Healthy Pumpkin Cake with Cream Cheese Frosting
This healthy pumpkin cake will wow you with how easy it is to make and how delicious it is! Made with simple ingredients, lots of warm spices and a spiced cinnamon cream cheese.
Equipment
- 1 8X8 baking pan
- parchment paper
- 2 mixing bowls
- wooden spoon or spatula
Ingredients
Pumpkin Cake:
- 1 1/3 cup blanched almond flour
- 1 cup oat flour gluten free if preferred
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup light brown sugar
- ⅓ cup neutral olive oil
- 1/3 cup maple syrup
- 1 cup pumpkin puree
- ⅓ cup plain greek yogurt (0%, 2% or 4% work) sub vanilla
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line an 8X8 pan with parchment paper.
- In a medium bowl whisk together the almond flour, oat flour, pumpkin pie spice, cinnamon, cloves, nutmeg, baking soda, baking powder and salt.
- In a separate bowl whisk together eggs, olive oil, brown sugar, maple syrup, pumpkin puree, yogurt and vanilla extract.
- Pour the dry ingredients into the wet and mix using a wooden spoon or spatula until just combined. Bake for approximately 33-35 minutes. Check to make sure a toothpick comes out clean.
- While the cake is baking prepare the cream cheese frosting by mixing all of the ingredients together using a hand mixer until creamy and smooth.
- Once the cake has baked, let cool. Frost with cream cheese frosting and sprinkle cinnamon on top and enjoy! Store covered in the fridge for 3-4 days.