Pumpkin Molasses Oat Cake
I did something really fun with a recipe from my children’s book “Let Them Eat Dirt.” I turned the pumpkin molasses oat muffins into a sheet cake and let me just say; I love this twist!! My oldest daughter Pepper wanted to bake a cake with me the other day and since I already had some roasted winter squash leftover I decided to flip though my cookbook and see if there was anything sweet we could make with it. This recipe is wonderful! It’s full of wholesome, real food ingredients that I feel good about feeding my children. And best of all, this cake was really fun to make with my 3.5 year-old. This is the season of staying indoors a bit more and spending more time in the kitchen with our loved ones. I hope you get a chance to roll up your sleeves, grab your wooden spoons and favorite baking assistant and make this tasty cake! We topped our slices of cake with plain whole milk yogurt and a drizzle of maple syrup for added protein and sweetness!
Pumpkin Molasses Oat Cake
PREP TIME: 10 minutes COOK TIME: 30-40 minutes SERVES: 1 sheet pan cake
1 1/4 cups sprouted oat flour
1 1/4 cups almond flour
1 teaspoon baking soda
1/2 teaspoon unrefined salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 room-temperature eggs, whisked
1/2 cup melted unsalted butter or coconut oil
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
1 teaspoon vanilla extract
1 cup roasted and mashed pumpkin, butternut, or Hubbard squash
Preparation
Preheat the oven to 350F. Line a 8 X 8 baking dish with parchment paper.
In a large bowl, combine the oat flour, almond flour, baking soda, salt, ginger, cinnamon and nutmeg. In a medium-sized bowl, stir together the eggs, butter, maple syrup, molasses and vanilla. Pour the wet ingredients into the bowl with the flour and mix well. Stir in the roasted pumpkin until evenly combined (a few clumps are okay!)
Pour the mixture into the prepared baking dish and bake in the oven until a toothpick comes out clean when inserted into the middle of the cake, about 30-40 minutes.
Serve the cake with plain whole milk yogurt and a drizzle of maple syrup for a treat.
Store the cake covered on the counter for 1 day and refrigerate for 5 days.
