Experience the ultimate delight with this **Healthy Pumpkin Cake**! Crafted for both flavor and wellness, this cake is incredibly moist, bursting with seasonal spices, and astonishingly easy to prepare – just toss all ingredients into a blender. It’s not just delicious; it’s also naturally gluten-free, dairy-free, and free from refined sugars, making it a perfect guilt-free treat for any time of day.
author’s note
A Versatile Treat: Snack, Breakfast, or Dessert!
Pumpkin-flavored delights have always held a special place in my heart and my home, especially during the autumn season. Growing up, Thanksgiving wasn’t complete without my mom’s classic pumpkin pie. As I got older, I craved a pumpkin treat I could enjoy beyond the holidays – something wholesome enough for a quick breakfast on a Tuesday morning or a satisfying afternoon snack, without the guilt often associated with traditional desserts.
Last fall, after perfecting my original pumpkin bars, my family devoured them so quickly that it sparked an idea: what if I could create a healthier version? I embarked on an experiment, replacing refined sugar with natural sweeteners, using whole oats instead of conventional flour, and, in a moment of curiosity, tossed everything into my blender to see the outcome.
The result was this incredible Healthy Pumpkin Cake. Its soft texture, rich flavor, and satisfying nature instantly made it a staple in my kitchen. It’s truly a testament to how simple ingredients, combined in an innovative way, can yield extraordinary results.
Why You’ll Love This Healthy Pumpkin Cake Recipe
This Healthy Pumpkin Cake isn’t just another dessert; it’s a game-changer for anyone seeking a wholesome yet indulgent treat. Here’s why it deserves a spot in your recipe collection:
- **Effortless Preparation:** The magic happens in your blender! Forget multiple mixing bowls and complicated steps. This recipe simplifies baking, making it accessible even for beginners.
- **Incredibly Moist & Flavorful:** Thanks to the pumpkin puree and thoughtful ingredient choices, each bite is wonderfully moist and packed with the cozy, aromatic spices of autumn.
- **Dietary-Friendly:** It’s a fantastic option for various dietary needs. Being gluten-free, dairy-free, and refined sugar-free, it caters to those with sensitivities or anyone looking to reduce their intake of certain ingredients without compromising on taste.
- **Versatile Enjoyment:** Whether you need a nutritious breakfast, a satisfying snack, or a delightful dessert, this cake fits every occasion. It’s light enough to start your day, yet rich enough to conclude a meal.
- **Wholesome Ingredients:** Made with natural sweeteners and whole grains (from the oats), you can feel good about every slice you enjoy.
Key Ingredients for Your Healthy Pumpkin Cake
The beauty of this recipe lies in its simple, wholesome ingredients, many of which you might already have in your pantry. Each component plays a crucial role in achieving the cake’s perfect texture and flavor profile.
| Ingredient | Why it Works & Pro Tips |
|---|---|
| Pumpkin Purée | The star ingredient, providing moisture, natural sweetness, and that iconic pumpkin flavor. For the best results, use pure pumpkin purée, not pumpkin pie filling (which contains added sugars and spices). If making homemade purée, ensure it’s well-drained to prevent a watery batter. |
| Cashews | These provide a creamy texture and richness to the cake, acting as a binder and contributing to the smooth batter. Cashews create the smoothest consistency in the blender, though almonds or walnuts can be used for a slightly different texture and flavor. |
| Old-Fashioned Oats | A fantastic gluten-free alternative to traditional flour, providing fiber and a hearty texture once blended. Make sure to use certified gluten-free oats if you need to avoid cross-contamination for strict dietary needs. Quick or steel-cut oats are denser and can throw off measurements, so stick to old-fashioned for the right consistency. |
| Maple Syrup | Our natural sweetener of choice, maple syrup adds a lovely depth of flavor that complements the pumpkin beautifully. Honey can be used as a substitute, but be aware it will impart a slightly different taste. We recommend pure maple syrup for the best flavor. |
| Coconut Oil | Contributes to the cake’s moistness and tender crumb. Use refined coconut oil if you prefer a neutral flavor, as unrefined coconut oil will impart a subtle coconut taste. Melted butter is also a suitable alternative if you don’t require the dairy-free aspect. |
| Eggs | Act as a binder and add structure to the cake. For a vegan option, flax eggs can be used, though this may result in a slightly different texture. |
| Pumpkin Pie Spice | The essential blend of warming spices that defines pumpkin desserts. If you don’t have a pre-made mix, you can easily make your own with cinnamon, nutmeg, ginger, allspice, and cloves. This spice blend, along with extra cinnamon and nutmeg, elevates the cake’s aroma and taste. |
| Baking Powder & Baking Soda | These leavening agents work together to give the cake its lift and tender crumb. |
| Cornstarch | An important ingredient that helps provide structure and thickness, especially since we’re not using traditional flour. |
Quick Tip: Ensuring Gluten-Free
While the core ingredients in this Healthy Pumpkin Cake are naturally gluten-free, it’s crucial to check labels for oats and other processed items to ensure they haven’t been processed in facilities that also handle gluten, which can lead to cross-contamination. Always look for “certified gluten-free” labels if you have a severe sensitivity or allergy.
