Healthy Pumpkin Cake with Whipped Cream Cheese Icing

I moved back to my hometown to be closer to family and friends, and now I get to try my recipes out on them! So I had a dinner party and made this cake for everyone to try. They knew it was gluten free because they know I can’t have gluten and I’m a gluten free food blogger, but they were floored when I told them it was made with healthier ingredients!

This cake is moist and delicious, and packs in all the flavors of fall! And you can eat it without ruining your diet!

It’s perfect for a family get-together or as a healthier dessert option for Thanksgiving. Whenever you choose to serve it, you’re sure to impress your guests!

Storing Leftovers:

Store leftovers in the fridge for up to 3-5 days in an airtight container

Freezing:

You can always make this cake ahead of time and freeze it in a freezer-safe dish. Allow to thaw on your counter. I prefer freezing cakes without the icing and whipping up fresh icing when it’s time to serve so it feels like a fresh dessert. This is a great hack to save yourself some time during the holidays.

Notes:

• You can use ½ cup applesauce in place of the eggs to make the cake vegan. Then top with a vegan cream cheese icing of your choice
• Add in some chopped pecans for a nutty addition to this cake
• Serve it without icing for a fall-flavored coffee cake

Ingredients for the Pumpkin Cake:

• 2 cups gluten free all-purpose flour (King Arthur Measure for Measure is my favorite!)
• 1 ½ cup coconut sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• Pinch salt
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup melted coconut oil (vegetable oil and canola oil work as well)
• 15 oz can pumpkin puree (I love Libby’s)

Ingredients for the Whipped Cream Cheese Icing:

• 1 cup heavy cream
• ½ cup maple syrup, divided
• 8 ounces ⅓ less fat cream cheese, room temperature 

Directions for the Cake:

Preheat oven to 350°F

Add flour, sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to bowl of stand mixer (or large mixing bowl) and whisk together

In a separate bowl, add eggs, oil, pumpkin puree, and vanilla extract and whisk together until combined

Add the wet ingredients to the dry ingredients and mix until a smooth batter forms

Pour the batter into a greased 9x13 baking dish and bake at 350° for 26-32 minutes, until a toothpick comes out clean

Allow to cool before icing

Directions for the Icing:

Add heavy cream and ¼ cup maple syrup to bowl of stand mixer (or large mixing bowl). Using whisk attachment, whisk until stiff peaks form and set aside

In a separate mixing bowl, add cream cheese and ¼ cup maple syrup and mix on low speed until smooth

Fold the whipped cream into the cream cheese mixture

Top cake with the icing once it has cooled