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