How To make Pumpkin Snack Cake
1 cup packed light brown sugar
4 tablespoons light corn oil spread, 1/2 stick
1 cup canned solid-pack pumpkin, (not pumpkin -- pie
filling) 1/2 cup thawed, frozen no-cholesterol egg -- substitute
1/2 cup low-fat milk
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
confectioner's sugar -- for garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended. Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner's sugar. Makes 12 servings.
How To make Pumpkin Snack Cake's Videos
EASY STEAMED PUMPKIN CAKE RECIPE #recipe #cooking #chinesefood #cake #dessert #pumpkin #snack
Pumpkin dessert recipe | Easy dessert recipe
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All ingredients
全部的食材有
271g 南瓜泥
pumpkin puree
1 +1/4cup
350g 椰奶
Coconut milk
1.43cup
Sugar 1/4cup
白糖 60g
Corn starch 6tbsp
55g 玉米淀粉
1 piece 57g
Egg 鸡蛋
2 slices Cheese
2片芝士
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Gluten free pumpkin Snack Cake
I found the recipe on Otto's Naturals website.
A Smitten Kitchen Thanksgiving | How to Make a Pumpkin Snacking Cake | Williams Sonoma
Cookbook author and blogger Deb Perelman, founder of Smitten Kitchen, says she is not one of those “on a whim” bakers and would get destroyed in a TV baking competition. She doesn’t see flour, butter and a cup of buttermilk and run with it. She like formulas and percentages. She researches and plans. But Deb realized about two hours before leaving for her big Thanksgiving dinner a few years ago—she is always in charge of desserts—that she had forgotten to make one for her sister, who is vegan. But Deb had an idea: Wacky Cake—a.k.a. Cockeyed Cake. It’s an egg-free, butter-free, milk-free Depression-era chocolate cake that still manages to be as dark and moist as a cake with all of these things. Deb tinkered with the formula a bit, and this came out of the oven 45 minutes later, a plush, fragrant, perfect fall cake.
Get the recipe and shop Deb’s Thanksgiving essentials:
How To Make Pumpkin Cake | Dessert People
How To Make Pumpkin Cake | Dessert People
Want a simple, easy, delicious fall treat you can make with one bowl and pantry ingredients? Guest Yossy Arefi -- photographer, food stylist, and author of the brilliant cookbook Snacking Cakes -- shows us a simple loaf cake that will fulfill all your baking desires. Join us on this latest episode of Dessert People!!!
Find Yossy on Instagram:
#ClaireSaffitz #PumpkinCake #Pumpkin
Pumpkin Olive Oil Cake
1 cup (200g) light brown sugar
2 large eggs
1 cup (230g) pumpkin puree
½ cup (120ml) olive oil
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1/8 teaspoon ground allspice
A few grinds of black pepper
½ teaspoon kosher salt
1½ cups (190g) all-purpose our
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped toasted pepitas (optional)
Maple Olive Oil Glaze
1 cup (100g) confectioners’ sugar
2 tablespoons olive oil
2 tablespoons maple syrup
1 to 2 tablespoons hot water
Pinch of kosher salt
Chopped pepitas (optional)
Flaky salt (optional)
For The Full Recipe:
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Baking the Pumpkin Olive Oil Cake | Snacking Cakes | Yossy Arefi
This week I’m baking the ’Pumpkin Olive Oil Cake’ by Yossy Arefi from her book ‘Snacking Cakes’.
The recipe can be found online here:
Or in her cookbook here:
And you can see her making it here:
It’s a super quick, easy and delicious bake. No special equipment needed. Enjoy! ????