Chocolate. Sheet. Cake. Now those, my friends, are three words that invoke comfort. And this cake definitely fits the bill – a fudgy, moist cake, topped with a decadent, rich, sweet chocolate frosting. It’s nothing fancy, but it’s a crowd-pleaser. That’s my favorite kind of cake.
But what if I told you that this cake is actually a tad healthier than your typical chocolate sheet cake? That aside from the fact that there is no gluten, dairy, or refined sugar, that there is also a secret ingredient thrown into the cake batter – something that provides a boost of vitamins K and C, fiber, and folate, and even helps keep the cake nice and moist?
What if I told you that secret ingredient is…
With September almost over, I’m happy to say I’m in full-on pumpkin eating mode! Winter squashes are one of my absolute favorite foods. I just can’t get enough of their sweet flavor, creamy texture, and megawatt nutrition. Loaded with vitamin A and dozens of other antioxidants, winter squash is also low in calories and sugar, making it a sensible low-glycemic choice.
After seeing Kelly’s donut recipe a while back, I knew that one of my first pumpkin treats of the season just had to be a pumpkin donut. So I set out to make some grain-free donut holes with Kelly’s recipe as my inspiration.
I’ve never understood why donuts are considered a breakfast food when they’re typically such a goldmine of refined sugar and flour. Take a look at this nutrition label from a box of popular store-bought donuts:
Now take a look at this label:
Can you guess what it’s from? A candy bar. Yep. This candy bar has less sugar and more protein than the donuts.
Click through to get the recipe for Pumpkin Donut Holes