Cakes

Healthy Pumpkin Cake with Cream Cheese Frosting

4

A great alternative to pumpkin pie, the base for this cake is vegan and healthy enough to eat for breakfast (but delicious enough for dessert!).

12
½ c brown sugar
½ c maple syrup
¼ c unsweetened applesauce
1 tsp vanilla extract
2 tbsp ground flax
15 oz pumpkin puree, canned or homemade (not pie filling)
1 tbsp neutral oil
2 c white whole wheat flour
2 tsp cornstarch
3 tsp baking powder
2 tsp cinnamon
¼ tsp salt
10 oz cream cheese, room temperature (I used low fat, vegan cream cheese works too!)
2 tbsp melted or very soft coconut oil
1 tbsp cornstarch
½ tsp maple extract
? c powder sugar
? c pecan pieces, optional
Preheat your oven to 325ºF. Prepare two 8 or 9” round cake pans by spritzing with nonstick spray and lightly dusting with flour to prevent sticking. Combine all wet ingredients (sugar, syrup, applesauce,...
See the full directions on my site
Nutritions

Calories
454

Sodium
170mg
7% DV

Fat
10g
16% DV

Protein
8g
16% DV

Carbs
84g
28% DV

Fiber
9g
36% DV