Description
This pumpkin cake is easy to make, and the perfect dessert for any fall festivities. It is loaded with pumpkin, and laced with warming pumpkin spices. It’s topped with a rich, tangy, yogurt cream cheese frosting.
Ingredients
- 1 cup all purpose flour
- 1 cup white whole wheat flour (see notes for GF alternative)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon + 1 teaspoon pumpkin pie spice (click here for the recipe)
- 1/2 teaspoon kosher salt
- 4 large eggs, room temp
- 1 cup coconut sugar (or sub brown sugar)
- 1/2 cup granulated sugar
- 1/2 cup plain fat free Greek yogurt, room temp
- 1/2 cup coconut oil, melted
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
Frosting options
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 baking pan, set aside.
- Mix the dry ingredients: In a medium mixing bowl whisk together the all purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, ground ginger, allspice, ground cloves, nutmeg, and salt until well combined. Set aside.
- Mix the wet ingredients together: In a separate large mixing bowl add the eggs and the coconut sugar and granulated sugar, whisk until well combined and slightly fluffy. Whisk in the Greek yogurt until well combined. Then whisk in the coconut oil, pumpkin puree, and vanilla until well combined and smooth.
- Combine: Add the dry ingredients into the wet ingredients, use a spatula to gently mix the dry ingredients into the wet, until well combined.
- Bake: Transfer the batter to the prepared baking dish. Smooth the batter out into an even layer. Tap the pan a few times on the counter to release any air bubbles. Bake for 25 to 35 minutes, or until a cake skewer, or toothpick comes out clean when it’s inserted into the center of the cake. Another good sign it’s done is when the cake feels springy to the touch and the sides begin pulling away from the edges.
- Cool: Allow the cake to cool completely in the pan before frosting.
- Make the frosting: While the cake is cooling (or even baking), you can make your frosting (10 mins to make the frosting). I frosted this pumpkin cake with my yogurt cream cheese frosting, which was big hit. You could also frost it with my cream cheese frosting without powdered sugar. Either one will have that classic cream cheese frosting taste you’re used to with pumpkin cake.
- Serve: Once the frosting is fully cooled, and frosted, cut the cake into squares, You should get about 15 to 16 generous squares of cake.
- Store leftovers: since the frosting you’re likely using uses cream cheese, and possibly Greek yogurt, this cake needs to be stored in the fridge. You can simply cover the pan of cake with foil. Or you can remove the cake squares to air tight containers. The cake will last in your fridge for up to 4 days. The cake is best served at room temp, so allow it to sit out for 20 minutes before serving.
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
Flour options: You can use either all white whole wheat flour, or all all purpose flour. Either one will make a delicious cake. White whole wheat flour is just less processed, and has more fiber then regular all purpose flour. Or you can use a combo of both, like I did for both the best texture, and a little more nutrition.
Gluten free option: I tested a version of this cake using Bob’s Red Mill gluten free 1 to 1 baking flour and it turned out great.
