Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
The best healthy pumpkin cake with luscious cinnamon cream cheese frosting that’s seriously blow ya mind delicious. This one bowl, gluten free pumpkin cake is naturally sweetened, moist and flavorful thanks to siggi’s pumpkin & spice yogurt, and filled with cozy pumpkin spices. The perfect fall dessert that’s great for holidays! This post is in partnership with siggi’s.
Welcome to Day 2 of Pumpkin Week and probably the BEST dessert you’re going to make all fall. With all of the epic cake recipes I have on the site (hiii peanut butter banana cake) you know ya girl had to throw one down for the best week of the year.
This incredible healthy pumpkin cake is perfectly moist thanks to siggi’s pumpkin & spice yogurt, filled with cozy pumpkin pie spices and just so happens to be gluten free and naturally sweetened.
Mind-blowing? I mean, just LOOK AT IT. Fluffy and delicious with a thick cinnamon cream cheese frosting. I tested this one for you quite a few times, so trust me when I say this one is pumpkin perfection. You know the drill: bake this beauty up, snap a photo and let me see your cake creations on social.
What makes this pumpkin cake “healthier?”
I lightened up this pumpkin cake with a few ingredients you can feel good about. Don’t worry, it tastes just as indulgent as it looks!
- Gluten free. We’re using a mix of almond flour and oat flour to keep the pumpkin cake more nutritious and also gluten free (GF friends rejoice!). Please know I haven’t tested it with other flours.
- Naturally sweetened. This cake is naturally sweetened with unrefined sweeteners like coconut sugar and pure maple syrup to give it a wonderful flavor.
- Filled with vitamins. We’re using pure pumpkin right in the batter of this cake, which gives it a boost of vitamin A and C, fiber plus antioxidants.
- Protein boost. This pumpkin cake has a container of siggi’s yogurt, which packs more protein than sugar per cup and makes the cake super moist and delicious. LOVE.
Everything you’ll need to make this healthy pumpkin cake
Whenever I say “the best” I really mean it! Not only is this gluten free pumpkin cake loaded with pumpkin pie spices and flavor, but it’s also made with ingredients you can feel good about. Win-win-win. Here’s what you’ll need to make it:
- Pumpkin puree: be sure to use 100% pumpkin puree and not pumpkin pie filling. It gives the cake plenty of moisture and wonderful pumpkin flavor, plus it’s easy to make yourself with our helpful tutorial here!
- Eggs: you’ll need 2 eggs in this cake recipe.
- Sweetener: as I mentioned, we’re naturally sweetening the pumpkin cake with coconut sugar and some pure maple syrup. Don’t forget the vanilla extract, too.
- siggi’s yogurt: the key ingredient to super moist pumpkin cake is yogurt! You know I had to include siggi’s delicious Pumpkin & Spice flavor. It’s SO delicious and adds a wonderful boost of protein. Their vanilla flavor would also be perfect!
- Coconut oil: for a little extra moisture you’ll also need some melted coconut oil.
- Flour: we’re keeping this healthy pumpkin cake gluten free with almond flour and oat flour. Best combo.
- Spices: get that true, cozy fall flavor with pumpkin pie spice! See below for tips on making your own.
- Baking staples: you’ll also need baking soda & salt.
- For the frosting: fall in love with this luscious cinnamon cream cheese frosting made with cream cheese, butter, powdered sugar, vanilla, cinnamon and a little milk to thin it out.
Make your own pumpkin pie spice
Don’t have any store-bought pumpkin pie spice? It’s so easy and fun to make on your own! Simply add the following to the dry ingredients:
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice or ground cloves
Customize your pumpkin cake
As always, I recommend baking up the recipe as-written, but here are a few simple ingredient swaps that will still make this healthy pumpkin cake delicious:
- Swap your sweetener. Feel free to use brown sugar for the coconut sugar and honey for the maple syrup.
- Skip the coconut oil. You can also use melted butter or vegan butter instead of coconut oil in the cake.
- Keep it dairy free. I’ve actually tested this pumpkin cake using the siggi’s plant based cups and it worked amazingly well (vanilla and cinnamon was perfect). Then be sure to use dairy free cream cheese and vegan butter in the recipe.
- Try it vegan. I think that 2 flax eggs should work well in this cake but please note that I haven’t tested it. Let me know in the comments if you do, and then follow the instructions for keeping it dairy free, too!