How To Make The Perfect Healthy Pumpkin Cake
Creating this delicious and healthy pumpkin cake is astonishingly simple, thanks to the power of your blender. Follow these straightforward steps to achieve a perfectly moist and flavorful cake every time.
- Prepare Your Pan: Begin by preheating your oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides. This overhang will serve as handles to easily lift the cake out of the pan once it’s baked and cooled. Lightly grease the parchment paper with cooking spray to prevent sticking.
- Blend the Batter to Perfection: In a high-speed blender, combine the cashews, old-fashioned oats, melted coconut oil, maple syrup, eggs, and pumpkin puree. Pulse until these ingredients are smooth, typically 90–120 seconds, scraping down the sides as needed to ensure everything is incorporated. Next, add the remaining cake ingredients: vanilla extract, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, ground nutmeg, and cornstarch. Blend again until the mixture is completely smooth and creamy, about 60–90 seconds. A well-blended batter is key to a light and even cake texture. Pour the smooth batter into your prepared baking pan, using a spatula to ensure every last bit is transferred.
- Bake Until Golden: Smooth the top of the batter with your spatula to create an even surface. Bake in the preheated oven for 33–38 minutes. The cake is ready when the edges are lightly browned, the center is set, and a toothpick inserted into the middle comes out clean or with just a few moist crumbs clinging to it. My oven typically bakes it perfectly in 36 minutes.
- Cool & Consider Frosting: Allow the cake to cool completely in the pan on a wire rack before attempting to frost or slice it. This step is crucial, as frosting a warm cake will cause the frosting to melt. Once fully cooled, you can proceed with your preferred frosting option or simply enjoy it as is!
Expert Tips for a Flawless Healthy Pumpkin Cake
Even with a simple recipe, a few expert tips can elevate your baking experience and ensure a perfect outcome every time.
- Invest in a High-Powered Blender: For the smoothest, most lump-free batter, a robust blender like a Vitamix or Blendtec is highly recommended. These machines are powerful enough to thoroughly break down the cashews and oats into a fine consistency, which is crucial for the cake’s delicate texture.
- Perfect Doneness Every Time: To check if your cake is fully baked, insert a toothpick into the center. It should come out with just a few moist crumbs attached, indicating a perfectly cooked, tender cake. If it comes out wet with batter, continue baking for a few more minutes.
- Patience is Key for Cooling: Resist the urge to frost a warm cake! It’s essential to let the cake cool completely on a wire rack. Frosting a warm cake will cause the frosting to melt and slide off, resulting in a messy presentation.
- Choose the Right Baking Pan: A light-colored 8×8-inch pan is ideal. Light-colored pans distribute heat more evenly and prevent the cake edges from browning too quickly. Always line your pan with parchment paper, leaving an overhang on the sides, to make removal effortless and avoid any sticking.
- Measure Ingredients Accurately: Especially with baking, precision matters. Use proper measuring cups and spoons, and for best results with dry ingredients like oats, level them off.
Healthy Pumpkin Cake Frosting Options
While this Healthy Pumpkin Cake is delicious on its own, a touch of frosting can turn it into an even more decadent treat. You have several options, depending on your dietary preferences and desired level of indulgence.
