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)
InstructionsÂ
- 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 ordered the pumpkin spice creamer and it arrived quickly. The cake was super easy to put together. Family loved it.
Thank you so much for making it. And so glad you liked it! 🙂
I made this a day in advance to have as our Thanksgiving dessert and it was a HUGE hit amongst my non-vegan family! Great recipe. Thanks for introducing me to a new product (Laird creamers) as well. I’ve already used them in oatmeal and coffee. Delicious!
Thank you so much for trying it 🙂
Hi Katie. Would lice to try this recipe but we don’t have that creamer in Canada…would pumpkin pie spice in the frosting with a splash of cream be ok?
I was wondering what are the nutrition facts because I don’t see them
Full nutrition facts for Katie’s recipes are always linked in the posts, right under the recipe ingredients/instructions 🙂
Just made. DELICIOUS!
Just made this, it turned out great! I sprinkled some cinnamon brown sugar on top before baking and it turned out great! It may have effected the baking time as it took probably a little over twenty minutes to bake all the way through but it was worth it. Thanks for the recipe! It was a great way to use up what was left in the can of pumpkin after making your pumpkin oatmeal 😊.
Thank you for making it 🙂
I made this today and it was really good. I had to do a hodge pudge icing because I didn’t have the creamer but it still came out good 🙂
I was wondering what you think of monk fruit as a sweetener/baking ingredient. Love your recipes. Thanks.
Just tried this recipe but definitely undercooked inside. Bake for 15 minutes, really? Or was that a typo, and it’s supposed to be baked for longer?
Hm, I found this to be quite bland and kind of salty.To be clear I made the cake only, with oil and a little Chai concentrate, but still did not taste at all like pumpkin pie. I will say that it was moist so perhaps could be remedied with more spices. I put some Caramel sauce on top which is tasty, and I’m sure the listed frosting is great too.
Hi Kelsey, do you mean that you used chai concentrate instead of the cinnamon called for in the recipe?