Things You'll Need:
- ½ cup egg substitute
- 1 cup canned pumpkin
- 1 cup unsweetened applesauce
- ¼ cup water
- 1 cup sugar
- ½ tsp Allspice
- 1 2/3 cup all purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp baking powder
- ¼ tsp cloves
- ½ tsp nutmeg
- 1 tsp cinnamon
- Bundt cake pan
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Step 1
Preheat your oven to 350* F to get it ready for your low-fat pumpkin cake.
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Step 2
In a medium sized bowl whisk together your egg substitute, canned pumpkin, unsweetened applesauce and water. Then slowly add your 1 cup of sugar into your wet mix and whisk lightly until sugar is blended in.
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Step 3
In a separate medium sized bowl stir together your allspice, salt, cloves, nutmeg, baking powder, baking soda and cinnamon. Then blend in your flour until well mixed.
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Step 4
Mix both your wet and dry ingredients together thoroughly until your low-fat pumpkin cake batter is well blended. Be careful not to over mix.
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Step 5
Using a non stick baking spray lightly coat the inside of a Bundt cake pan then pour your low-fat pumpkin cake batter in. Give the pan a little shake to help even out the batter.
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Step 6
Place pan into the oven for 55 to 60 minutes or until done. Allow to cool and then enjoy or you can drizzle it with a tasty glaze if desired - however, that will take away from the low-fat aspect of this deliciously scrumptious cake.
