Happy, Happy Friday!
Have I told you out there that I am doing boot camp?? I know right, just call me crazy...
1st...its boot camp, lets be real here
2nd...I don't know anyone else in the class, so day one you just show up in the dark and look for the other slightly crazy people up this early awaiting someone to tell them to run, jump and do push-ups
3rd...its at 5:45 a.m.
4th...its freaking cold at 5:45 a.m. in the morning and my bed is nice and toasty
5th...as a result of boot camp, I am sore and walk funny some days...Don't judge me because I can totally feel you judging me.
But its actually fun, seriously. I attempt to get ready on the drive to the class listening to I Can Only Imagine or Feel The Love. Plus, I am only doing it for a month, and although I shouldn't feel this way (because its not really how you get into shape), I definitely don't feel bad when I eat cake in the afternoon after doing boot camp in the morning. I mean I'm not eating cake everyday, and this one is actually on the healthier side.
First things first, it gluten free; plus it has no butter or oil in the actual cake part. There is butter in the frosting, but hey that is totally necessary here. The cake needed a little fat content since I substituted pumpkin for the oil/butter and used non-fat plain Greek yogurt. This cake came out super light and fluffy though, with a great pumpkin spice flavor. The cream cheese frosting definitely ties it all together, while helping to reduce the gluten-free taste that some gluten-free cakes can have. So, if you're gluten-free, want to try out a g-free recipe, have a friend who's g-free, give it a try. Its a simple, easy and tasty cake to make. Enjoy!
Cake with cupcake artwork.
Almost out of my Mexican vanilla extract. Next to it...we are sweetening this cake partly with agave nectar and the other part is brown sugar.
All mixed up and ready for the oven. You know how on cooking shows, sometimes they don't fully scrap the bowl of the batter? This is not me, it all goes into the pan.
Perfect! Seriously, normally my gluten-free cakes sink a bit in the middle, which I then try to cover up with copious amounts of frosting. Extra frosting not necessary here, well unless you are more of a frosting over cake kind of person.
Gluten-free Pumpkin Spice Cake:
1/2 cup pumpkin
1 cup light brown sugar packed
3 large eggs
1/3 cup non-fat plain Greek yogurt
2 teaspoons vanilla
1 tablespoon agave nectar (or honey)
2 cups Pamela's Ultimate Baking and Pancake Mix (can be found at Wholefoods)
1/2 teaspoon baking powder
2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon ginger
Cream Cheese Frosting:
6 oz 1/3 fat cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon vanilla
2-3 cups powdered sugar, sifted
1. Preheat oven to 350 degrees F. Line the bottom of a 9 inch spring form pan with parchment paper then spray the sides with nonstick cooking spray.
2. In a large mixing bowl cream together pumpkin, sugar, and yogurt. Then add in eggs, vanilla and agave nectar until well combined.
3. In a separate mixing bowl, sift the baking mix, baking powder, pumpkin spice and cinnamon. Throw away any of the pieces that do not go through the sifter.
4. Gently mix the dry ingredients into wet in two additions, the mixture will be thicker than normal cake batter.
5. Pour mixture into cake pan and using a spatula spread to make even in the pan.
6. Bake in the center of the oven for 35-38 minutes, or until toothpick comes out clean.
7. Let cool in pan for 10 minutes, then remove from pan and let cool on rack until room temperature. While the cake is cooling prepare the frosting.
8. With a mixer cream, together cream cheese and butter until smooth and almost fluffy.
9. Mix in vanilla.
10. On a lower speed, mix in the sifted powdered sugar one cup at a time. If frosting begins to appear dry, taste. It is okay to not use full amount of powdered sugar. Enjoy!
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