Healthy Pumpkin Cake

By: John Goins from winosity.com

By: John Goins from winosity.com

"You will love this moist and rich pumpkin cake. You don’t have to wait until fall to enjoy the pumpkin spice flavor. Enjoy this cake all year round. It’s great on a regular day or on special occasions. You can omit the ground nutmeg and ground ginger if you don’t like those spices. If you are adventurous then you can add a vanilla frosting to your pumpkin cake. Or, to add another element, you can add 1/2 cup of raisins."

Click here for the dessert recipe

Serves15

Preparation Time10 min

Cooking Time50 min

Cooking MethodOven

Ingredients

1 cup Butter
2 cups All-Purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons Cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
2 cups Pumpkin Puree
1 cup Almond Milk
1 1/4 cup Granulated Sugar
3 cup Large Eggs

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a round pan with cooking spray or butter and dust the surface with flour.
In a large bowl, whisk all the dry ingredients except for the sugar.
In a separate bowl, mix together the wet ingredients except for the butter and eggs
Using a mixer, beat the granulated sugar and butter on medium-high speed until creamed. Add the eggs one by one to the mixer and beat until fully incorporated.
Reduce mixer to a low speed and slowly add the dry and wet ingredients alternately until the batter is fully mixed.
Transfer the batter into the prepared baking pan. Smooth the top of the batter and make sure to tap the baking pan to remove air pockets.
Cool the cake on a cooling rack.
Dust with powdered sugar and serve.