Healthy Pumpkin Cake with Cinnamon Cream Cheese frosting
This pumpkin cake is moist, packed with pumpkin spice, and topped with a light, creamy cinnamon cream cheese frosting! It is the fall dessert that is simply delicious while also unbelievably nutritious!
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
Sofia’s Tips:
- 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
Tried this recipe?Let us know how it was!