Slow Cooker Pumpkin Spice Latte Cake
"*Nutrition calculation does not include optional coconut whipped topping Yields: 16 servings | Serving Size: 1/16th of cake | Calories: 248 | Previous Points: 5 | Points Plus: 7 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 31 mg | Sodium: 83 mg | Carbohydrates: 47 g | Dietary Fiber: 2 g | Sugars: 32 g | Protein: 4 g |..."
INGREDIENTS
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1 (28 ounce) can pumpkin puree
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2 cups whole wheat pastry flour
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3 eggs
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1 2/3 cups coconut palm sugar
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2/3 cup almond milk
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1/4 cup canola oil
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2 tablespoons pumpkin pie spice
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2 teaspoons baking powder
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2 teaspoons vanilla or maple extract
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2 tablespoons espresso powder or decaf instant coffee (optional)
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1/2 cup honey
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nonstick olive oil cooking spray
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1 batch Skinny Ms. Nondairy Whipped Topping (optional)
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