Pumpkin Cake with Cream Cheese Icing

Jasmine Schmalhaus - The Upside Blog | Vitacost.com/blog

by | Updated: December 4th, 2016

Pumpkin pie is so 1700s. Bring your Thanksgiving dessert table into the 21st Century with a much more crowd-pleasing choice: pumpkin cake. Custard fans may balk at the idea…that is until they notice the cream cheese icing. Sitting atop two plush, pumpkin-spiced layers is a sweet, creamy spread that’s actually light on calories – something those lucky Pilgrims never worried about.

Pumpkin Pie Spice Cake

Pumpkin Cake with Cream Cheese Icing



1 cup oat flour
1 cup almond flour
1 cup pumpkin puree
2/3 cup coconut sugar
¼ cup almond butter
2 Tbsp. coconut oil
2 tsp. pumpkin pie spice
1 tsp. baking powder
3 eggs


8 oz. Neufchatel cheese (or your favorite low-fat cream cheese)
1 Tbsp. raw honey
1 Tbsp. unsweetened almond milk


  1. Preheat oven to 350 degrees F and coat two mini cake pans with non-sticking cooking spray (or one 8” x 8” pan).
  2. In a large mixing bowl, stir together all ingredients until well combined.
  3. Pour batter into prepared pans and bake about 30 minutes, or until a toothpick comes out clean.
  4. While baking, prepare frosting. Using a hand-held mixer, place all icing ingredients in a bowl and blend until smooth. Note: You can also use a food processor on low.
  5. Once cakes have cooled, spread icing on top of each (if baking two tiers). Slice and serve.