From the Kitchen of
This great seasonal spice cake is a favorite of my friends and clients. Try it, and enjoy!
Pumpkin Apple Spice Cake
2/3 cup oat flour (grind oats in blender)
2/3 cup high-protein baking mix (like Quest Multi-Purpose Mix)*
1/2 cup pumpkin puree
1 teaspoon baking powder
1/4 teaspoon salt
3 teaspoons ground cinnamon, divided
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup butter, at room temperature
1 cup baking stevia, divided
3 egg whites
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 teaspoon rum extract
2 Fuji apples, peeled, cored, and chopped into 1/2-inch cubes
1 tablespoon light butter (like Smart Balance Light)
½ cup walnuts or pecans, chopped (optional)
Sugar-free whipped cream, caramel syrup, or other topping (optional)
*You can also use almond, coconut, or your own gluten-free baking mix
Preheat the oven to 350°F. Spray a Bundt pan with nonstick cooking spray.
Whip the butter and 2/3 cup baking stevia with a hand mixer until a creamy mixture forms. Add the egg whites, beating them in one at a time. Next, add the pumpkin puree, vanilla, rum and butter extracts, and blend until smooth.
In a separate bowl, combine the oat flour, high-protein baking mix, baking powder, salt, cloves, nutmeg and 2 teaspoons cinnamon. Add the flour mixture to the pumpkin mixture, and blend a until batter forms. Set aside.
Melt the light butter in a saucepan on medium-high heat. Stir in the remaining 1/3 cup sweetener, the chopped apples, and 1 teaspoon ground cinnamon. If you’re including chopped walnuts or pecans, add them here. Simmer until the apples soften, occasionally turning over the mixture to coat the chopped apples with the glaze. Remove from heat and pour the apple mixture into the Bundt pan. Note: any liquid left in the pan will be baked into the cake, so pour it all in. Top the apples evenly with the cake batter, using a spatula to spread the mixture over the apples. The batter will be thick.
Bake for 20-25 minutes, removing before the edges turn brown. Cool for 5 minutes; then loosen the edges of the cake with a butter knife. Place a round serving dish over the top of the Bundt pan and flip the cake so that it drops on the serving dish smoothly. Voilà! Serve warm, and top with sugar-free whipped cream. Store in an airtight container in the fridge, and use within 3 days.
Yield: 8 servings
Nutrition per serving: 197 calories, 6.2 grams protein, 12 grams carb, 8.7 grams fat
IFBB Bikini Pro Robyn Maher is a fitness and nutrition expert who has
been featured on national and local TV. A graduate of Brigham
Young University with a degree in exercise science and wellness,
Robyn is an NASM Certified Personal Trainer and Fitness Nutrition
Specialist, YogaFit certified instructor, NPC judge and prep coach,
and the promoter of the IFBB/NPC Salt City Showdown. She’s also a
fitness model, public speaker, and mom of three who loves creating
healthy recipes and educating others on how to live an active, fit
lifestyle. Robyn lives near Salt Lake City.