Fat Free Pumpkin Spice Cake
Many recipes which are fat-free often make up for the lack of flavor or texture with added sugar. Many low-sugar recipes often make up for by adding fat. It’s wise to study the ingredients carefully to make sure you’re trading one issue for another one. With this Fat Free Pumpkin Spice Cake recipe, we save both fat and sugar calories. The main binding ingredient is egg whites and canned pumpkin, and the sugar is just 2 cups of confectioner’s sugar for the entire recipe. This recipe requires no frosting (just a dusting of sugar will do) and it travels well, so take it to work parties, family dinners and holiday events.
Servings: 16 Slices
Calories: 229kcal
Here is a fat free pumpkin spice cake recipe to round out your holiday dessert table. This recipe requires no frosting (just a dusting of sugar will do) and it travels well, so take it to work parties, family dinners and holiday events.
Ingredients
- 1 1/4 cups cake flour (not self-rising)
- 1 teaspoon cinnamon
- 3/4 teaspoon Fine Pink Salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups Confectioners Sugar -or- Swerve No Carb Sweetener
- 12 to 14 egg whites (1 2/3 cups)
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 16- ounce can (1 cup) solid-pack pumpkin (not pumpkin-pie mix)
Instructions
- Preheat oven to 375 degrees F.
- In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.
- In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla.
- Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.
- Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
- With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears.
- Then, gently fold in pumpkin mixture. Do not over mix.
- Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched.
- Invert cake in pan on funnel or bottle; cool completely in pan. Loosen cake from pan; place on cake plate. Sprinkle with confectioners' sugar.
Spa Index Kitchen Notes
We like adding orange-infused dried cranberries in this recipe (purchased from Trader Joe's). It adds just a wee bit of color, flavor, and sweet chewy bits. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Slice | Calories: 229 kcal (11%) | Carbohydrates: 49.8 g (17%) | Protein: 8 g (16%) | Fat: 0.5 g (1%) | Sodium: 86.2 mg (4%) | Fiber: 3 g (13%) | Sugar: 32 g (36%)