100 Calorie Pumpkin Cake

5 from 35 votes

This low calorie pumpkin dessert recipe is moist, fluffy, low fat, and packed with delicious pumpkin spice flavor!

Cook Time18

Total Time18

Course: Dessert, Snack

Cuisine: American

Keyword: cake, low calorie, pumpkin

Servings: slices

1 1/2 cups flour (spelt, white, or all purpose gluten free) (180g) (Or try this low carb Keto Pumpkin Bread)
2/3 cup raw cane sugar or granulated sugar free sweetener (130g)
1 1/2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp pumpkin pie spice or additional cinnamon
1/2 cup pumpkin puree (120g)
1/2 cup water (120g)
3 tbsp almond butter or additional pumpkin puree (45g)
2 tsp pure vanilla extract (10g)
2 tsp apple cider vinegar or white vinegar (10g)

1. Preheat the oven to 350° Fahrenheit (176° Celsius). Line the bottom of an 8 inch square baking pan with parchment paper, or grease it well. Set aside.
2. Stir flour, sugar, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl.
3. If using, warm up almond butter until easily stirrable. Stir pumpkin puree, water, almond butter, vinegar, and vanilla extract into the dry ingredients until just evenly mixed.
4. Spread batter into the prepared baking pan.
5. Bake on the oven's center rack for 18 minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
6. Let cool fully before adding frosting. (Tip: This low calorie pumpkin cake tastes even fluffier and sweeter the next day.)
7. Once cooled, you can let the cake sit out for a few hours or store leftovers covered in the refrigerator for up to 5 days. Or freeze for up to 3 months.
View Nutrition Facts

Be sure to also try this low calorie Applesauce Cake.