Fall has arrived, and that means it’s time to indulge in all things pumpkin spice. If you’re craving a cozy, comforting treat that captures the essence of the season, look no further than this Easy, Healthy Pumpkin Spice Cake Recipe. Moist, flavorful, and perfectly spiced, this cake is the ultimate autumn indulgence.
As the air turns crisp and the leaves begin to change, the aroma of this pumpkin spice cake will fill your home, transporting you to a cozy autumn day. With its warm spices, rich pumpkin puree, and a delightfully tender crumb, this cake is the perfect accompaniment to a steaming cup of coffee or a cozy afternoon spent watching the world outside your window.
But what makes this recipe truly special? It’s not just the incredible flavor profile – it’s also the fact that it’s healthy. By using a few simple swaps and adjustments, we’ve managed to create a pumpkin spice cake that’s both indulgent and guilt-free. So, whether you’re looking for a festive dessert to share with friends and family or a satisfying treat for yourself, this recipe is sure to become a new fall favorite.
🍁 Why You’ll Fall in Love with This Recipe
This Easy, Healthy Pumpkin Spice Cake is a true autumn delight, packed with warm spices and the rich, comforting flavor of pumpkin. But what sets it apart is the perfect balance of flavors and the incredibly moist, tender texture. The secret lies in the use of wholesome ingredients and a few clever baking techniques.
Unlike many pumpkin cakes that can be dense and heavy, this recipe yields a light and airy crumb that melts in your mouth. The pumpkin puree adds moisture and a delicate sweetness, while the blend of spices – cinnamon, ginger, nutmeg, and cloves – creates a cozy, aromatic experience with every bite. And the best part? This cake is made with healthier alternatives to traditional ingredients, so you can indulge without the guilt.
Ingredients
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup (200g) coconut sugar
• 1 cup (240ml) unsweetened pumpkin puree
• 1/2 cup (120ml) unsweetened applesauce
• 1/4 cup (60ml) melted coconut oil
• 1 teaspoon vanilla extract
The use of whole wheat flour in this recipe adds a nutty, wholesome flavor and a boost of fiber, making it a healthier alternative to traditional all-purpose flour. The blend of warm spices – cinnamon, ginger, nutmeg, and cloves – is essential, as it creates the quintessential pumpkin spice flavor that we all know and love.
Another key ingredient is the pumpkin puree, which not only provides moisture and a rich pumpkin flavor but also contributes valuable nutrients like vitamin A, vitamin C, and antioxidants. The unsweetened applesauce serves as a lower-calorie substitute for oil or butter, while the coconut sugar offers a more natural sweetener option than refined white sugar.
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch round baking pan with coconut oil or non-stick cooking spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step ensures that the leavening agents and spices are evenly distributed throughout the batter, resulting in a consistent rise and flavor profile.
- Combine the Wet Ingredients: In a separate large bowl, beat the eggs with the coconut sugar until light and fluffy, about 2-3 minutes. Then, stir in the pumpkin puree, unsweetened applesauce, melted coconut oil, and vanilla extract until well combined.
- Fold in the Dry Ingredients: Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Overmixing can develop gluten, leading to a tough, dense texture. Mix just until the flour is incorporated, and no dry pockets remain.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last 10 minutes of baking, as oven temperatures can vary, and you want to avoid overbaking, which can dry out the cake.
- Allow to Cool: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely before serving.
⏱ Timing Overview
• Cook time: 30-35 minutes
• Cooling time: 10 minutes in the pan, then additional time on a wire rack until completely cooled.
• Total Time: 55-60 minutes
🍽 Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 4 g
• Sodium: 210 mg
• Carbohydrates: 35 g
• Fat: 8 g
• Fiber: 4 g
🌱 Recipe Adaptations for Every Diet
• To Make it Vegan: Replace the eggs with 3 flax or chia eggs (3 tablespoons ground flax or chia seeds mixed with 9 tablespoons of water, let sit for 5 minutes to thicken). Use a plant-based milk instead of applesauce, and substitute the coconut oil with melted vegan butter or a neutral-flavored oil.
• To Add a Spicy Kick: Stir in 1/2 teaspoon of ground cayenne pepper or a few tablespoons of finely chopped fresh ginger for a subtle heat that complements the pumpkin and spice flavors.