A note on flours
I would not recommend substituting the almond flour or oat flour in this gluten free pumpkin cake as the texture will change. Good news: you can make your own oat flour right at home! Check out our full tutorial and measure out 1 cup.
The best healthy pumpkin cake made in one bowl
- Prep your pan. Line an 8×8 inch pan with parchment paper and spray it with nonstop cooking spray.
- Mix the wet ingredients. In a large bowl mix all of the wet ingredients together (except the melted coconut oil) until smooth. Mix in the melted and cooled coconut oil last.
- Add the dry. Mix in all of the dry ingredients with a wooden spoon until the batter is smooth and combined.
- Bake it up. Pour the pumpkin cake batter into your prepared pan and bake it up!
- Cool, frost & devour. After the cake has cooled, beat together all of the ingredients for the cinnamon cream cheese frosting. Frost the cooled cake, sprinkle a little cinnamon on top, slice and enjoy!
Essential cake-baking tips
This gluten free pumpkin cake is easy to make right in one bowl, but I also have a few essential tips & tricks to ensure that it comes out perfectly every time:
- Use room temp ingredients. Be sure that your eggs are room temperature and your coconut oil is cooled before you mix the wet ingredients together otherwise the cold eggs will coagulate with the hot coconut oil. Simply run your eggs under warm water for a few minutes to bring them to room temp. This goes for the cream cheese and butter in the frosting, too, so that you can easily beat it together! Do not microwave the butter or cream cheese or it will ruin the frosting. Simply set out the ingredients before you begin baking your cake and by the time it’s done baking and cooling they’ll be ready to go!
- Pack your almond flour. That’s right, you’ll want to pack the almond flour just like you would with brown sugar, No need to pack the oat flour.
- Cool the cake. Before adding that fluffy cream cheese frosting, be sure that your cake is completely cooled otherwise the frosting will melt on top.
How to store & freeze this pumpkin cake
- To store: feel free to keep the healthy pumpkin cake at room temp for one day. After that, I recommend storing the cake covered in the refrigerator for up to 5 days.
- To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted for best results. Wrap the cake in plastic wrap, then aluminum foil and then place the pumpkin cake in a zip-top freezer bag. When you’re ready to serve it, simply thaw it in the refrigerator overnight, let the cake come to room temperature, frost it and serve it.
Tools you’ll need
Check out all of our favorite kitchen essentials here.
More ways to use protein-packed siggi’s yogurt
- Pumpkin Pie Overnight Oats with Chia
- Chocolate Zucchini Cake
- High Protein Peanut Butter Banana Overnight Oats
- Pumpkin Pie Smoothie
- Healthy Gingerbread Muffins
Get all of our delicious recipes using yogurt here!
I hope you love this healthy pumpkin cake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
The best healthy pumpkin cake with luscious cinnamon cream cheese frosting that’s seriously blow ya mind delicious. This one bowl, gluten free pumpkin cake is naturally sweetened, moist and flavorful thanks to siggi’s pumpkin & spice yogurt, and filled with cozy pumpkin spices. The perfect fall dessert that’s great for holidays!
Ingredients
- Wet ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs, at room temperature
- 1/2 cup coconut sugar (or sub brown sugar)
- ¼ cup pure maple syrup (or sub honey)
- 1 (5.3 oz) container siggi's 2% pumpkin & spice (or 0% vanilla)
- 1 teaspoon vanilla extract
- 1/4 cup virgin coconut oil, melted and cooled (or sub melted butter/vegan butter)
- Dry ingredients:
- 1 ½ cups packed fine blanched almond flour
- 1 cup oat flour, gluten free if desired
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the cinnamon cream cheese frosting:
- 4 ounces cream cheese (or dairy free cream cheese), at room temperature
- ¼ cup butter, at room temperature
- 3/4 cup powdered sugar (add an extra ¼ cup if you like a sweeter frosting)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2-3 teaspoons milk of choice, to make creamy and spreadable
- To garnish:
- Extra cinnamon
Instructions
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Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
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Add pumpkin puree, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
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Next, add dry ingredients: almond flour, oat flour, pumpkin pie spice, baking soda and salt. Mix together with a wooden spoon until well combined.
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Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool completely before frosting.
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To make cinnamon cream cheese frosting: Beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. Spread over cooled cake. Sprinkle a little dusting of cinnamon on top to make it extra pretty. Cut the cake into 12 slices and enjoy! Cake should be stored covered in the fridge after a day or so.
