Healthy Pumpkin Cake with Whipped Cream Cheese Icing
Ingredients
Ingredients for the Pumpkin Cake
- 2 cups gluten free all-purpose flour King Arthur Measure for Measure is my favorite
- 1½ cups 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 or use ½ cup unsweetened applesauce for vegan cake recipe
- 1 cup melted coconut oil vegetable or canola oil work as well
- 15 ounces canned pumpkin puree
Ingredients for the Cream Cheese Icing
- 1 cup heavy cream
- ½ cup maple syrup, divided
- 8 ounces ⅓ less fat cream cheese room temperature
Instructions
Directions for Pumpkin 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 Cream Cheese 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
Nutrition
Serving: 1sliceCalories: 523kcalCarbohydrates: 58.9gProtein: 4.5gFat: 31.2gSaturated Fat: 22.7gCholesterol: 86.5mgSodium: 286.1mgPotassium: 456.1mgFiber: 1gSugar: 39.5g
Tried this recipe?Let us know how it was!