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
More Easy Healthy Cake Recipes:
Or this Keto Cheesecake
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…. 😂
Awesome!
Forgot to rate.
Five stars!
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.
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 🙂
My parents LOVED this when I made it! I think I’ll make it as my birthday cake this year. 25 will be SWEET!
Looks delicious! Is there a way to replace the sugar or can I just leave it out?
Hi, you can use granulated erythritol or xylitol for sugar free 🙂
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!
Is it possible to sub almond flour in this?
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!
Has anyone tried doubling so it makes a 9×13 pan? Also is there something i can substitute for the pumpkin creamer powder in the frosting!