Easy Pumpkin  Cake

Naturally sweetened and gluten free, this Healthy Pumpkin Cake with Greek yogurt cream cheese frosting is a lighter version of the classic fall dessert!

Eggs Maple syrup or honey Pumpkin puree White vinegar or apple cider vinegar Pumpkin pie spice Cinnamon Baking powder Baking soda Salt Zucchini Almond flour Greek yogurt Cream cheese Icing sugar Vanilla extract

What You Need

Preheat oven to 350 degrees F. Line only the bottom of 8 x 8 or 8 x 11 baking dish with parchment paper, spray bottom and sides with cooking spray and set aside.


In a large bowl, whisk the eggs. Add maple syrup, pumpkin puree, vinegar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Whisk well breaking any baking soda or powder lumps.


Add zucchini and stir. Add almond flour and stir well to combine.


Pour into previously prepared baking dish, level with spatula and bake for 50-60 minutes or until toothpick inserted comes out clean. Remove from the oven and cool completely.


To make the frosting, line a small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours. Discard the whey from yogurt, add strained yogurt into a large bowl along with cream cheese, icing sugar and vanilla extract. Beat with a mixer until icing is smooth.


Spread icing on top of cake. I like to let it refrigerate for a few hours for icing to set better but you can serve right away.


Loosen the cake around the sides with a butter knife. Cut into 12 slices and enjoy!



Store assembled cake covered tightly for up to 2 days.

Swipe up for the full recipe!

If you try this recipe, be sure to leave a star rating  and review on the post!