine ingredients for filling. Immediately after cake comes out of oven, poke holes all over with fork. Pour filling mixture all over cake.

6. Let cool for 30 minutes. Then cover with plastic wrap and place in fridge for 8hrs, over night preferred.

7. Spread cool whipped topping over cake. Sprinkle with pecans if desired.

From the kitchen of: Tiana Avendano