Description
A lightened-up, fluffy and moist pumpkin cake with a cinnamon spiced cream cheese frosting.
Ingredients
- FOR THE CAKE:
- 1-½ cup Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Canned Pumpkin Puree (Not Pie Filling)
- 4 Tablespoons Coconut Oil, Melted (or Butter)
- ⅓ cups Sugar
- ½ teaspoons Vanilla Extract
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ground Cloves
- ¼ cups Egg Substitute Or 1 Egg
- ½ cups Non-fat Milk Or Milk Of Choice
- 2 Tablespoons Maple Syrup
- FOR THE FROSTING:
- 2 ounces, weight Cream Cheese (I Used Reduced Fat)
- ½ cups Powdered Sugar
- ¼ teaspoons Ground Cinnamon
- 2 teaspoons Non-fat Milk
Preparation
Preheat the oven to 375°F. Spray a 9-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves. Beat in the egg until blended.
Add the flour mixture into the creamed mixture in three additions, alternating with the milk, beating after each addition until just combined. Stir in maple syrup.
Spread the batter in the bottom of the baking dish.
Bake the cake for 20 minutes or until lightly golden brown and a toothpick inserted in the center of the cake comes out clean. Remove cake from oven. Let the cake cool completely.
In a bowl, add cream cheese, powdered sugar and cinnamon. Beat until light and fluffy. Add a teaspoon of milk at a time to get the consistency you desire. Spread onto cake and cut cake into 12 slices. Store in the refrigerator.
