Low-Sugar Pumpkin Oat Cake

Ingredients

Ingredients

• 1 cups pumpkin purée
• 2 eggs
• 1/3 cups pure maple syrup
• 1/4 cups plain greek yogurt
• 2 tbsp avocado oil or melted coconut oil
• 1 tsp vanilla extract
• 1 3/4 cups oat flour
• 1/4 cups vanilla protein powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Whisk together the pumpkin purée, eggs, maple syrup, Greek yogurt, avocado oil, and vanilla extract in a large mixing bowl until smooth.
3. Fold in the oat flour, vanilla protein powder, and baking soda until just combined, being careful not to overmix.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan before slicing and serving.

Notes

Ensure your pumpkin purée is 100% pumpkin and not pumpkin pie filling. For a gluten-free version, verify that your oat flour is certified gluten-free.