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Pumpkin Bam Cake

"Pumpkin Bam Cake" is a delicious variation of the amazingly popular "Bust a Myth" banana cake... lovingly called BAM from the Trim Healthy Cookbook. The Pumpkin Bam Cake is the perfect addition to your Autumn table. This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 385. This recipe was "featured" in the Trim Healthy Living EZine~ Edition 19!

Cooking Method:
Courses: , ,
Servings: 8
Description

"Pumpkin Bam Cake" is a delicious variation of the amazingly popular "Bust a Myth" banana cake... lovingly called BAM from the Trim Healthy Cookbook. The Pumpkin Bam Cake is the perfect addition to your Autumn table. This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 385. This recipe was "featured" in the Trim Healthy Living EZine~ Edition 19!

1 Multiple Serve Recipe

Ingredients
    For the Cake
  • coconut oil cooking spray
  • 1 cup egg whites (carton or fresh)
  • 3/4 tsp cream of tartar (or 1/2 tsp xanthan gum; optional, See Note)
  • 2 1/2 cups old fashioned rolled oats
  • 15 oz pure pumpkin puree (1-15 ounce can)
  • 2 tsp pumpkin pie spice
  • 1 tsp TH Natural Burst Vanilla Extract
  • 1/4 tsp TH Mineral Salt (scant 1/4 tsp)
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 cup TH Gentle Sweet (plus 2 to 4 doonks TH Pure Stevia Extract Powder)
  • 1 cup 0% Greek yogurt (plain)
    • For the Glosting
  • 2 Tbs 1/3 less fat cream cheese
  • 2 Tbs 0% Greek yogurt (heaping Tbsps; plain)
  • 1/2 tsp TH Natural Burst Vanilla Extract
  • 2 Tbs TH Gentle Sweet
  • 2 tsp unsweetened nut milk (unsweetened almond or cashew milk)
Instructions
  1. 1
    Preheat the oven to 350°F. Lightly coat an 8-inch square or a 9x13-inch baking dish with coconut oil cooking spray.
  2. 2
    In a bowl, beat the egg whites and cream of tartar or xanthan gum (if using) until soft peaks form. (Please see the Recipe Notes area concerning beating the egg whites.)
  3. 3
    Measure out 1/2 cup of the oats and set aside. In a blender, grind the remaining 2 cups of oats into a flour. In another bowl, add the whole oats, ground oats, pumpkin, pumpkin pie spice, vanilla, salt, baking powder, baking soda, sweetener, and yogurt and mix well. Finally, fold in the egg whites.
  4. 4
    Pour the batter into a prepared pan and bake until golden brown on top. Approximately 35 to 40 minutes for a 9x13-inch baking dish or approximately 45 to 50 minutes for an 8-inch square baking dish. (Please see the Recipe Notes area concerning the size of your baking dish.)
  5. 5
    Allow the cake to cool completely.
  6. 6
    Make the Glosting. Whisk the ingredients together. Frost the cooled cake.
Note

Note...You can also prepare this the original BAM way and not bother to beat the egg whites. Simply mix all the ingredients together in a bowl.

The Pumpkin Bam Cake is a dense cake, which is lovely if you like that sort of texture. If you prefer your cake to be less dense, separate the batter into two smaller baking pans or use a 9x13-inch baking dish. If baking in a 9x13, you could then choose to cut the cooled cake in half and layer it. Layering the cake will require more Glosting than is called for above, as you’ll want to frost the layer as well. Use the following measurements for your Glosting, if layering the cake. This will safely keep your cake in the “E-zone”. Use 3 Tablespoons of the 1/3 less fat cream cheese, 1/2 cup 0% Greek yogurt, 3/4 teaspoon vanilla, 1/4 cup Gentle Sweet, and 1 Tablespoon of the nut milk.

This recipe was "featured" in the Trim Healthy Living EZine~ Edition 19!

Read it online: https://trimhealthymama.com/recipe/pumpkin-bam-cake-2/