Whole grain, a vegetable, no oil or buttery anything at all, no refined sugar–this is better for you than most breakfasts, yet tastes like dessert! And it’s perfect for fall.
2 cups whole wheat flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/4 t. salt
1/4 t. cloves
4 beaten eggs (or 8 whites if you want even less fat)
1 cup agave nectar (or honey)
1 large or 2 small cans of pumpkin
Combine dry ingredients. Mix in the rest. Pour batter into a greased 9×13 pan and bake at 350º for 30 minutes or so. It should be heavy and moist, but not mushy. Cool on a wire rack.
Frosting (optional, of course)
Leave a one 8 oz. brick of cream cheese out for a while to soften and then puree (I added a 1″ slice of tofu just to see how it would turn out, and it was not even noticeable–my teenager licked the bowl out, and you can’t have better proof than that). I liked mixing it in my mini food processor, which got the cream cheese and tofu very smooth even though I didn’t give the cheese much time to soften and the tofu was firm.
Sweeten with agave nectar to taste, maybe 1/2 cup. (Sorry, I wasn’t measuring . . .)
Spread frosting on cooled cake and sprinkle with chopped walnuts or pecans, if desired.
Refrigerate. Does well made the day ahead.