Pumpkin Snack Cake
Bake a slice of nostalgia with our Pumpkin Snack Cake, combining traditional pumpkin spice with a light, fluffy texture.
Ingredients
- 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 alternative oils are acceptable
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup plain Greek yogurt whole milk
- 8 ounces canned pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare a 9x9 inch baking dish by either greasing it with nonstick spray or lining it with parchment paper.
- In a medium-sized bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the coconut oil, dark brown sugar, granulated sugar, eggs, Greek yogurt, pumpkin puree, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until the batter is just combined.
- Pour the batter into the prepared baking dish and bake for 25-28 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. Allow the cake to cool completely before cutting and serving.
- Enjoy your delicious and healthier pumpkin snack cake!