Print
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!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Ingredients
- 2-1/2cupsgluten-free rolled oatsnot quick oats or steel cut
- 1cupplain yogurt
- 1/2cupwater
- 1cuppumpkin puree
- 1/2cupof my DIY Sugar Alternative Blend or granulated sweetener like coconut sugar
- 2teaspoonsvanilla extract
- 2teaspoonscinnamon or 2-4 drops cinnamon bark essential oilyes, really!
- 1teaspoonnutmeg
- 1teaspoonallspice
- 1/2teaspoonground cloves or 1-2 drops clove essential oilyes, really!
- 1/2teaspoon salt
- 1cupegg whites for THMuse 1 cup whole eggs if not THM
- 2teaspoonsbaking powder
- 1teaspoon baking soda
- coconut oil for greasing
Instructions
- In a high-powered blender, grind the oats to a flour. This will take 10-15 seconds.
- Transfer the oat flour to a large mixing bowl and add the yogurt, water, pumpkin puree, sweetener, vanilla, and spices.
- Stir just until the oats are wet, but don't over-stir. Over-stirring will make the mixture too thick and gloopy after soaking.
- Let sit at least 8 hours or overnight on your counter top.
- 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.
- Stir in to the soaked oat mixture the egg whites, baking powder, and baking soda until well mixed.
- Immediately pour into the greased baking dish and place in the oven.
- 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.
- Allow the cake to cool slightly before slicing and serving.