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100 Calorie Pumpkin Cake

5 from 32 votes

This secretly healthy and low fat pumpkin cake recipe is the perfect snack for Fall, with no eggs, dairy, or oil required!


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

Pumpkin Frosting Recipe

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.

Laird Pumpkin Creamer Vegan Cake Recipe

(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???

Secretly Healthy Pumpkin Cake

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!

How To Make A Healthy Pumpkin Cake With 100 Calories
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100 Calorie Pumpkin Cake

A secretly healthy and low fat pumpkin cake recipe, with no dairy, eggs, or oil required.
Total Time 15 minutes
Yield 9 slices
5 from 32 votes


  • 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)


  • 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


The recipe was inspired by this 100 Calorie Chocolate Cake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Easy Healthy Cake Recipes:

Chocolate Mug Cake Recipe

Chocolate Mug Cake

Crustless Pumpkin Pie Vegan

Crustless Pumpkin Pie

Cheesecake Vegan Easter Recipe

Vegan Cheesecake

Or this Keto Cheesecake

Brownie Mug Cake

Brownie In A Mug

Published on November 18, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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.

  2. 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.

  3. 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.

        • 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 😂😂😂

        • 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

            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!

  4. 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.

  5. 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!!!!

  6. 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!

  7. 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.

  8. 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!

  9. 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 😉

  10. 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.

  11. 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.

  12. 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.

  13. Sylvia Gillett says

    I ordered the pumpkin spice creamer and it arrived quickly. The cake was super easy to put together. Family loved it.

  14. 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!

  15. 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?

    • CCK Media Team says

      Full nutrition facts for Katie’s recipes are always linked in the posts, right under the recipe ingredients/instructions 🙂

  16. 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 😊.

  17. 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 🙂

  18. 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?

  19. 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.

  20. 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…. 😂

  21. 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 🙂

  22. 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!

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