Healthy Pumpkin Cake
User Reviews
5
Healthy Pumpkin Cake
Description
The Healthy Pumpkin Cake uses a blend of oat and almond flours mixed with pumpkin puree, coconut sugar, and Greek yogurt for a moist, tender batter enhanced by pumpkin pie spice. Baking soda and salt provide rise and seasoning. The method involves combining dry ingredients, whisking wet ingredients separately, then folding together before baking in an 8×8-inch pan until a toothpick comes out mostly clean. Cooling before applying the cream cheese frosting prevents it from melting. The cake's texture is moist with a gentle spice profile, reflecting the pumpkin and spice blend.
This cake can be served as a dessert or snack and pairs well with fall beverages. The cream cheese frosting adds a creamy tang to complement the spice and sweetness of the cake itself.
Pumpkin puree is key but can be substituted with sweet potato or butternut squash puree. Greek yogurt offers moisture and tang, and can be replaced with regular yogurt or sour cream. Coconut sugar can be swapped for white or cane sugar. While untested, flax or chia eggs might be acceptable substitutes for regular eggs. The flour combination is recommended for this recipe’s best texture. Frosting can be omitted or replaced with other favorites.
Ingredients
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ½ cup Greek yogurt full-fat, plain
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour
- 1 cup almond flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- cream cheese frosting
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
- In a medium mixing bowl add oat flour, almond flour, pumpkin pie spice, baking soda, salt and stir to combine.
- In a large mixing bowl whisk together pumpkin puree, coconut sugar, eggs, Greek yogurt and vanilla extract.
- Add the flour mixture to the wet mixture and stir until just combined.
- Add cake batter to the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
- Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer.
- While cake is cooling, make frosting.
- Once cake is completely cool, frost and serve
Notes
- Pumpkin puree can be swapped with sweet potato or butternut squash puree for variation.
- Use plain Greek yogurt; regular yogurt or sour cream can be substituted in equal amounts.
- Coconut sugar may be replaced with white granulated or cane sugar if needed.
- Egg substitutes like flax or chia eggs have not been tested but may work.
- The oat and almond flour combination is specific to this recipe and substitutions may alter texture.
- Cream cheese frosting is optional; other frostings can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 223kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 222mg | 9% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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