The traditional cream cheese frosting (recipe included below) offers a classic, tangy-sweet complement that tastes absolutely amazing. However, it does add dairy and refined sugar. If you’re aiming to keep the cake entirely dairy-free and refined sugar-free, you have excellent alternatives:
- **Simple Powdered Sugar Dusting:** A light dusting of powdered sugar offers a minimalist and elegant touch without significantly altering the health profile.
- **Nut Butter Swirl:** A drizzle or swirl of your favorite cashew butter or almond butter can add a rich, nutty flavor and extra protein.
- **Coconut Cream Frosting:** For a truly dairy-free and refined sugar-free frosting, whip chilled full-fat coconut cream (the thick part from a can of refrigerated coconut milk) with a touch of maple syrup and vanilla extract until light and fluffy.
No matter which option you choose, I love to finish a frosted cake with a delicate sprinkle of pumpkin pie spice for an extra aromatic flourish.
Creative Uses for Leftover Canned Pumpkin: Don’t Waste a Drop!
This recipe might not use a whole can of pumpkin, but don’t let the leftovers go to waste! Pumpkin is incredibly versatile. Here are some fantastic ideas to incorporate that extra canned pumpkin into other delicious recipes:
Shakes And Smoothies
Pumpkin Protein Shake
Breakfast
Pumpkin Chocolate Chip Overnight Oats
Desserts
Pumpkin Cheesecake Bars
Soups And Stews
Pumpkin Soup (Using Canned Pumpkin!)
Healthy Pumpkin Cake
This Healthy Pumpkin Cake is incredibly flavorful, wonderfully moist, and effortlessly simple to make—all you need is a blender!
By Chelsea Lords
Cook Time: 40 minutes
Total Time: 55 minutes
Video
Equipment
- High-powered Blender (see note 1)
- 8 x 8-inch Baking Pan (lined)
- Stand mixer (for optional frosting)
Ingredients
Pumpkin Cake
- Cooking spray
- 1 cup dry-roasted and lightly salted cashews (see note 2)
- 1 cup old-fashioned oats (see note 3)
- 1/4 cup melted coconut oil (room temperature)
- 3/4 cup maple syrup (see note 4)
- 2 large eggs
- 3/4 cup pumpkin puree (see note 5)
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch (see note 6)
Optional Cream Cheese Frosting
- 4 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon pumpkin pie spice (see note 7)
- 1-1/2 cups powdered sugar
- 1/8 teaspoon salt
Instructions
- Prepare Oven and Pan: Preheat oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease with cooking spray. Set aside.
- Blend Initial Batter: Add the cashews, oats, melted coconut oil, maple syrup, eggs, and pumpkin puree to a large, powerful blender. Pulse until the mixture is smooth, which typically takes 90–120 seconds. Stop and scrape down the sides of the blender jar as needed to ensure all ingredients are well combined.
- Add Remaining Cake Ingredients & Blend: Incorporate the vanilla extract, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, ground nutmeg, and cornstarch into the blender with the initial batter. Blend again until the mixture is completely smooth and creamy, usually about 60–90 seconds, scraping down the edges once more if necessary. Pour the finished batter into the prepared pan, using a spatula to ensure no batter is left behind.
- Bake the Cake: Smooth the top of the batter with the spatula. Bake for 33–38 minutes, or until the cake is lightly browned at the edges and set in the middle. A toothpick inserted into the center should come out clean (in my oven, 36 minutes is usually perfect).
- Prepare Optional Cream Cheese Frosting: While the cake cools, if you choose to frost it, place softened cream cheese and room temperature unsalted butter in a large bowl. Using a hand mixer, beat them together until the mixture is smooth and creamy. Add in vanilla extract, pumpkin pie spice, and salt, mixing until smooth. Slowly add the powdered sugar, beating between additions, until the frosting is smooth, creamy, and reaches your desired consistency.
- Frost and Slice: Once the cake is completely cooled (this is critical to prevent the frosting from melting), frost it with your desired amount of cream cheese frosting. The recipe makes a generous amount of frosting, so you may have about 1/4 to 1/2 cup extra if you prefer a lighter layer; this extra frosting is delicious on pancakes or waffles! If desired, lightly sprinkle the frosted cake with additional pumpkin pie spice. Use the parchment paper overhang to carefully lift the cooled cake onto a cutting board. For clean slices, use a sharp chef’s knife, running it under warm water and drying it with a kitchen towel before each cut.
