Easy Pumpkin Snack Cake - Bravabod
Recipes

Easy Pumpkin Snack Cake

Valentina

These soft and moist (sorry, not sorry) bars are easy to make and wholesome enough to enjoy for breakfast. No oil, refined sugars, or grains needed. They're also very adaptable. Substitute the pumpkin with pureed butternut squash or sweet potato. Perfect alongside a warm cup of coffee.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-4 months

Best by 3-4 days refrigerated


Shopping List
  • 2 cups almond flour (Note 1)
  • 1 1/2 cups pumpkin puree
  • 1 cup mix-ins of choice, optional (chopped pecans, chocolate chips, etc)
  • 10 medjool dates, pitted (Note 2)
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • pinch of salt

Instructions
  1. Step 1: Preheat the oven to 350°F. Line and grease 1 (8 in. x 8 in.) pan(s) with parchment paper, so that the excess paper hangs off the edges. These flaps will help lift the bars out of the pan after baking.
  2. Step 2: Combine the dates, pumpkin, pie spice, and salt in a processor. Once smooth, add the eggs and pulse lightly to combine. Add the almond flour and baking soda and blend until smooth, without over-mixing. Fold in any optional mix-ins (or use it as a topping).
  3. Step 3: Pour the thick batter into the pan. Spread evenly and bake for 30 to 35 minutes, or until cooked through. Transfer to a cooling rack. It will be very soft, so let it cool before handling.
  4. Serve: Once fully cooled, carefully use the parchment paper flaps to remove the cake from the pan. Enjoy.

Recipe Notes

Note 1: For a higher protein option, use 1.5 cups of almond flour + .5 cup of protein powder, and 2 additional dates. All other ingredients remain the same.

Note 2: If the dates seem dry or hard, soak them in warm water for 30 to 90 minutes prior to using. Drain well.

Nutrition

These soft and moist (sorry, not sorry) bars are easy to make and wholesome enough to enjoy for breakfast. No oil, refined sugars, or grains needed. They're also very adaptable. Substitute the pumpkin with pureed butternut squash or sweet potato. Perfect alongside a warm cup of coffee.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-4 months

Best by 3-4 days refrigerated


Shopping List
  • 2 cups almond flour (Note 1)
  • 1 1/2 cups pumpkin puree
  • 1 cup mix-ins of choice, optional (chopped pecans, chocolate chips, etc)
  • 10 medjool dates, pitted (Note 2)
  • 5 tablespoons cold water
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • pinch of salt

Instructions
  1. Step 1: Preheat the oven to 350°F. Line and grease 1 (8 in. x 8 in.) pan(s) with parchment paper, so that the excess paper hangs off the edges. These flaps will help lift the bars out of the pan after baking.
  2. Step 2: Stir together the ground flaxseed and cold water in a small bowl. Refrigerate for 10 minutes, or until thickened to a gel-like consistency.
  3. Step 3: Combine the dates, pumpkin, pie spice, and salt in a processor. Once smooth, add the flax mixture and pulse lightly to combine. Add the almond flour and baking soda and blend until smooth, without over-mixing. Fold in any optional mix-ins (or use it as a topping).
  4. Step 4: Pour the thick batter into the pan. Spread evenly and bake for 30 to 35 minutes, or until cooked through. Transfer to a cooling rack. It will be very soft, so let it cool before handling.
  5. Serve: Once fully cooled, carefully use the parchment paper flaps to remove the cake from the pan. Enjoy.

Recipe Notes

Note 1: For a higher protein option, use 1.5 cups of almond flour + .5 cup of vegan protein powder, and 2 additional dates. All other ingredients remain the same.

Note 2: If the dates seem dry or hard, soak them in warm water for 30 to 90 minutes prior to using. Drain well.

Nutrition

These soft and moist (sorry, not sorry) bars are easy to make and wholesome enough to enjoy for breakfast. No grains needed, oil-free, and only 2g of net carbohydrates per piece. They're perfect alongside a warm cup of coffee.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-4 months

Best by 3-4 days refrigerated


Shopping List
  • 2 1/2 cups almond flour
  • 1 cup pumpkin puree
  • 1 cup mix-ins of choice, optional (chopped pecans, chocolate chips, etc)
  • 3 large eggs
  • 1/2 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • pinch of salt

Instructions
  1. Step 1: Preheat the oven to 350°F. Line and grease 1 (8 in. x 8 in.) pan(s) with parchment paper, so that the excess paper hangs off the edges. These flaps will help lift the bars out of the pan after baking.
  2. Step 2: Combine all ingredients, except the optional mix-ins, and stir just until smooth. Fold in any optional chocolate and/or nuts (or use it as a topping).
  3. Step 3: Pour the batter into the pan. Spread evenly and bake for 40 to 45 minutes, or until cooked through. Transfer to a cooling rack. It will be very soft, so let it cool before handling.
  4. Serve: Once fully cooled, carefully use the parchment paper flaps to remove the cake from the pan. Enjoy.
Nutrition

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Easy Pumpkin Snack Cake

PT30M 2 cups almond flour (Note 1) 1 1/2 cups pumpkin puree 1 cup mix-ins of choice, optional (chopped pecans, chocolate chips, etc) 10 medjool dates, pitted (Note 2) 2 large eggs 1 teaspoon baking soda 1 teaspoon pumpkin pie spice pinch of salt Gluten Free Paleo Vegan Low-Carb 9 Servings Ingredients:

9 Servings

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