When I think about pumpkin, I think about the pumpkin cake that I eat last year at My Sweet Pie in my hometown. Two layers of soft cake with a delicious cream cheese frosting in between and on top. This cake is very high on my list to remake this pumpkin season, but before I do that, I want to share a recipe for a healthy pumpkin cake with you. Just as my dream cake it is a deliciously soft cake with a cream cheese yoghurt frosting.

So so so good! And slightly more healthy than the cake I had in the restaurant. I had this cake as a snack, but also for breakfast. This because you can store the cake with frosting in the fridge for about 3-4 days and was alone so I ‘had’ to eat it all by myself. But eating a lot of it in a short time was not bad at all. The cake gets this soft and gooey because of the combination of bananas, pumpkin puree and yoghurt in the batter. I used plantain flour for flour. I wrote about plantain flour before in the recipe for the healthier chocolate cake.  Plantain flour is quite expensive but I love making cakes with it. This flour is low FODMAP and gluten-free and my stomach reacts very well to it.

If you don’t feel like buying plantain flour, you can use another kind of gluten-free flour or oat flour instead (or spelt flour if you tolerate this).

What do you need (for 12 pieces)

• 2 bananas, mashed
• 120 g pumpkin puree (I make this by boiling and mashing Japanese pumpkin because we don’t have canned pumpkin in the Netherlands, but you can use canned pumpkin as well)
• 140 g lactose-free yoghurt
• 50 g maple syrup
• 1 tsp vanilla extract
• 2 tbsp peanut butter (30 g)
• 1 egg, at room temperature
• 120 g plantain flour or 200 g gluten-free flour or oat flour (or spelt flour, if you tolerate it)
• 30 g oat flour
• 5 g baking soda
• 5 g baking powder
• 1 tsp pumpkin spice
• A pinch of salt
• 15 g pecan nuts

For the topping

• 100 g lactose-free yoghurt
• 75 g lactose-free cream cheese
• 5 g maple syrup
• 1/2 tsp pumpkin spice

How to prepare the healthy pumpkin cake

1. Pre-heat the oven to 180 degrees Celcius. Grease a baking tin and cover with baking parchment.
2. Put the mashed bananas, pumpkin puree, yoghurt, maple syrup, vanilla extract and peanut butter together into a bowl and mix together with a hand mixer.
3. Add the egg and mix again.
4. Add the plantain flour, oat flour, baking soda, baking powder, pumpkin spice and a pinch of salt and mix everything together with a mixer until you have a smooth batter.
5. Break the pecan nuts into pieces and stir them into the batter.
6. Pour the batter into the baking tin and bake the pumpkin cake for about 30-35 minutes in the oven. The cake is done when a toothpick comes out clean. Keep a close eye on the cake while baking. If the cake gets too dark you can cover it with some aluminium foil.
7. Take the cake out of the oven and leave to cool.
8. Make the topping by mixing the yoghurt, cream cheese, pumpkin spice and maple syrup together with a mixer. When the cake has completely cooled down, you can spread the frosting on top of the cake using the back of a spoon.
9. Put the cake into the fridge for at least an hour, for the frosting to set. You can store the cake in the fridge for about 3-4 days.

A piece of pumpkin cake with cream cheese yoghurt frosting contains 133 calories, 17 g carbs, 3 g protein and 5 g fat (this was calculated using plantain flour)

Will you let me know if you make my healthy pumpkin cake recipe? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Do you want to keep up-to-date with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

Healthy pumpkin cake

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• Author: Karlijn
• Total Time: 50 mins
• Servings: 12 1x

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Description

A healthy gooey pumpkin cake with a cream cheese yoghurt frosting. Low FODMAP, gluten-free, lactose-free and only 130 kcal a piece.

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Ingredients

Scale 1x2x3x

• 2 bananas, mashed
• 120 g pumpkin puree (I make this by boiling and mashing Japanese pumpkin because we don’t have canned pumpkin in the Netherlands, but you can use canned pumpkin as well)
• 140 g lactose-free yoghurt
• 50 g maple syrup
• 1 tsp vanilla extract
• 2 tbsp peanut butter (30 g)
• 1 egg, at room temperature
• 120 g plantain flour or 200 g gluten-free flour or oat flour (or spelt flour, if you tolerate it)
• 30 g oat flour
• 5 g baking soda
• 5 g baking powder
• 1 tsp pumpkin spice
• A pinch of salt
• 15 g pecan nuts

For the topping

• 100 g lactose-free yoghurt
• 75 g lactose-free cream cheese
• 5 g maple syrup
• 1/2 tsp pumpkin spice

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Instructions

1. Pre-heat the oven to 180 degrees Celcius. Grease a baking tin and cover with baking parchment.
2. Put the mashed bananas, pumpkin puree, yoghurt, maple syrup, vanilla extract and peanut butter together into a bowl and mix together with a hand mixer.
3. Add the egg and mix again.
4. Add the plantain flour, oat flour, baking soda, baking powder, pumpkin spice and a pinch of salt and mix everything together with a mixer until you have a smooth batter.
5. Break the pecan nuts into pieces and stir them into the batter.
6. Pour the batter into the baking tin and bake the pumpkin cake for about 30-35 minutes in the oven. The cake is done when a toothpick comes out clean. Keep a close eye on the cake while baking. If the cake gets too dark you can cover it with some aluminium foil.
7. Take the cake out of the oven and leave to cool.
8. Make the topping by mixing the yoghurt, cream cheese, pumpkin spice and maple syrup together with a mixer. When the cake has completely cooled down, you can spread the frosting on top of the cake using the back of a spoon.
9. Put the cake into the fridge for at least an hour, for the frosting to set. You can store the cake in the fridge for about 3-4 days.

• Prep Time: 20 mins
• Cook Time: 30 mins