Recipe Notes
- Blender Choice: For optimal smoothness without overheating, a powerful blender like a Blendtec® or Vitamix® is essential for thoroughly breaking down the cashews and oats.
- Cashew Selection: I highly recommend using dry-roasted and lightly salted cashews. They add fantastic flavor and require no extra effort on your part.
- Oats Matter: While oats are blended, using old-fashioned oats is crucial for accurate measurement and proper cake texture. Quick oats and steel-cut oats are smaller and denser, leading to incorrect proportions and a potentially dry cake.
- Pure Maple Syrup: Pure maple syrup is a natural sweetener derived from maple tree sap, offering a unique flavor profile. I do not recommend substituting it with corn syrup or pancake syrup, as they will drastically alter the taste and health benefits.
- Pumpkin Purée vs. Pie Filling: Always use pure canned pumpkin, not pumpkin pie filling, which contains added sugars and spices that will change the flavor and sweetness. Libby’s® canned pumpkin is a reliable choice. Note that this recipe uses 3/4 cup, not the entire can, leaving you with leftovers for other delicious recipes!
- Cornstarch’s Role: As this recipe is flourless, cornstarch is a key ingredient. It provides essential support and thickness, contributing to the cake’s structure and preventing it from being too delicate.
- Pumpkin Pie Spice: This warming spice blend is readily available in the spice aisle of most grocery stores. Alternatively, you can easily make your own pumpkin pie spice using common individual spices.
- Nutrition Information: The provided nutrition facts are for the cake without the optional cream cheese frosting. With the frosting, one serving is approximately 226 calories.
Nutrition
|
Calories: 156 kcal
|
Carbohydrates: 21.3g
|
Protein: 2.5g
|
Fat: 7g
|
Cholesterol: 11.6mg
|
Sodium: 8.9mg
|
Fiber: 1.1g
|
Sugar: 12.8g
Nutrition information is automatically calculated and should only be used as an approximation.
Storage and Freezing Tips
Enjoying Leftovers & Freezing for Later
To maximize the freshness and enjoyment of your Healthy Pumpkin Cake, proper storage is key.
Refrigeration: Store any leftover unfrosted or frosted bars in an airtight container in the refrigerator for 2-3 days. This helps maintain their moistness and flavor.
Freezing (Unfrosted): This Healthy Pumpkin Cake freezes beautifully when unfrosted. Allow the cake to cool completely, then slice it into individual bars. Wrap each unfrosted bar tightly in plastic wrap, then place all wrapped bars in a large freezer-safe bag or airtight container. It will keep well in the freezer for up to 3 months.
Freezing (Frosted): Frosted bars are not recommended for freezing due to the high dairy content of the cream cheese frosting, which can alter its texture upon thawing. It’s best to freeze the cake unfrosted and add fresh frosting after thawing.
Thawing: To thaw frozen unfrosted bars, simply let them sit at room temperature for an hour or two, or gently warm them in the microwave until soft.
Frequently Asked Questions About Healthy Pumpkin Cake
- Can I make this cake completely vegan?
- Yes, you can! To make this cake vegan, substitute the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to sit for 5 minutes). For the optional frosting, use a vegan cream cheese alternative and plant-based butter, or opt for a simple refined sugar-free coconut cream frosting.
- Can I use a different type of nut instead of cashews?
- While cashews yield the smoothest batter, you can experiment with other nuts like almonds or walnuts. Be aware that this may result in a slightly different texture and flavor profile, but it will still be delicious.
- What if I don’t have pumpkin pie spice?
- No problem! You can easily create your own blend. A common mix includes 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves and allspice. Adjust to your taste preferences.
- How can I ensure my cake is extra moist?
- The recipe is designed for moistness, but to ensure it, avoid over-baking. Keep a close eye on the baking time and rely on the toothpick test. Storing the cake properly in an airtight container also helps retain moisture.
- Can I use fresh pumpkin instead of canned?
- Absolutely! If using fresh pumpkin puree, make sure it is well-drained to remove excess moisture. This will prevent the batter from becoming too thin, which could affect the cake’s texture.
Tried this recipe? We’d love to hear your thoughts! Leave a comment below and let us know how your Healthy Pumpkin Cake turned out. Don’t forget to explore our other delicious and healthy recipes!