Healthy Pumpkin Cake
Indulge guilt-free with this Healthy Pumpkin Cake, a moist and flavorful treat perfect for any autumn craving or health-focused dessert spread. Made with wholesome ingredients like whole wheat flour, unsweetened pumpkin puree, and maple syrup, this cake is naturally sweetened and packed with seasonal spices including cinnamon, nutmeg, and ginger for a warm, aromatic flavor. Lightened with applesauce and almond milk, this recipe is both nutritious and delicious, offering a soft, tender crumb without added refined sugar. Whether you enjoy it plain, or decide to stir in optional dark chocolate chips or crunchy walnuts, this easy-to-make dessert comes together in just 45 minutes, making it ideal for busy weeknights or festive gatherings. Serve it as a snack, breakfast treat, or after-dinner delight, and relish the perfect balance of healthy and indulgent in every bite!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup pumpkin puree (unsweetened)
- 0.75 cup maple syrup
- 0.5 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup unsweetened almond milk
- 0.25 cup olive oil (or melted coconut oil)
- 0.5 cup optional dark chocolate chips or chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch (or similar size) baking pan with cooking spray or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt.
In a separate bowl, whisk together the pumpkin puree, maple syrup, unsweetened applesauce, eggs, vanilla extract, unsweetened almond milk, and olive oil until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until no dry streaks remain. Be careful not to overmix.
If using optional dark chocolate chips or chopped walnuts, fold them into the batter at this stage.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice into 12 equal squares and serve as is, or top with a light dusting of powdered sugar or a drizzle of almond butter for extra flavor.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 69.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 458 mg | 35% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
