Pumpkin Snack Cake

If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin Snack Cake might be a recipe you should try. This hor d'oeuvre has 192 calories, 2g of protein, and 11g of fat per serving. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 30 minutes. 150 people have made this recipe and would make it again. Head to the store and pick up all purpose flour, pumpkin, baking powder, and a few other things to make it today. It is brought to you by Baked by Rachel. Overall, this recipe earns a rather bad spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Pumpkin Snack Cake, Vegan Pumpkin Snack Cake, and Pumpkin Snickerdoodle Snack Cake.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat 350F. Line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan.In a large bowl, combine wet ingredients. Mix in sugars until fully combined.In a medium bowl, combine dry ingredients. Add to wet ingredients in small batches, mixing until no streaks remain.Transfer batter to prepared baking pan. Smooth out top with a small offset spatula.Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan for 5-10 minutes before transfering to a wire rack to cool completely.In a medium bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve.Serve cooled slices with a dollop of homemade whipped cream and a dusting of cinnamon.Store cake in an airtight container for up to serveral days.

 

Step by step:

1. Preheat 350F. Line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan.In a large bowl, combine wet ingredients.

2. Mix in sugars until fully combined.In a medium bowl, combine dry ingredients.

3. Add to wet ingredients in small batches, mixing until no streaks remain.

4. Transfer batter to prepared baking pan. Smooth out top with a small offset spatula.

5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan for 5-10 minutes before transfering to a wire rack to cool completely.In a medium bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve.

6. Serve cooled slices with a dollop of homemade whipped cream and a dusting of cinnamon.Store cake in an airtight container for up to serveral days.

Nutrition Information:

covered percent of daily need