Healthy Pumpkin Cake with Cinnamon Cream Cheese Frosting
Fall celebrations call for extra-special guilt free fall desserts! This Healthy Pumpkin Cake with Cream Cheese Frosting is moist, packed with pumpkin spice, and topped with a light, creamy, cinnamon cream cheese frosting! It is the kind of fall dessert that is simple and delicious, while also secretly nutritious! Who said that healthy desserts had to be boring!? Not in The Mindful Meringue kitchen 🙂
The combination of whole wheat flour, coconut oil and coconut sugar make for a pumpkin cake that is not only extremely tasty but a little bit healthy as well! The mixture of fall spices and cinnamon cream cheese frosting will have you coming back for more!
Whether you’re looking for a delicious pumpkin cake recipe to bring to a fall celebration or looking for a mindful treat to please a health conscious friend – this dessert is for you! Give it a try – you may fall in love 🙂
What you will need to make this Healthy Pumpkin Cake:
- Pumpkin Puree
- Eggs
- Coconut Oil
- Pumpkin Spice
- Coconut + Brown sugar
- Whole Wheat Flour
- Cake essentials (salt, baking soda, baking powder, vanilla)
For the Cream cheese frosting you will need:
- Cream cheese
- Heavy cream
- Icing Sugar
- Cinnamon
- Icing essentials (Salt, Vanilla)
Bake. Frost. Decorate!
For a detailed recipe on how to make this delicious Pumpkin Cake, see recipe below!
Have fun baking!
Want more pumpkin desserts?! Check these out: Pumpkin Cookies, Pumpkin Brownies, Pumpkin Loaf or Pumpkin Spiced Meringues
Healthy Pumpkin Cake with Cinnamon Cream Cheese frosting
Ingredients
Pumpkin Cake
- 1/3 cup Coconut Oil melted
- 1/2 cup Brown Sugar
- 3/4 cup Coconut Sugar
- 2 Eggs large
- 1 cup Pumpkin Puree
- 1/4 cup Milk of choice
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 3/4 cup Whole Wheat Flour
- 1/3 cup Rolled Oats large
Cinnamon Cream Cheese Frosting
- 8 oz Cream Cheese room temperature (1 package)
- 2 cup Icing Sugar
- 2 tsp Cinnamon
- 1 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
Instructions
Pumpkin Cake
- Preheat oven to 375F. Prepare 3, 6” cake pans by lightly coating with a few drops of oil and placing parchment paper rounds to cover the bottom of each pan.
- Dry Mixture: In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Whisk to aerate and sift mixture.
- Wet Mixture: In a medium bowl, whisk together pumpkin puree, oil, sugars (brown and coconut), and milk.
- Pour wet (pumpkin) mixture into centre of bowl with dry (flour) mixture. Gently stir until mixtures have combined.
- Divide batter amongst cake pans and bake for 20-25 minutes (~ 22 min in my oven) at 375F or until a toothpick inserted into the centre of the pan comes out clean.
- Once cooled, cut off any rounded tops from the cake layers so that each layer is flat and sits flush on the next.
- Set cake layers aside and prepare frosting!
Cinnamon Cream Cheese Frosting
- In a large bowl, whip heavy cream until thick, fluffy and "whipped cream consistency" – you can use an electric mixture or if feeling strong, use your arm and a whisk 🙂
- In another mixing bowl, beat cream cheese with icing sugar, vanilla, and cinnamon until smooth and creamy.
- Fold whipped cream into cream cheese mixture.
- Decorate cake generously with frosting and enjoy!
Notes
- Coconut oil can be substituted with Canola or any other, light vegetable oil
- Don’t have coconut sugar? Don’t worry – I have tried this recipe with maple sugar and granulated sugar, both which can be substituted in 1:1 proportions
- When freezing cake layers make sure to individually, double-wrap each with plastic wrap and tin foil or use a sealed freezer bag!
- These cakes will remain fresh at room temperature, in an air tight container, for up to 3 days or frozen for 1 month
An outstanding share! I’ve just forwarded this onto a colleague who was doing a little research on this. And he in fact bought me dinner because I found it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanks for spending some time to discuss this subject here on your web page.
Thank you so much for your kind message!! I am so happy you and your colleague found this recipe helpful 🙂 It is indeed of my favourite guilt-free bakes!