Recipe Notes
To make dairy free: use plant based yogurt such as siggi’s vanilla and cinnamon plant based cups. I’ve tested it with this and it is delicious! You can also use dairy free cream cheese and vegan butter. Or feel free to make my simple vanilla buttercream from my almond flour sugar cookie recipe using vegan butter sticks, but I do suggest doubling the frosting.
To make cake vegan: I think this cake would work well with 2 flax eggs but please know I have not tested this version.
If you don’t have pumpkin pie spice: you can sub 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice.
Wanna get crazy? Add a ½ cup of chocolate chips to the batter before baking. YUM.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by The Mindful Hapa
This post is sponsored by siggi’s. All text and opinions are my own. Thank you for supporting the brands that make AK possible!
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49 comments
WOW I CANNOT wait to make this – it looks absolutely stunning and delicious!!!
Thank you so much! I can’t wait for you to try it 🙂
You’ve posted some amazing gluten free, dairy free, and refined sugar free recipes lately! I would, however, love to see a simple and delicious dairy free and refined sugar free frosting recipe as well. It seems a shame to omit dairy and refined sugar until you get to the topping. Thanks for all you do; I love your recipes!
Hi, Jerusha! I’d recommend using a DF cream cheese + my paleo powdered sugar (made with coconut sugar!) in the frosting here 🙂
Is there any way to replace the coconut sugar by using all maple syrup? Looks delicious!!
Hmm I haven’t tried it, and it might make the cake more moist! You could try it and add a little extra oat flour if the batter seems wetter than in the photo above^
Literally blew my mind!! So soft and fluffy and moist from the yogurt. It’s cake for breakfast!
Right?! So moist! 😊
Looks and sounds delicious! Question: if I’m not going gluten-free and do not have the almond and oat flours on hand, can I use regular unbleached all-purpose flour instead? Do I use the same amount as the almond and oat flours combined? Thanks!
Hi, Marcie! I actually haven’t tried this one with AP flour so I can’t be sure. Let me know if you try it!
So moist and delicious! Followed the recipe exactly but used plain, unsweetened yogurt as I didn’t have the Siggi’s Pumpkin Spice on hand. Batter came together easily. I baked mine for 30 minutes and it came out perfect. I skipped the frosting and just sifted some powdered sugar on the piece I ate. But, honestly, it’s great without any topping. (I ate another piece as I was wrapping it up!)
Nice! So happy it turned out well 🙂 And agreed that it’s great on its own!
This cake was so delicious, and that cinnamon cream cheese frosting is bomb! Every bite needs to have it on there lol. The only thing I swapped was I used regular vanilla Greek yogurt since I didn’t have pumpkin yogurt. Still turned out great, I’m sure with the pumpkin yogurt it adds even more delicious flavor. Thanks for the awesome recipes as usual!
Totally fine to use vanilla yogurt! Happy you loved it, Brooklyn, and thanks for leaving a review!
UHHH-MAZING. I mean all the recipes on this site are, but if you are looking for an easy, loved by everyone, impress the family/friends dessert? this is it! Not only is it healthier, but it has all the pumpkin happy goodness that satisfies the fall feeling. I had this for dessert, but then because it was not too sweet, it went perfect paired with my morning coffee. Cake for breakfast on a crisp fall day? sign me up! So, please, make this because it is so fantastic that you don’t need any other pumpkin cake recipe. Tender crumb, spiced of pumpkin and cinnamon, and topped with a deliciously sweet cream cheese topping. what more could you want?
Omg best review EVER! Thank you, Bridgette! So glad that you loved it.
So good!! I used sour cream instead of yogurt and plant-based coconut cream cheese instead of normal (because they were both on sale!) and it was DELICIOUS. I would highly recommend this recipe!
Couldn’t wait to make this! It is delish! Nice and moist and flavorful. I just need to figure out where I went wrong with the frosting. Mine was a bit thin. Now, full disclosure I did use my own homemade pumpkin puree, dairy free cream cheese and monkfruit powdered sugar, but i still used butter. Not sure if any of these swaps made the difference in the texture of frosting, just wanted to share in case anyone else tried to make some swaps. It is still so good though. Thanks again Monique 🙂
Hmm my guess is that the DF cream cheese or monkfruit powdered sugar changed the texture of the frosting. Happy you enjoyed the cake, though!
