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Pumpkin Cake (Trista) |  Vegetable Day

Makes 8 servings, each serving would be about 5 oz. of veggies (Pumpkin is definitely a little under 4oz, weight of plantain would vary)

Ingredients
  • 1 green plantain
  • one 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
  • 1 cup Splenda No Calorie Sweetener (granulated) (DO NOT USE SPLENDA FOR BAKING)
  • 1/4 cup Walden Farms pancake syrup
  • 2 t. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/8 tsp. salt
Directions
  • boil pot of water, add some salt
  • cut off ends of plantain, cut in half & make one cut along the skin
  • "Pry" skin off using a butter knife
  • cut into chunks
  • boil until soft (usually about 45 minutes)
  • when a fork goes through them, they are soft
  • preheat oven to 450 degrees
  • put plantains in food processor to make crumbs
  • spray an oven-safe 9-inch cake can or cupcake tray lightly with non-stick spray
  • in a large mixing bowl, combine all ingredients & mix well (I use an electric beater)
  • bake cake in the oven for 45 minutes to an hour, should be slightly browned on top
  • allow to cool slightly so you are not putting a steaming hot pan in the refrigerator
  • refrigerate for several hours (overnight is best) & keep refrigerated until ready to serve
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