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 wanted to buy the pumpkin spice creamer to make that luscious looking frosting from your email, but their website is down. I think you might have crashed it by sending all of us to their website😂. Boo. I will try again later!
Pinned for when I actually have time to bake 😉
This sounds absolutely delightful, and thanks for the Lairds link – I ordered some ASAP so I can make this when the time comes, and I can always use a healthy creamer to spice up my coffee 😉
Is there a good substitute if I don’t want to wait for an order of Laird’s to get here?
What type of vinegar did you use in your 100 calorie pumpkin cake?
Thank you!
White vinegar or apple cider vinegar will both work.
Thank you!!
I am a coffee AND pumpkin addict so everything about this post sounded good to me. Like others on here, I made the recipe sans frosting (and it is delicious) but will make it again with the frosting once I am able to get my hands on the pumpkin pie creamer powder (which also sounds delicious).
Thank you for your great recipes and blog.
The recipe looks great. What does the vinegar do? Wondering about the effect if I leave it out.
It is what helps the cake to rise and be light and fluffy.
Can I use brown rice flour in this recipe? It’s my new favorite!
Hi sorry we have not tried that one here.
This was SO good! I did the almond butter version and 1c flour and 1/2c oats and served it for breakfast. 😁 Mom of the year!! My house still smells amazing and all our tummies are very satisfied.
We can’t buy the pumpkin pie creamer in my country. Any suggestions on what to replace it with, or can I make my own?
Thanks for the recipe. It looks delicious. I’ll be trying it even if I can’t make the frosting.
This looks yumy!