Ingredients:

  • 1.5 cups (180g) oat flour
  • 0.5 cup (60g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.5 tsp (1g) ground nutmeg
  • 0.25 tsp (1g) salt
  • 1 cup (245g) pure pumpkin puree
  • 0.5 cup (120ml) unsweetened applesauce
  • 0.33 cup (65g) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tbsp (15ml) maple syrup
  • 0.25 tsp (1g) cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together oat flour, whole wheat flour, baking soda, cinnamon, ginger, nutmeg, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients and add pumpkin puree, unsweetened applesauce, maple syrup, egg, and vanilla extract.
  4. Gently fold the mixture together using a spatula until no streaks of dry flour remain; do not over-mix.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 28–32 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Allow the cake to cool completely in the pan before slicing.
  8. Optional: Mix Greek yogurt, maple syrup, and cinnamon to create a glaze and apply to the cooled cake.