It’s no secret around here that I love my sweets, so when I got the idea to try a new recipe with my toddler each week…I was ALL for it! And of course we started with “treats,” but I want all of our recipes to be ones we can all enjoy. So I opted to try a clean eating pumpkin recipe, and it did NOT disappoint! This Clean Eating Pumpkin Cake was a hit with all of us (even if my little one chose to play outside with her daddy instead of bake with me).
I will put this disclaimer out there, though. As much as we all loved this cake, I wouldn’t try to pass it off as a “regular dessert” in mixed company. It had just enough sweetness for all of us but isn’t nearly as sweet as a typical cake is.
That said, if you are sticking to a clean eating nutrition plan but want to be able to enjoy a yummy treat now and then (like I do), then this is perfect! I also love that I know when any of us eat it that we’re still getting a snack that is packed full of nutrition as compared to just the empty calories in a regular cake. And the recipe lends itself well to other flavors. I haven’t tried it (yet), but I’m sure you could swap the pumpkin for applesauce or even mashed banana to get an apple spice cake or a banana variation.
We’re all about making our clean eating recipes do double duty around here, and this one is no exception! Check it out for yourself and let me know what you think!
- 1¾ cup white whole wheat
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon all spice
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tablespoon vanilla extract
- 1 cup pumpkin purée, room temperature
- ½ cup pure maple syrup
- 4 ounce Greek yogurt cream cheese, softened (for frosting)
- ½ cup plain Greek yogurt (for frosting)
- 2-3 teaspoons Stevia (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Preheat the oven to 350°F, and line an 8-inch square pan with foil before greasing with olive oil.
- To prepare the cake, whisk together the flour, spices, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the pumpkin purée. Stir in the maple syrup. Gradually add in the flour mixture, stirring just until incorporated.
- Spread the batter into the prepared pan. Bake at 350°F for 24-28 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Once the cake has cooled, prepare the frosting. Beat the ingredients in a small bowl until smooth. Spread on top of the cooled cake. Sprinkle with additional pumpkin spice if desired.
Just FYI, the batter of the cake is very dense, so you’ll need to spread it out with a spatuala rather than just dump it into your pan. I also think that the cake, especially the frosting is better chilled. But you’ll want to store it in a sealed container to keep it more moist.
Now tell me…What is your favorite season flavor? Have you tried any clean eating pumpkin recipes that you loved? For more recipe ideas, fitness tips, and inspiration, join our FREE Living Contently Wellness Community here!