This recipe is very healthy, simple and quick... no white sugar, no white flour. If you want to make it gluten free, you can substitute a gluten-free flour for the spelt. With or without the cream sauce, it's on my list of favorites anytime of the year! I hope you and your family have a blessed Thanksgiving holiday!
Pumpkin Walnut Cake
1 c spelt flour (or alternate flour - see page 29 of Culinary Creativity)
¾ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
¼ tsp ground allspice
1/8 tsp ground cloves
¾ c sucanat or xylitol
¼ c organic canola oil (or fat substitute - see page 23 of Culinary Creativity)
1 tsp vanilla extract
1 egg (or egg substitute - see page 26 of Culinary Creativity)
½ c canned pumpkin
¼ c rice or almond milk
¼ chopped walnuts
1. Combine first 8 ingredients in a small bowl until well blended.
2. Combine sucanat, canola and vanilla in large bowl until blended. Beat in egg, and then stir in pumpkin.
3. Add flour mixture to pumpkin mixture, alternating with the milk and beginning and ending with the flour mixture.
4. Pour batter into a lightly oiled 9-inch diameter cake pan. Sprinkle with walnuts.
5. Bake at 350 degrees for 25-30 minutes or until cake springs back when lightly touched in center. Cool on wire rack for 10 minutes. Remove cake from pan and continue cooling.
Maple Cream Sauce for Pumpkin Walnut Cake
½ c rice or almond milk
½ tsp cinnamon
½ c maple syrup
Combine ingredients in small saucepan. Heat and stir until slightly thickened.
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