This is the perfect fall dessert, breakfast, or snack. The cake is a sweet and a little spicy and the creamy frosting is the perfect topping to it 🙂 I used a combination of easy to find flours and sweeteners to cut the carbs while upping the fiber and protein which created a dessert that was healthier but still delicious! This cake actually tastes even better the next day as the flavors meld together more so feel free to make it ahead. It makes really great cupcakes too. To make cupcakes just decrease the baking time by about 5-8 minutes and don’t forget to test with a toothpick. Enjoy!!
Cake Ingredients:
*1/2 cup whole wheat flour or whole wheat pastry flour (pastry flour is better but I ran out)
*1 cup Bob’s Red Mill low carb baking mix (This is pretty easy to find since a lot of stores carry more specialty baking items now. I have found it in Wegmans, Pubix, and several health food stores but if you really can’t find you can sub in 1 cup of whole wheat flour-the carbs will be higher and fiber/protein lower but it will still be a healthier cake!)
*1/2 cup almond flour/meal
*1.5 tablespoons ground cinnamon
*1 heaping teaspoon pumpkin pie spice
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/2 cup unsweetened (natural) applesauce
*4 large eggs
*1 teaspoon melted extra virgin, unrefined coconut oil
*2 cups pumpkin puree
*3 tablespoons Truvia brand brown sugar blend (or another low calorie brown sugar substitute-lightly packed)
*1 teaspoon vanilla extract
*1 cup stevia for baking (or another zero calorie sweetener suitable for baking)
Frosting Ingredients:
*1 container light vanilla Greek yogurt
*12 tablespoons 1/3 less fat cream cheese (softened on counter for hour or so or in microwave)
*1 teaspoon unsweetened vanilla almond milk (or really any kind of milk will work because it is such a small amount)
*2 tablespoons Truvia brand brown sugar blend (or another low calorie brown sugar substitute-lightly packed)
*2 tablespoons almond flour/meal
*1 teaspoon vanilla extract
*extra zero calorie sweetener of choice (to taste)
Preheat oven to 350.
Grease a 9×11 cake an with nonstick spray.
Whisk flours, cinnamon, pumpkin pie spice, baking powder and soda in a large bowl.
In another bowl whisk all the rest of cake ingredients.
Add wet ingredients to dry using a large spoon to mix just until incorporated.
It’s ok if the coconut oil clumps up a little as mine did in the above picture.
Spread cake mixture evenly into prepared cake pan and bake for 30-33 minutes or until toothpick inserted into center of cake comes out clean. Allow cake to cool completely before frosting. This should take 2-3 hours or so.
To make frosting combine everything except additional sweetener in large bowl. Beat with beaters then add additional sweetener if desired. I added about a teaspoon more stevia to mine 😉
Frost cooled cake evenly with frosting and sprinkle with extra cinnamon.
Makes 10 large servings of deliciousness 😉
Per Serving (using ingredients pictured)
219 calories
10.4 grams fat
24.7 carbs
5.7 fiber
(19 net carbs)
12.0 grams protein
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