A moist but crumbly, not-too-sweet, delicious pumpkin cake! The combo of almond and oat flours makes this cake have a great texture (which is difficult with paleo cakes). The flavor is natural and delicious, you can really taste the pumpkin and the spices, and the cream cheese frosting isn’t overly sweet, pairing nicely with the cake itself. Absolutely perfect for this time of year! As I’ve discovered, not all paleo pumpkin cakes are created equally, and this one is a winner 🧡 thank you Monique!
This turned out great! I used butter and brown sugar and it was perfect. My non-gf friends liked it, which I consider a success. Thank you!
This turned out so well! I couldn’t find the Siggy’s but Oikos had a pumpkin spice yogurt that I was able to get at Walmart. My whole family loved this. Everything I’ve made from your site has been fantastic and I’m looking forward to finding some healthy low/no-sugar cake, pie, and cookie recipes for Christmas! Thanks for this delicious recipe!
Hi! This looks so delicious! Can you use a full fat yogurt like vanilla Greek yogurt instead? We don’t have Siggi’s yogurt where I live!
Yes that’s a perfect sub! Hope you enjoy it 🙂
My husband has celiac’s disease and also cannot eat gluten free oats. Is there a good substitution for oat flour?
Thank you!
I used rice flour (1:1) and it turned out really well!
Sorry to hear that! I haven’t made this with any other flour so I can’t be sure, but possibly a GF 1:1 all purpose flour!
Could you make this into a 2 or 3 layered cake? If so what would you change for baking time and temp?
Those both depend on the size of your pans. Should be fine to keep the oven at 350ºF, and then bake the cakes until a tester comes out clean.
Made this whole recipe gluten free and vegan and it still turned out so delicious!! I replaced the eggs with flax eggs and rice flour for oat flour (didn’t have any), and used vegan cream cheese and butter. Was a huge hit with the family, thank you AK!
Hi Monique! What would you change to make cupcakes instead? Same oven temp and baking time? Thanks!!
I haven’t tried it with this recipe! I’d do the same temp and start checking them around 20 minutes, baking them until a tester comes out clean.
My family declared this cake better than pumpkin pie; and we like pumpkin pie! Super moist and delicious and it felt guilt free since it is actually really healthy.
Delicious! My husband doesn’t even like pumpkin treats but ate half the pan 😂 subbed oat flour for all purpose and coconut oil for olive oil bc I didn’t have those on hand and turned out amazing!
Your healthy pumpkin cake recipe says a can of pumpkin but what size of a can of pumpkin?
15 ounces!
Is it 1 cup or 1 can? The recipe currently says 1 cup. Thanks!
Made this for a friend for her birthday yesterday and she said it was f***ing delicious!
The more I tell people about you and your recipes, the more I find out that everyone already knows and loves you!
Can I use a bundt pan instead of an 8×8 pan? Additionally, I only have gluten-free flour (don’t have almond or oat). Will this be OK to swap?
I haven’t tried any of that so I can’t be sure, sorry! Let me know if you try it 🙂
Hi. This was delicious. I used plain Greek yogurt since that’s what I had on hand and added a little extra cinnamon. I will definitely make this again but I’m wondering if I could just use AP flour and what the measurement would be for that swap? Thank you!
So happy you loved it, Jess! I haven’t tried swapping the flours and think the almond/oat flour combo makes the best texture, but let me know if you try it!
This is the best pumpkin cake I’ve ever had! You would NEVER know it’s made for better for you ingredients either!! I’m making it for the second time right now. Amazing.
So so good!! Little kids all the way to gluten free grandma loved it. Awesome recipe that I’ll definitely make again!
It’s UNREAL how incredible this cake is. It tastes just like the sugary and gluten filled pumpkin cake that my mom made growing up. The texture is amazing and the taste is out of this world. All I had on hand was unsweetened greek yogurt which worked perfectly. I doubled the frosting and highly recommend if you want something a little more decadent.
Absolutely amazing! One of the best pumpkin cakes I’ve had!
I turned this recipe in to 2×6′ rounds for a stacked birthday cake and it was delicious! Trader joe’s has a cashew pumpkin spice yogurt this season so I subbed that.
I also made a vegan cashew cream cheese frosting instead and wow, new favorite holiday dessert! Thanks 🙂
That should say 2×6″ (inch)
Amazing! So happy it came out well and that you loved it!