I love Spiced Pumpkin…pie, latte, doughnuts, and now Low Syn Spiced Pumpkin Cake!
This cake is so delish. It’s really moist and would work so well served warm as a pudding with some creme fraiche.
I like to cook the pumpkin or butternut squash in the microwave – it’s really simple and quick!
Just cut it into chunks (leaving the skin on) and the pop in the microwave until the flesh is soft, and scoop away from the skin.
I hate peeling squash and pumpkin so this saves the hassle!
When making this cake, it’s important to be really gentle when you fold the egg whites in so as not to knock the air out.
The Xanthan Gum just helps give the cake a little more stability as it doesn’t have much flour (and therefore much gluten), though this does mean it’s low in syns!
As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.
Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.
The recipe for this Low Syn Spiced Pumpkin Cake uses 6 tablespoons of sweetener and is divided into 12 portions. That’s half a tablespoon per portion. That means if you’re only having a piece of this then there’s no need to add any syns on for the sweetener itself.
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