Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting is a gluten free and lacto ovo vegetarian recipe with 9 servings. For $1.02 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 2g of fat, and a total of 152 calories. It works well as a side dish. 233 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Amys Healthy Baking. Head to the store and pick up ground nutmeg, ground cinnamon, maple syrup, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Try Pumpkin Cake with Cream Cheese Frosting, Pumpkin Cake with Cream Cheese Frosting, and Pumpkin Cake with Cream Cheese Frosting for similar recipes.

Servings: 9

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F, and coat an 8-square pan with nonstick cooking spray. (Optional: Line the pan with foil before spraying for easier removal and clean-up.)To prepare the cake, whisk together the flour, cinnamon, nutmeg, ginger, 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 pure. Stir in the maple syrup. Gradually add in the flour mixture, stirring just until incorporated.Spread the batter into the prepared pan. Bake at 350F 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 cream cheese, Greek yogurt, and stevia in a small bowl until smooth. Spread on top of the cooled cake.

 

Step by step:

1. Preheat the oven to 350F, and coat an 8-square pan with nonstick cooking spray. (Optional: Line the pan with foil before spraying for easier removal and clean-up.)To prepare the cake, whisk together the flour, cinnamon, nutmeg, ginger, 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 pure. Stir in the maple syrup. Gradually add in the flour mixture, stirring just until incorporated.

2. Spread the batter into the prepared pan.

3. Bake at 350F 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 cream cheese, Greek yogurt, and stevia in a small bowl until smooth.

4. Spread on top of the cooled cake.

Nutrition Information:

covered percent of daily need

 

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