Print
soaked and gluten-free pumpkin spice breakfast cake

Soaked Gluten-Free Pumpkin Spice Breakfast Cake

For some blood sugar-friendly, slow-digesting carbs, look no further than this soaked and gluten-free Pumpkin Spice Breakfast Cake! Soaking reduces phytic acid and makes this cake super digestible and nourishing! This is a Trim Healthy Mama (THM) E recipe, too, with the option to use an alternative sweetener or whole sweetener of choice!

CourseBreakfast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Author Lindsey Dietz

Ingredients

Instructions

  1. In a high-powered blender, grind the oats to a flour. This will take 10-15 seconds.
  2. Transfer the oat flour to a large mixing bowl and add the yogurt, water, pumpkin puree, sweetener, vanilla, and spices.
  3. Stir just until the oats are wet, but don't over-stir. Over-stirring will make the mixture too thick and gloopy after soaking.
  4. Let sit at least 8 hours or overnight on your counter top.
  5. When you're ready to make the pumpkin breakfast cake, preheat your oven to 350 degrees Fahrenheit and lightly grease a 9"x13" glass pan with a bit of coconut oil.
  6. Stir in to the soaked oat mixture the egg whites, baking powder, and baking soda until well mixed.
  7. Immediately pour into the greased baking dish and place in the oven.
  8. Bake for 35 to 40 minutes, checking for done-ness after 30 minutes. The cake should rise in the middle and be a golden brown color. It will fall slightly when you remove it from the oven.
  9. Allow the cake to cool slightly before slicing and serving.