🍽 Perfect Pairings and Serving Suggestions
• Garnish Suggestions: Garnish your pumpkin spice cake with a dollop of unsweetened whipped cream or coconut whipped cream, a sprinkle of toasted pecans or walnuts, and a light dusting of ground cinnamon for an extra touch of elegance.
• Beverage Pairing: This cake pairs wonderfully with a steaming mug of spiced apple cider, a rich and creamy pumpkin latte, or a glass of dry white wine or hard cider for an adult twist.
👨🍳 Your Guide to a Flawless Execution
• Mistake 2 – Using Cold Ingredients: For the best texture, make sure all your ingredients are at room temperature before starting. Cold eggs, pumpkin puree, and applesauce can affect the cake’s rise and create a dense, gummy crumb.
• Mistake 3 – Not Preheating the Oven: Ensuring your oven is properly preheated to the correct temperature is crucial for the cake to bake evenly and rise properly. If the oven isn’t hot enough, the cake may sink in the middle or take longer to cook through.
🧊 Smart Storage for Maximum Flavor
• Freezing: This cake can be frozen for up to 3 months. Wrap the cooled cake tightly in plastic wrap, then aluminum foil or place it in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
• Reheating: To reheat the cake, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes, or until heated through. You can also microwave individual slices for 20-30 seconds.
❓FAQs
Can I substitute regular sugar for the coconut sugar?
Yes, you can use granulated white sugar or brown sugar in place of the coconut sugar. The flavor profile will be slightly different, as coconut sugar has a deeper, more caramel-like flavor, but the recipe will still work well. Just keep in mind that regular sugar is more refined, so the cake may not be as healthy.
Can I use canned pumpkin puree instead of making my own?
Absolutely! Canned pumpkin puree is a great convenience option and works perfectly in this recipe. Just be sure to use 100% pure pumpkin puree, not the pre-spiced pumpkin pie filling. The amounts will be the same as using homemade puree.
How can I make this cake extra moist?
For an extra moist pumpkin spice cake, you can try adding a couple of tablespoons of unsweetened applesauce or yogurt to the batter. You could also replace some of the coconut oil with melted butter, which will contribute to a richer, more tender crumb. Just be sure not to overbeat the batter, as that can lead to a tough texture.
Can I make this cake in advance?
Yes, this pumpkin spice cake can be made a day or two in advance. Simply bake the cake, let it cool completely, and then store it in an airtight container in the refrigerator. The flavors will actually improve as the cake sits, and it will be just as moist and delicious when you’re ready to serve it.
How can I jazz up the frosting or glaze?
While this pumpkin spice cake is delicious on its own, you can also dress it up with a simple cream cheese frosting or a maple glaze. For the cream cheese frosting, beat together 8 ounces of softened cream cheese with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. For the maple glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of pure maple syrup until smooth.
🍂 A Final Word from Our Kitchen
As the leaves turn and the air grows crisp, there’s nothing quite like the comforting aroma of a freshly baked pumpkin spice cake wafting through the kitchen. This Easy, Healthy Pumpkin Spice Cake is the perfect way to celebrate the flavors of fall, and it’s sure to become a new family favorite.
Whether you’re serving it as a dessert at a cozy autumn gathering or enjoying a slice with a hot cup of coffee on a lazy weekend morning, this cake will fill your heart and home with the warmth of the season. So, preheat your oven, gather your ingredients, and get ready to indulge in the ultimate autumn delight. Happy baking!
Easy, Healthy Pumpkin Spice Cake Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (177°C). Grease a 9-inch round baking pan with coconut oil or non-stick cooking spray.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step ensures that the leavening agents and spices are evenly distributed throughout the batter, resulting in a consistent rise and flavor profile.
- In a separate large bowl, beat the eggs with the coconut sugar until light and fluffy, about 2-3 minutes. Then, stir in the pumpkin puree, unsweetened applesauce, melted coconut oil, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Overmixing can develop gluten, leading to a tough, dense texture. Mix just until the flour is incorporated, and no dry pockets remain.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last 10 minutes of baking, as oven temperatures can vary, and you want to avoid overbaking, which can dry out the cake.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely before serving.
