This secretly healthy and low fat pumpkin cake recipe is the perfect snack for Fall, with no eggs, dairy, or oil required!
Vegan
Low Calorie
Kid Friendly
Oil Free Option
Super Healthy And Delicious
The entire recipe can be made in just one bowl and is packed with so much pumpkin flavor, you’ll want to make it over and over again.
For a single serving version, try this Pumpkin Mug Cake
Let’s talk about the frosting…
Hands down, my favorite way to eat this homemade pumpkin cake is with my 3 ingredient plant-based pumpkin spice frosting, because it’s easy to make and tastes out-of-this-world delicious.
For the frosting: simply combine 2 tbsp vegan butter or nut butter of choice (or 1/2 cup coconut cream) with 1 cup powdered sugar (unrefined if desired) and 2 tbsp of Laird Pumpkin Spice Superfood Creamer.
The creamer powder is the magic ingredient that makes the frosting taste like actual pumpkin pie, and I cannot recommend it highly enough.
If you’ve been reading my blog for a while, you know I very rarely do sponsored posts – I have to really love the product before I’ll recommend something to my readers.
And this particular product is something I’ve personally used every single day since discovering it over two months ago. Not just for coffee, the powdered creamer can also be stirred into oatmeal, smoothies, cupcakes… basically anything you want to taste like pumpkin pie.
(Stirring 1-2 tbsp of the pumpkin spice superfood creamer into coffee also makes the most incredible plant-based pumpkin spice lattes.)
It’s vegan, keto friendly and gluten free, needs no refrigeration, and is completely free of the high fructose corn syrup, artificial flavors, and hydrogenated oils found in traditional coffee creamer.
Plus, did I mention the part about it making everything taste like pumpkin pie???
To make the pumpkin cake, preheat your oven to 350 degrees Fahrenheit, and whisk all liquid ingredients together in a bowl. Stir in remaining ingredients to form a batter.
Smooth the batter into a greased 8-inch pan, and bake on the oven’s center rack for 15 minutes or until fluffy. Let cool, then frost as desired and serve. If you can wait, the cake is even sweeter a day after it’s made.
I like to refrigerate leftovers for freshness, or you can also slice the cake and freeze for up to a month. Of course, this is only if you have cake left over… and there’s a very good chance there won’t be any leftovers to worry about!
100 Calorie Pumpkin Cake
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup water
- 3 tbsp oil, almond butter, or additional pumpkin
- 1 tbsp vinegar
- 2 tsp pure vanilla extract
- 1 1/2 cups flour (spelt, white, or oat)
- 1/3 cup sugar, unrefined if desired
- 2 tsp cinnamon
- 3/4 tsp each: salt, baking powder, and baking soda
Pumpkin Buttercream Frosting
- (This frosting is optional but highly recommended, because it tastes so good!)
- 2 tbsp butter or nut butter of choice, or 4 tbsp coconut cream
- 2 tbsp Laird Pumpkin Spice Superfood Creamer
- 1 cup powdered sugar, unrefined if desired
- 2 tbsp milk of choice (omit if using coconut cream above)
Instructions
- Preheat the oven to 350 F. Whisk liquid ingredients for the cake, then add all remaining cake ingredients to form a batter. Smooth into a greased or lined 8-inch pan. Bake 15 minutes. Let cool, then frost as desired. The cake tastes even sweeter the next day!If making the frosting recipe above, whip everything together using hand beaters or a mini food processor (triple the recipe for a regular food processor). Leftovers can be refrigerated for about a week in an airtight container or frozen for 3-4 months. View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Easy Healthy Cake Recipes:
Or this Keto Cheesecake
Abby says
I have a question about the frosting, have you tried the recipe with any of their other flavors? I love the concept but am not the biggest pumpkin fan (crazy I know). I’d love to try it with the mint chocolate creamer if you think that might also be good.
CCK Media Team says
Sure, that would be fantastic!
Liv13 says
OOOOO! Thx katie!!
Maddie says
I am SO here for this! I might just skip the cake and eat a bowl of the pumpkin frosting on its own 🤣
Jacey says
lmao
Oil Free Vegan says
Thank you so much for providing oil-free versions of all your recipes. This cake looks delicious and we will be trying it for sure.
Shannon says
I made the oil free version and it was delicious!
I did mine unfrosted but have the pumpkin creamer on the grocery list for when I make it next time. And there will 100% be a next time ;).
Hmm. says
yummy
Debbie says
Has anyone made it with gluten-free flour?
CCK Media Team says
Thank you so much for trying it!
Jen says
I made it this morning, and both the frosting and cake are so delicious, I ate a slice for breakfast 😍.
This is going in the recipe folder and I might have to make another one for Thanksgiving even though I’ll be alone. All alone with a pumpkin cake… Yum!
