Pumpkin Cake

This pumpkin cake is surprisingly light for how rich it tastes. The eggs are beaten until tripled in volume before the pumpkin puree is folded in, which gives the cake an airy, almost souffle-like texture. Cinnamon and coconut sugar provide warm, autumnal sweetness, and the whole thing bakes in a single 8-inch pan. At only 154 calories per slice, it is one of the lightest baked treats in this collection.

Low Fat and Satisfying

With just 2g of fat per serving, this cake gets its moisture from the pumpkin puree rather than from butter or oil. Pumpkin is rich in vitamin A, potassium, and fiber, which makes this cake more nutritionally interesting than a typical baked good. The coconut sugar adds sweetness with a slightly lower glycemic impact than white sugar, and the cinnamon may help moderate blood sugar response after eating.

The Folding Technique Matters

The most important step in this recipe is gently folding the flour into the whipped egg mixture. If you stir too vigorously, you will deflate the air you worked to incorporate during the beating step, and the cake will come out flat and dense. Use a large spatula and fold from the bottom of the bowl upward, rotating the bowl as you go. The batter should stay light and airy throughout the process.

Dust the finished cake with powdered sugar for a simple presentation. It stores in an airtight container for up to three days and tastes just as good the next day. This is also a great recipe to bring to potlucks or group runs since it makes eight generous slices.