Healthier Pumpkin Snack Cake
A moist, perfectly spiced snack cake made with pumpkin puree, coconut oil, Greek yogurt, and white whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 large pieces or 12 small pieces 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup coconut oil (any oil is fine)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup whole milk plain Greek yogurt
- 8 ounces canned pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray or lining with parchment paper.
- In a medium bowl, mix flour, salt, baking soda, and spices. Set aside.
- In another bowl, whisk together coconut oil, sugars, eggs, yogurt, pumpkin puree and vanilla extract.
- Add the dry ingredients to the batter and stir until just combined.
- Spoon the batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, then cut and serve.
Nutrition
- Serving Size: 1 small piece
- Calories: 232
- Sugar: 17g
- Sodium: 212mg
- Fat: 11g
- Saturated Fat: 8.1g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2.7g
- Protein: 4.4g
- Cholesterol: 32mg
