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 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.
Sure, that would be fantastic!
OOOOO! Thx katie!!
I am SO here for this! I might just skip the cake and eat a bowl of the pumpkin frosting on its own 🤣
lmao
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.
I made the oil free version and it was delicious!
I did mine unfrosted but have the pumpkin creamer on the grocery list for when I make it next time. And there will 100% be a next time ;).
yummy
Has anyone made it with gluten-free flour?
Thank you so much for trying it!
I made it this morning, and both the frosting and cake are so delicious, I ate a slice for breakfast 😍.
This is going in the recipe folder and I might have to make another one for Thanksgiving even though I’ll be alone. All alone with a pumpkin cake… Yum!
This is a depression cake. I make these when I dont want to work to much for a desert lol. I have a different version of this pumpkin cake but love to try new ways. Thank you
Also didn’t know they were 100 calories, good to know
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.
Same. Is it available not online yet (or ever going to be)?
Hi! It is available in some stores, but also, shipping is already free even online! 🙂
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 😂😂😂
I do have a Wegmans, thank you!!!
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 😉
@Holly:
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.
Glad I saw this! I was about to buy online but noticed it’s actually cheaper at Whole Foods.
Stoked to try this recipe!
It’s at our Costco, great price.
I just got this in my email and gasped out loud. This NEEDS to be made!
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
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.)
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!
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.
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!!!!
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!
Lauren
They are similar, taste-wise and looks-wise. The biggest difference between the two is that the snack one is sweetened with a liquid sweetener, so the other ingredient amounts are also different to account for that.
Thank you!
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.
Hope you like everything as much as we do!