Hi. My name is Shannon and I am a procrastibaker.
Anyone else bake when they should be doing something important, like meeting a deadline? With a home office, the kitchen is really convenient and so when I want to clear my head or avoid a project that’s not captivating, I bake.
I like to think that it’s sort of work related though because I’m always tweaking the ingredients to boost the nutritional value in some wee way. I change the flour to whole grain (or in this case skip it altogether). Add some fruit or veg. Swap the fat. Reduce the sugar. Add nuts or seeds.
And that’s how this simply scrumptious bit of business came about. I needed a writing break and started playing around with my dark chocolate snack cake. Out went the cocoa, in came the spices but the base stayed the same.
The final result: a super moist, cinnamon-y gingerbread-y snack cake that’s made with the same surprise ingredient as the chocolate version: pumpkin. It's easy peasy, one bowl (less clean up!) and flour-free. Next time I’ll try it with a little molasses to make it even more gingerbread-y. If you give it a whirl, let me know. Love to hear how it turns out!
Super Moist Gingerbread Snack Cake
Prep time: 45 minutes Makes: 16 snack-size pieces
3/4 cup canned pumpkin puree (not pie filling)
1/2 cup almond butter
1/3 cup honey
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
How To Make:
1. Preheat the oven to 350°. Line a 9” X 9” baking pan with parchment paper.
2. Add all ingredients into a large bowl and whisk until smooth (about 30 seconds).
3. Pour mixture into the prepared pan and bake for 35 minutes or until a toothpick inserted comes out clean.
4. Let cool completely before slicing.
Store in the fridge if it lasts more than a day. (good luck with that!).
Download a PDF of this recipe.