Healthy Pumpkin Cake with Cream Cheese Frosting | Ambitious Kitchen

I shared this epic cake last fall and I still think it might be the BEST dessert you could eve make this season. With all of the epic cake recipes I have on the site (hiii ) you know ya girl had to throw down. This incredible healthy pumpkin cake is perfectly moist thanks to my fav siggi’s pumpkin & spice yogurt, filled with cozy pumpkin pie spices and just so happens to be gluten free and naturally sweetened. Mind-blowing? I mean, just LOOK AT IT. Fluffy and delicious with a thick cinnamon cream cheese frosting. I tested this one for you quite a few times, so trust me when I say this one is pumpkin perfection. You know the drill: bake this beauty up, snap a photo and let me see your cake creations on social. FREE Pumpkin Recipe E-Book Sign up below and get a FREE printable e-book with my best sweet and savory pumpkin recipes straight to your inbox! What makes this pumpkin cake “healthier?” I lightened up this pumpkin cake with a few ingredients you can feel good about. Don’t worry, it tastes just as indulgent as it looks! Everything you’ll need to make this healthy pumpkin cake Whenever I say “the best” I really mean it! Not only is this gluten free pumpkin cake loaded with pumpkin pie spices and flavor, but it’s also made with ingredients you can feel good about. Win-win-win. Here’s what you’ll need to make it: Make your own pumpkin pie spice Don’t have any store-bought pumpkin pie spice? It’s so easy and fun to make on your own! Simply add the following to the dry ingredients: Customize your pumpkin cake As always, I recommend baking up the recipe as-written, but here are a few simple ingredient swaps that will still make this healthy pumpkin cake delicious: A note on flours I would not recommend substituting the almond flour or oat flour in this gluten free pumpkin cake as the texture will change. Good news: you can make your own oat flour right at home! Check out and measure out 1 cup. The best healthy pumpkin cake made in one bowl Essential cake-baking tips This gluten free pumpkin cake is easy to make right in one bowl, but I also have a few essential tips & tricks to ensure that it comes out perfectly every time: How to store & freeze this pumpkin cake Get all of my dessert recipes here! I hope you love this healthy pumpkin cake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo! Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!) 4.98 from 40 votes Keyword gluten free pumpkin cake, healthy pumpkin cake Total Time 1 hour 15 minutes Serves 12 The best healthy pumpkin cake with luscious cinnamon cream cheese frosting that’s seriously blow ya mind delicious. This one bowl, gluten free pumpkin cake is naturally sweetened, perfeclty moist thanks to yogurt, and filled with cozy pumpkin spices. An amazing fall dessert that’s great for holidays! Wet ingredients: 1 cup pumpkin puree (not pumpkin pie filling) 2 eggs, at room temperature 1/2 cup coconut sugar (or sub brown sugar) ¼ cup pure maple syrup (or sub honey) 1 (5.3 oz) container yogurt (I like siggi’s 2% pumpkin & spice or 0% vanilla) 1 teaspoon vanilla extract 1/4 cup virgin coconut oil, melted and cooled (or sub melted butter/vegan butter) Dry ingredients: 1 ½ cups packed fine blanched almond flour 1 cup oat flour, gluten free if desired 1 tablespoon pumpkin pie spice 1 teaspoon baking soda ¼ teaspoon salt For the cinnamon cream cheese frosting: 4 ounces cream cheese (or dairy free cream cheese), at room temperature ¼ cup butter, at room temperature 3/4 cup powdered sugar (add an extra ¼ cup if you like a sweeter frosting) 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 2-3 teaspoons milk of choice, to make creamy and spreadable To garnish: Extra cinnamon Preheat the oven to 350 degrees F. Line a 8×8 inch pan with parchment paper and spray with nonstick cooking spray. Add pumpkin puree, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined. Next, add dry ingredients: almond flour, oat flour, pumpkin pie spice, baking soda and salt. Mix together with a wooden spoon until well combined. Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool completely before frosting. To make cinnamon cream cheese frosting: Beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. Spread over cooled cake. Sprinkle a little dusting of cinnamon on top to make it extra pretty. Cut the cake into 12 slices and enjoy! Cake should be stored covered in the fridge after a day or so. Recipe Notes To make dairy free: use plant based yogurt such as siggi’s vanilla and cinnamon plant based cups. I’ve tested it with this and it is delicious! You can also use dairy free cream cheese and vegan butter. Or feel free to make my simple vanilla buttercream from my almond flour sugar cookie recipe using vegan butter sticks, but I do suggest doubling the frosting. To make cake vegan: I think this cake would work well with 2 flax eggs but please know I have not tested this version. If you don’t have pumpkin pie spice: you can sub 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice. Wanna get crazy? Add a ½ cup of chocolate chips to the batter before baking. YUM. Recipe by: Monique Volz // Ambitious Kitchen | Photography by The Mindful Hapa