flourless chocolate chip pumpkin cake
Moist flourless pumpkin breakfast cake made with oat flour, almond flour, Greek yogurt, and pumpkin puree, studded with chocolate chips. Gluten-free and just 150 calories per slice for a treat-worthy breakfast.
Ingredients
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ¼ cup canola oil
- 1 tsp vanilla or ½ tsp vanilla powder
- 2 cups oats made into a flour with blender or food processor
- 1 tbsp instant coffee
- ½ cup almond flour
- ¼ cup psyllium husk
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup plain greek yogurt
- ½ cup chocolate chips
- Pumpkin seeds for sprinkling on top optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, stir together pumpkin, sugar, eggs, oil, and vanilla.
- Make the oat flour by pulsing quick or regular cooking oats in a blender or food processor until you get a semi-fine powder.
- Dump in the oat flour, instant coffee, almond flour, psyllium, baking powder, and salt. Stir together (but don't overstir).
- Fold in the greek yogurt and chocolate chips.
- Bake in parchment lined 9x12 for 23 minutes.
Nutrition
Calories: 150kcal
Servings: 18
Calories: 150kcal