J says
This is a depression cake. I make these when I dont want to work to much for a desert lol. I have a different version of this pumpkin cake but love to try new ways. Thank you
Also didn’t know they were 100 calories, good to know
Michelle says
Hi Katie, thank you for making this recipe. Is there a way to buy the Laird pumpkin powder in stores?
I don’t want to buy $45 worth of products of something I haven’t ever tried before to get free shipping, but I would really love to try it.
Hannah says
Same. Is it available not online yet (or ever going to be)?
CCK Media Team says
Hi! It is available in some stores, but also, shipping is already free even online! 🙂
Lauren says
If you’re in the PA area, I am pretty sure I’ve seen it at Wegmans. I never bought it before because I don’t drink coffee so figured it was not something I’d use. But you can put it in frosting? Now you’re speaking my language 😂😂😂
Hannah says
I do have a Wegmans, thank you!!!
Holly says
Whole Foods has it!
I was in the middle of making a Whole Foods grocery delivery order when I got this email, so I checked and voila! They carry it. So I added it to my cart and am taking it as a sign lolol 😉
Vanessa C says
@Holly:
You are the hero we all needed. I am always trying to find ways to add to my Whole Foods amazon order so it’ll be high enough to get free delivery.
Chelsea says
Glad I saw this! I was about to buy online but noticed it’s actually cheaper at Whole Foods.
Stoked to try this recipe!
TinaMarie Bell says
It’s at our Costco, great price.
B. says
I just got this in my email and gasped out loud. This NEEDS to be made!
Renee Friesen says
Hello! I try most of your recipies! They are good and delicious!!! Any substitute for the “laird Pumpkin spice superfood creamer” that you could think of that is readily available???Thanks
CCK Media Team says
Thank you so much for trying the recipes :). That ingredient is what really makes the frosting amazing, so there’s not a sub that would taste the same. (The frosting can be left off for a plain cake, but if you wanted to try it out, they do offer free shipping and no minimum needed to get the free shipping.)
Lori says
I made this as an afternoon treat today, but of course didn’t have the specified creamer, so I used some chai concentrate as the liquid in the icing. The frosted cake tastes like a pumpkin cinnamon roll. Highly recommended!
Amanda says
Tasty- took about double the listed time to cook in my oven that normally cooks fast. I also cut the cinnamon by a lot down to 3/4 teaspoon as I didn’t want it to taste like spice cake. Otherwise: delish! And I used oat flour, which worked great for all those gluten free out there.
Liv Ostermann(liv13) says
Can I leave out the creamer and add pumpkin spice and stir in to my vegan pumpkin latte? I’m thinking about starting a new blog. I have something maybe you can make vegan? Levain chocolate chip cookies! So tasty, but they have butter and eggs.! I love you!!!!
Lauren says
Hi Katie,
What are significant differences in taste between this and your Pumpkin Snack Cake? The photos of the two desserts look similarly, but the ingredients are somewhat different. Thanks!
Lauren
CCK Media Team says
They are similar, taste-wise and looks-wise. The biggest difference between the two is that the snack one is sweetened with a liquid sweetener, so the other ingredient amounts are also different to account for that.
Lauren says
Thank you!
Barbara says
Well now you’ve done it! Just ordered 3 of Laird’s products and cannot wait to make this super healthy cake with hardly any saturated fat, yay.
Btw, on top of Laird’s website, they do offer FREE shipping in the US. Verified with my order. Mahalo and Aloha for the recipe and the Laird info Katie.
CCK Media Team says
Hope you like everything as much as we do!
anonymous says
I wanted to buy the pumpkin spice creamer to make that luscious looking frosting from your email, but their website is down. I think you might have crashed it by sending all of us to their website😂. Boo. I will try again later!
Sylvia W says
Pinned for when I actually have time to bake 😉
This sounds absolutely delightful, and thanks for the Lairds link – I ordered some ASAP so I can make this when the time comes, and I can always use a healthy creamer to spice up my coffee 😉
Molly Drewes says
Is there a good substitute if I don’t want to wait for an order of Laird’s to get here?
Linda S Gabrilo says
What type of vinegar did you use in your 100 calorie pumpkin cake?
Thank you!
CCK Media Team says
White vinegar or apple cider vinegar will both work.
Linda says
Thank you!!
Katy Harris says
I am a coffee AND pumpkin addict so everything about this post sounded good to me. Like others on here, I made the recipe sans frosting (and it is delicious) but will make it again with the frosting once I am able to get my hands on the pumpkin pie creamer powder (which also sounds delicious).
Thank you for your great recipes and blog.
Eve says
The recipe looks great. What does the vinegar do? Wondering about the effect if I leave it out.
CCK Media Team says
It is what helps the cake to rise and be light and fluffy.
Lisa says
Can I use brown rice flour in this recipe? It’s my new favorite!
