Name: Healthy pumpkin cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 2 bananas, mashed; 120 g pumpkin puree (I make this by boiling and mashing Japanese pumpkin because we don’t have canned pumpkin in the Netherlands, but you can use canned pumpkin as well); 140 g lactose-free yoghurt; 50 g maple syrup; 1 tsp vanilla extract; 2 tbsp peanut butter (30 g); 1 egg, at room temperature; 120 g plantain flour or 200 g gluten-free flour or oat flour (or spelt flour, if you tolerate it); 30 g oat flour; 5 g baking soda; 5 g baking powder; 1 tsp pumpkin spice; A pinch of salt; 15 g pecan nuts; 100 g lactose-free yoghurt; 75 g lactose-free cream cheese; 5 g maple syrup; 1/2 tsp pumpkin spice

Description

A healthy gooey pumpkin cake with a cream cheese yoghurt frosting. Low FODMAP, gluten-free, lactose-free and only 130 kcal a piece.

Ingredients

Scale

2 bananas, mashed
120 g pumpkin puree (I make this by boiling and mashing Japanese pumpkin because we don’t have canned pumpkin in the Netherlands, but you can use canned pumpkin as well)
140 g lactose-free yoghurt
50 g maple syrup
1 tsp vanilla extract
2 tbsp peanut butter (30 g)
1 egg, at room temperature
120 g plantain flour or 200 g gluten-free flour or oat flour (or spelt flour, if you tolerate it)
30 g oat flour
5 g baking soda
5 g baking powder
1 tsp pumpkin spice
A pinch of salt
15 g pecan nuts

For the topping

100 g lactose-free yoghurt
75 g lactose-free cream cheese
5 g maple syrup
1/2 tsp pumpkin spice

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Instructions

Pre-heat the oven to 180 degrees Celcius. Grease a baking tin and cover with baking parchment.
Put the mashed bananas, pumpkin puree, yoghurt, maple syrup, vanilla extract and peanut butter together into a bowl and mix together with a hand mixer.
Add the egg and mix again.
Add the plantain flour, oat flour, baking soda, baking powder, pumpkin spice and a pinch of salt and mix everything together with a mixer until you have a smooth batter.
Break the pecan nuts into pieces and stir them into the batter.
Pour the batter into the baking tin and bake the pumpkin cake for about 30-35 minutes in the oven. The cake is done when a toothpick comes out clean. Keep a close eye on the cake while baking. If the cake gets too dark you can cover it with some aluminium foil.
Take the cake out of the oven and leave to cool.
Make the topping by mixing the yoghurt, cream cheese, pumpkin spice and maple syrup together with a mixer. When the cake has completely cooled down, you can spread the frosting on top of the cake using the back of a spoon.
Put the cake into the fridge for at least an hour, for the frosting to set. You can store the cake in the fridge for about 3-4 days.

Prep Time: 20 mins
Cook Time: 30 mins