Fat-Free Pumpkin Raisin Cake
A moist, flavorful pumpkin raisin cake that is fat-free and perfect for autumn gatherings or health-conscious desserts. The warm spices and natural sweetness from raisins and pumpkin make it an inviting treat suitable for all ages, especially when served with a light yogurt cream sauce.
Ingredients
- Mazola No Stick cooking spray ⓘ
- 1 2/3 cups flour ⓘ
- 2/3 cup sugar ⓘ
- 1/4 cup nonfat dry milk ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons pumpkin pie spice
- 1/2 cup raisins ⓘ
- 2 egg whites ⓘ
- 1 cup canned solid-pack pumpkin ⓘ
- 1/3 cup Karo light or dark corn syrup ⓘ
- 1/3 cup orange juice ⓘ
- Fat-Free Yogurt Cream Sauce (recipe follows), optional ⓘ
Instructions
- Spray a 9-inch square baking pan with cooking spray.
- In a large bowl, combine the flour, sugar, nonfat dry milk, baking soda, baking powder, salt, pumpkin pie spice, and raisins.
- In a medium bowl, mix together the egg whites, canned pumpkin, corn syrup, and orange juice.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared baking pan.
- Bake in a 350°F oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack.
- Serve with Fat-Free Yogurt Cream Sauce if desired.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute honey or maple syrup for the corn syrup for a different flavor profile. If you don't have pumpkin pie spice, mix cinnamon and nutmeg in equal parts. This cake can be made dairy-free by using a plant-based yogurt alternative in the sauce. For added sweetness, consider folding in chopped nuts or chocolate chips.
Serving Suggestions
Serve this cake as a delightful dessert after a hearty meal or as a snack with your afternoon tea. It pairs beautifully with a dollop of the optional Fat-Free Yogurt Cream Sauce. Consider serving it alongside a scoop of vanilla ice cream for an indulgent treat. For breakfast, enjoy it with fresh fruit or a side of yogurt. Explore more vegetarian recipes for a wholesome meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through. You can also enjoy it cold as a refreshing snack! The cake freezes well; wrap it tightly in plastic wrap and foil for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Pumpkin Raisin Cake contains roughly 157 calories, with 6g protein, 32g carbohydrates, and 1g fat. It is a good source of protein (11% of the Daily Value) and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. Just keep in mind that using whole eggs will slightly increase the fat content of the cake. For optimal results, use 1 whole egg for every 2 egg whites called for in the recipe.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps bind the ingredients. Also, check that the baking powder and other ingredients are gluten-free to avoid cross-contamination.
Can I add other fruits to this recipe?
Absolutely! You can incorporate chopped apples, pears, or even cranberries for a fruity twist. Just be mindful of the moisture content of the fruits you add, as it may affect the cake's texture. Adjust the flour slightly if necessary to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).