Low Fat – Low Sugar – Pumpkin Apple Cider Cake
Pumpkin Apple Cider Cake is a light, tasty and easy cake to bake up for your Autumnal brunch. It starts with a low-fat pumpkin cake and is topped with a low-sugar broiled topping. Wonderful for breakfast, dessert, or a sweet afternoon snack.
Servings: 24 Servings
Calories: 150kcal
This is a low-fat and low-sugar Pumpkin Cake perfect for an Autumn Treat
Ingredients
Cake
- 2 cups pure pumpkin (not pumpkin pie mix)
- 4 whole egg whites
- 1/2 cup Splenda Sugar Blend (or granulated sugar) (or use your preferred alternative sugar)
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract (or use maple syrup to taste)
- 3 oz. applesauce (no sugar added)
- 1 oz apple cider (no sugar added)
- 1/2 cup fat free milk
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
Glaze
- 1 cup No Sugar Added Orange Marmelade
- 1/4 cup apple cider
- 1 tablespoon Splenda Brown Sugar Blend (or Brown Sugar)
- 1/2 cup Sliced Almonds
Instructions
- Preheat your oven to 350 degrees. Spray a 9x13 baking dish with cooking spray, and set aside.
- Combine pure pumpkin, egg whites, sweetener, extracts or maple syrup, apple sauce, cider, and milk, whisking until light and frothy. You're not whipping the egg whites, but you want a good amount of air beat into them, to make a frothy liquid base.
- In a separate mixing bowl, combine flour, baking soda, baking powder, spices, and salt.
- Combine wet and dry ingredients until lightly mixed. Do not overbeat and overly deflate the eggs. Monitor your batter thickness. You want the consistently of a traditional cake batter, so be prepared to add a bit of flour if it's too wet, or a bit more apple cider if its too dry.
- Gently spoon the batter into the prepared baking dish, and bake for approximately 30 minutes, or until browned and spring back lightly to touch.
- Cool the cake, and, when cool to the touch, make the glaze.
- Warm the no-sugar added orange marmalade, brown sugar, and apple sauce, in a sauce pan, stirring constantly until it lightly bubbles and reduces.
- Spread glaze on cake thinly, and, top with sliced almonds.
- Broil for JUST A MINUTE OR TWO, watching closely, until the glaze slightly caramelizes.
- Serve immediately.
Spa Index Kitchen Notes
We portioned the cake in 2x2 squares, for a total of 24 servings. We like Smucker's Splenda No Sugar Jams, but you can try no-sugar added marmalade, or even apple marmalade. Or, avoid the glaze altogether and spread a thin layer of apple butter, and top with almonds.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 150 kcal (8%) | Carbohydrates: 18 g (6%) | Protein: 5.5 g (11%) | Fat: 6.5 g (10%) | Cholesterol: 103 mg (34%) | Sodium: 70 mg (3%) | Potassium: 144 mg (4%) | Fiber: 1.3 g (5%) | Sugar: 8 g (9%) | Vitamin A: 250 IU (5%) | Vitamin C: 5 mg (6%) | Calcium: 30 mg (3%) | Iron: 1.8 mg (10%)