CCK Media Team says
Hi sorry we have not tried that one here.
KateLynn says
This was SO good! I did the almond butter version and 1c flour and 1/2c oats and served it for breakfast. 😁 Mom of the year!! My house still smells amazing and all our tummies are very satisfied.
Lynnsey says
We can’t buy the pumpkin pie creamer in my country. Any suggestions on what to replace it with, or can I make my own?
Thanks for the recipe. It looks delicious. I’ll be trying it even if I can’t make the frosting.
ricky says
This looks yumy!
Sylvia Gillett says
I ordered the pumpkin spice creamer and it arrived quickly. The cake was super easy to put together. Family loved it.
CCK Media Team says
Thank you so much for making it. And so glad you liked it! 🙂
Samantha says
I made this a day in advance to have as our Thanksgiving dessert and it was a HUGE hit amongst my non-vegan family! Great recipe. Thanks for introducing me to a new product (Laird creamers) as well. I’ve already used them in oatmeal and coffee. Delicious!
CCK Media Team says
Thank you so much for trying it 🙂
Debbie says
Hi Katie. Would lice to try this recipe but we don’t have that creamer in Canada…would pumpkin pie spice in the frosting with a splash of cream be ok?
Richelle says
I was wondering what are the nutrition facts because I don’t see them
CCK Media Team says
Full nutrition facts for Katie’s recipes are always linked in the posts, right under the recipe ingredients/instructions 🙂
Mari says
Just made. DELICIOUS!
Kara says
Just made this, it turned out great! I sprinkled some cinnamon brown sugar on top before baking and it turned out great! It may have effected the baking time as it took probably a little over twenty minutes to bake all the way through but it was worth it. Thanks for the recipe! It was a great way to use up what was left in the can of pumpkin after making your pumpkin oatmeal 😊.
CCK Media Team says
Thank you for making it 🙂
Mandy says
I made this today and it was really good. I had to do a hodge pudge icing because I didn’t have the creamer but it still came out good 🙂
Pat says
I was wondering what you think of monk fruit as a sweetener/baking ingredient. Love your recipes. Thanks.
Kathy W says
Just tried this recipe but definitely undercooked inside. Bake for 15 minutes, really? Or was that a typo, and it’s supposed to be baked for longer?
Kelsey says
Hm, I found this to be quite bland and kind of salty.To be clear I made the cake only, with oil and a little Chai concentrate, but still did not taste at all like pumpkin pie. I will say that it was moist so perhaps could be remedied with more spices. I put some Caramel sauce on top which is tasty, and I’m sure the listed frosting is great too.
CCK Media Team says
Hi Kelsey, do you mean that you used chai concentrate instead of the cinnamon called for in the recipe?
Kat says
I made some slight variations, due to what I had on hand, still came out super!
It was like a light and fluffy pumpkin sugar cookie, but a cake! Ooo!
I did not make frosting, just wanted cake. (& sometimes I just want frosting! Lol)
Used pumpkin butter, homemade, instead of puree. 2tsp of turmeric spice mix, also called golden milk spice mix, instead of just cinnamon. Added 1 Tbls of ground golden flax to the dry ingredients. For flour I used 1/2 cup each of oat, almond, and Bob’s 1-1 gf.
Baked 20 minutes.
Was great hot out of the pan, cold the next day!
Of course pumpkin anything always continues to meld flavors for a while, like wine, lol, so it starts reaching peak best flavor after 24 hours, if you can wait!
Will be making again! & again…. I’ve got about 6 cans of pumpkin left… 😁 Should last a little while…. 😂
Kat - the other 1 says
Awesome!
Forgot to rate.
Five stars!
Gillian Richardson says
I love your recipes but find your ingredients too vague. Please give your measurements in metric too. American measurements are less scientific and are dependant on ingredient so it makes it very difficult to be exact. Metric is straight forward and accurate. Thank you.
CCK Media Team says
Hi Gillian, we are going to try adding a heading with gram measurements to the new recipes, beginning with the chocolate zucchini bread recipe Katie will be posting on Monday. It will be in the commentary above the recipe box. If people seem to like it, we will continue to do it 🙂
Zev says
My parents LOVED this when I made it! I think I’ll make it as my birthday cake this year. 25 will be SWEET!
Hanna says
Looks delicious! Is there a way to replace the sugar or can I just leave it out?
CCK Media Team says
Hi, you can use granulated erythritol or xylitol for sugar free 🙂
Claire says
This sounds DELICIOUS! can I substitute applesauce for the oil?
I’m going to order the pumpkin spice creamer, can’t wait to try that either!
Nora says
Is it possible to sub almond flour in this?
Christa says
Made this tonight and halved the frosting as I typically like too much. It was delicious! A fairly healthy sweet treat that I will definitely make again! Thank you!