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, perfeclty moist thanks to yogurt, and filled with cozy pumpkin spices. An amazing fall dessert that’s great for holidays!
Servings 12 servings
Calories 315cal
Ingredients
- Wet ingredients:
- 1 cup (244g) pumpkin puree (not pumpkin pie filling)
- 2 eggs, at room temperature
- ½ cup (77g) coconut sugar (or sub brown sugar)
- ¼ cup (78g) 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 (56g) virgin coconut oil, melted and cooled (or sub melted butter/vegan butter)
- Dry ingredients:
- 1 ½ cups (168g) packed fine blanched almond flour
- 1 cup (92g) 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 (112g) cream cheese (or dairy free cream cheese), at room temperature
- ¼ cup butter, at room temperature
- ¾ cup (88g) 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 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.
Nutrition
Serving: 1slice | Calories: 315cal | Carbohydrates: 31.6g | Protein: 6.9g | Fat: 19.1g | Saturated Fat: 8.9g | Fiber: 2.8g | Sugar: 21.4g