Do you love pumpkin pie but don’t want to make a crust? Try my new Kabocha Spice Cake. It’s rich, moist, and full of pumpkin-spice flavor, without the calories or fuss of pumpkin pie. This cake comes together in just 20 minutes active time, starting a roasted squash, or 30 minutes starting with a whole raw squash. You can use canned or roasted pumpkin if you’d rather. Serve cake topped with Whipped Coconut Cream for dessert or plain as a coffee cake or brunch dish. It’s healthy either way, with plenty of vitamin-packed squash, apple sauce instead of oil, aquafaba instead of eggs, and whole-grain flour.
Kabocha Spice Cake costs just 88 cents a serving using organic ingredients, or $8.80 for the whole recipe. Add organic Whipped Coconut Cream for 17 cents a serving.