Healthy Pumpkin Cake with Cinnamon Cream Cheese Frosting
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, perfectly moist thanks to yogurt, and filled with cozy pumpkin spices.
Servings 12 servings
Calories 315cal
Ingredients
- Wet ingredients:
- 1 cup (244 grams) pumpkin puree (not pumpkin pie filling)
- 2 eggs, at room temperature
- ½ cup (77 grams) coconut sugar (or sub brown sugar)
- ¼ cup (78 grams) pure maple syrup (or sub honey)
- 1 (5.3 oz) container yogurt (I like siggi's 2% pumpkin & spice or 0% vanilla)
- 1 teaspoon vanilla extract
- ¼ cup (56 grams) virgin coconut oil, melted and cooled (or sub melted butter/vegan butter)
- Dry ingredients:
- 1 ½ cups (168 grams) packed fine blanched almond flour
- 1 cup (92 grams) 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 (112 grams) cream cheese (or dairy free cream cheese), at room temperature
- ¼ cup butter, at room temperature
- ¾ cup (88 grams) powdered sugar (add an extra ¼ cup if you like a sweeter frosting)
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 2-3 teaspoons milk of choice, to make creamy and spreadable
- To garnish:
- Extra cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- 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.
- Next, add dry ingredients: almond flour, oat flour, pumpkin pie spice, baking soda and salt. Mix together with a wooden spoon until well combined.
- 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.
- 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.
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 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.
Nutrition
Serving: 1slice | Calories: 315cal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Fiber: 3g | Sugar: 21g