Healthy 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!
Servings: 12 slices
Calories: 349kcal
Ingredients
Pumpkin Cake:
- 3 large eggs
- 3/4 cup maple syrup or honey
- 14 oz can pumpkin puree not pumpkin pie filling
- 1 tsp white vinegar or apple cider vinegar
- 1 tbsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup finely shredded zucchini not squeezed
- 3 1/3 cups almond flour
Greek Yogurt Icing:
- 2 1/2 cups Greek yogurt 2%+
- 4 oz cream cheese softened & cut into cubes
- 3/4 cup icing sugar
- 1 tsp pure vanilla extract
Instructions
- 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 for 10 seconds. 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.
- While cake is cooling down, line 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, pausing and scraping the walls.
- 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!
Notes
- Store: Store assembled cake covered tightly for up to 2 days.
- Freeze: Freeze unfrosted cake tightly wrapped with plastic and then foil for up to 3 months. Thaw in the fridge overnight. I have not and would be hesitant to recommend you freeze assembled cake. Not sure how yogurt icing will thaw but my gut says 90% it should be fine.
- Make ahead: Store baked, cooled and covered with plastic unfrosted cake for 3 days. Then frost before serving.
- Pumpkin: Homemade pumpkin puree or store bought works. Ensure it is 100% pumpkin puree, not pumpkin pie filling.
- Sweetener: Can be any but has to be liquid.
Nutrition
Serving: 1slice | Calories: 349kcal | Carbohydrates: 33g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 256mg | Fiber: 5g | Sugar: 24g