Pumpkin & Apple Cider Spice Cake

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But I'm still on vacation!

Excuses, excuses, I have too many.  One of my resolutions for the new year is to cut down (or maybe eliminate?) my added-sugar intake.  Even though my old Hersheys chocolate addiction has been cured, I found myself resorting to similar foods near the end of 2011...  I guess due to school stress?

All I know is that I ate chocolate at least once a day, I ate storebought protein bars too much and made excuses to replace healthy dinners with homemade cakes.

But that ends now.  I vow to savor my homemade baked goods during breakfast time only, and keep lunches and dinners savory.  I hope this lasts the whole year.  The last thing I want to do is stuff my face with cake sprawled out on the kitchen floor... at 3am... dazed... yet happy.  Not like that's ever happened or anything.  Anyways, the cake.  It is unbelievably moist, rich, and full of flavor and spice!  I even left a slice uncovered on the counter and it stayed moist for breakfast the next day.  Hey, what's wrong with cake for breakfast??

Pumpkin and Apple Cider Spice Cake:  [low fat, high protein, GF]
(makes one 9" cake)

   Dry:

        80g (1/2 cup) Brown Rice Flour

        72g (3/4 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
        72g (3/4 cup) Old Fashioned Rolled Oats, left whole
        65g (10 tbs) Soy Protein Powder
        3/4 cup Granulated Erythritol (or dry sweetener of choice)
        6g (1 tbs) Ground Flaxseed
        1 tbs Cinnamon
        1/16 tsp Nutmeg
        1/16 tsp Cloves
        3/4 tbs Baking Powder
        1+1/4 tsp Baking Soda
        1/4 tsp Salt
   Wet:

        2 cups Apple Cider (no sugar added)

        1 cup 100% Pure Pumpkin Puree, canned

        1/2 cup Egg Whites

        28g (2 tbs) Sunflower Oil (or any other neutral oil)
        42g (2 tbs) Pure Maple Syrup
        42g (2 tbs) Molasses
        1 tbs Butterscotch Extract

        2+1/2 tsp Vanilla Stevia Extract

        1 tsp Vanilla Extract
        1 tsp Maple Extract
        1/4 tsp Lemon Flavor
        1 tbs Apple Cider Vinegar

*NOTE:  this is a high altitude recipe (for about 3,000 feet), so if you live at sea level don't attempt this recipe without making some adjustments!

Directions:
1.  Preheat your oven to 375 degrees Fahrenheit and spray your cake pan with cooking spray
2.  In a large mixing bowl, add the dry ingredients and mix well
3.  In a medium mixing bowl, add the pumpkin, apple cider, oil, maple syrup, molasses, extracts and vinegar
4.  In a small bowl, add the egg whites and whisk.  Add the egg whites to the other wet ingredients and whisk again.  Add the wet to dry and fold.  Give the batter a vigorous whisk for about 20 seconds, or until all the clumps break apart.  Pour into the cake pan and bake for 50-55 minutes, or until a knife comes out clean.

Unfortunately, the frosting you see in the pictures was not a success.  It had a great flavor but it was a little gritty, so I recommend either using this Cinnamon-Spiced Icing or this Classic White Icing to top the cake off.

PS:  Check out the recipe page for upcoming posts!