Healthy Pumpkin Bundt Cake
INGREDIENTS
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for the cake
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3 3/4 cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
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5 tsp homemade pumpkin spice (see Notes!)
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
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4 large egg whites, room temperature
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1 tbsp (15mL) vanilla extract
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5 1/2 tsp vanilla stevia
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1/4 cup (60g) granulated erythritol
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1 1/4 cups (305g) pumpkin purée (not pumpkin pie mix!)
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1/4 cup (60g) plain nonfat Greek yogurt
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1/4 cup (60mL) white vinegar
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1 1/4 cups (300mL) nonfat milk
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for the drizzle
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3 tbsp (45g) confectioners’ style erythritol
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2 1/2 - 3 tsp nonfat milk
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