Pumpkin Pie Cake with Naturalvert granola

Pumpkin Pie Cake with Naturalvert granola

Ingredients 

·         1 cup pumpkin puree

·         ¾ cup brown sugar

·         ½ cup plain Greek yogurt (preference)

·         2 large eggs

·         1 teaspoon vanilla extract

·         1 cup oat flour

·         1 cup quinoa flour

·         ¾ cup Naturalvert pumpkin pie granola (1/4 cup for toppings)

·         1 ½ teaspoons pumpkin pie spice

·         1 teaspoon baking soda

·         1/3 cup filtered water

·         ½ teaspoon sea salt

·         Cream cheese frosting

·         Naturalvert pumpkin pie granola (for garnish)

Instructions 

1. Preheat the oven to 375°F. Get a 8×8-inch baking pan or line with parchment.
2. Add ¾ cup naturalvert granola in food processor to grind fine. (Set aside ¼ cup for toppings)
3. In a medium mixing bowl add oat flour, quinoa flour, pumpkin pie spice, baking soda, salt, granola (from previous step) and stir to combine.
4. In a large mixing bowl whisk together pumpkin puree, brown sugar, eggs, Greek yogurt and vanilla extract.
5. Add the flour mixture to the wet mixture and stir until just combined.
6. Add cake batter to the prepared pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
7. Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer.
8. While cake is cooling, make frosting (just add cream cheese on top of cake)
9. Sprinkle Naturalvert granola on top after adding frosting to cake.
10. Once cake is completely cool, frost and serve

Note: Make sure that cream cheese texture is smooth by leaving at  room temperature for at least 45 minutes or so.