Sugar-Free Moist Pumpkin Cake with Cream Cheese Frosting
Indulge in the warm, comforting flavors of fall with this Sugar-Free Moist Pumpkin Cake with Cream Cheese Frosting. Perfectly spiced with hints of cinnamon, nutmeg, and ginger, this gluten-free dessert uses almond flour for a tender crumb, while pumpkin purée, unsweetened applesauce, and almond milk add natural moisture. Sweetened with monk fruit sweetener, it’s a guilt-free treat that doesn’t skimp on sweetness. Topped with a luscious cream cheese frosting made with powdered monk fruit, this cake is a dream for anyone seeking a healthier dessert option. Ready in just under an hour and serving up to 12, it’s ideal for holiday gatherings or a cozy homemade delight. Whether enjoyed as a special-occasion dessert or a weekday indulgence, this sugar-free pumpkin cake will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 cup pumpkin puree
- 3 large eggs
- 0.5 cup unsweetened applesauce
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.75 cup granulated monk fruit sweetener
- 8 ounces cream cheese
- 0.25 cup unsalted butter
- 0.5 cup powdered monk fruit sweetener
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or line it with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate bowl, combine the pumpkin puree, eggs, unsweetened applesauce, unsweetened almond milk, vanilla extract, and granulated monk fruit sweetener. Whisk until smooth.
Add the wet ingredients to the dry ingredients, stirring until just combined and a batter forms.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Add the powdered monk fruit sweetener and vanilla extract to the cream cheese mixture, and beat until well combined and fluffy.
Allow the cake to cool completely in the baking dish on a wire rack before frosting.
Once the cake is cooled, spread the cream cheese frosting evenly over the top using a spatula.
Cut into squares and serve. Enjoy your sugar-free moist pumpkin cake!
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 36.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1031 mg | 79% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1172 mg | 25% | |
*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.
