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Easy & Skinny Pumpkin & Black Bean Cake Recipe

And yes, it comes with healthy cream cheese frosting on top! Healthy, skinny and kid friendly too!

No 2 cups of sugar, no oil, no white flour, no egg yolks. Just black beans, pumpkin puree, Greek yogurt and egg whites among the ingredients in this delicious & moist pumpkin cake.

Easy & Skinny Pumpkin & Black Bean Cake RecipeYes, you heard it right, black beans!

And here is the best part. You probably have all of the ingredients on hand.

And you don’t have to sift the flour for this one. All you need is a food processor and you can enjoy this in 1 hour:

Easy & Skinny Pumpkin & Black Bean Cake Recipe Easy & Skinny Pumpkin & Black Bean Cake Recipe

Only 254 calories per a decent size piece. This cake is at least half the fat, carbs and sugar than any traditional pumpkin cake.

On top of that, it is super moist despite the total absence of oil or butter.

To make a healthy frosting I used Truwhip. It is a whipped topping that is 70% organic, with no corn syrup & trans fats.

You can find it at Whole Foods or most health/organic stores. To check for a location near you click here.

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Easy & Skinny Pumpkin & Black Bean Cake Recipe

Easy & Skinny Pumpkin & Black Bean Cake Recipe


    Wet Ingredients:
  • 1 can (15 oz) black beans, rinsed & drained
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup 0% Greek yogurt
  • 1/2 cup almond milk, unsweetened (vanilla is fine)
  • 1/3 cup egg whites
  • 1/2 cup unsweetened applesauce
  • 1 tbsp pure vanilla extract
  • Dry Ingredients:
  • 1 cup whole wheat flour
  • 1 cup walnuts, roughly chopped
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 2 tsp baking powder
  • 2 tsp baking soda
  • Frosting:
  • 1 cup Truwhip
  • 1 container (250g) cream cheese, light
  • 2 tbsp agave nectar
  • 1 tbsp pure vanilla extract


  1. Preheat oven to 350 F degrees.
  2. In a food processor combine Wet Ingredients and blend until smooth.
  3. In a mixing bowl combine all Dry Ingredients and mix just to combine.
  4. Add Dry Ingredients to a food processor and blend together with Wet Ingredients.
  5. Spray 9 x 13 baking dish with cooking spray and pour mixture into it. Bake for 1 hour or until the toothpick comes out clean. Let it cool.
  6. To make the Frosting: combine Truwhip, light cream cheese, agave nectar and vanilla extract in a bowl. Beat with a mixer for couple minutes or until smooth.
  7. Frost the cooled caked with frosting. Cut into 12 pieces and serve. Store in the fridge for up to 5 days or in a freezer for up to a month.

Nutritional Info

Servings Per Recipe: 12 slices

Amount Per 1 Slice:
Calories: 254.5
Total Fat: 11.3 g
Cholesterol: 10.0 mg
Sodium: 395.8 mg
Total Carbs: 33.5 g
Dietary Fiber: 4.8 g
Sugars: 16.5 g
Protein: 9.3 g
Weight Watchers Points +: 7
Weight Watchers Points: 5

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  1. Shelley @ Two Healthy Kitchens

    Ok, I have to admit that I am beyond-excited about this really unique, healthy recipe! The photos are mouthwatering … can it possibly taste THAT good!?!?! I can’t wait to find out! Bonus: it’s super-easy to make! (So, when I totally fall head-over-heels in love … I can make it often! Yay!!!) 😀

    • Olena (iFOODreal)

      You are funny.:) Yes, it is easy to make. Even my mom can make it and she doesn’t bake at all.

  2. swsmissus

    This looks wonderful-I will make it gluten free by adding in some psyllium husks and chia seeds and some almond flour. Yay for healthy foods!

    • Olena

      Let me know how it turns out. Healthy foods are so versatile and delicious!!! Who needs that white flour with cream cake?!

  3. Meredith

    This looks great! Is it possible to substitute northern beans or chickpeas for the black beans?

  4. Stephanie

    i just made this today and am just making sure the consistency is right? Or trying to figure out if I haven’t baked it long enough? Should it be quite “doughy” still, like the consistency of pumpkin pie or should it be more brownie/cake like? I was just curious? I had to try it as soon as it came out of the oven because I just couldn’t wait! Maybe I just didn’t let it set long enough!

    • Olena

      You should let it cool down completely and then it will be moist and fudgy, definitely not spongy. More like a pumpkin pie consistency. Sounds like it turned out good.


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