We’re using a mix of almond flour and oat flour to keep the pumpkin cake more nutritious and also gluten free (GF friends rejoice!). Don’t worry, it tastes just as indulgent as it looks! I lightened up this pumpkin cake with a few ingredients you can feel good about. What makes this pumpkin cake “healthier?” Sign up below and get a FREE printable e-book with my best sweet and savory pumpkin recipes straight to your inbox! You know the drill: bake this beauty up, snap a photo and let me see your cake creations on social.

I tested this one for you quite a few times, so trust me when I say this one is pumpkin perfection. Fluffy and delicious with a thick cinnamon cream cheese frosting. This incredible healthy pumpkin cake is perfectly moist thanks to my fav siggi’s pumpkin & spice yogurt, filled with cozy pumpkin pie spices and just so happens to be gluten free and naturally sweetened. With all of the epic cake recipes I have on the site (hiii peanut butter banana cake ) you know ya girl had to throw down. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.Īs part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.I shared this epic cake last fall and I still think it might be the BEST dessert you could eve make this season. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Tip: To get the cakes in even layers, you may need to trim the tops slightly if they rise unevenly during baking.īake according to the recipe but stop before adding decoration or icing if called for. Top with decorations of your choice – little flags, candles or a pile of berries would all work well. Do the same with the top and continue until you have a smooth, even finish. Clean your palette knife and using long, smooth movements with the length of the knife to smooth the icing on the sides, turning the board or plate at the same time.

Add the remaining icing to the top of the cake first and smooth over the edges, work the icing down the sides until it is evenly covered.

Leave the cake for 10-15 mins to allow the icing to harden up a little. This separate thin layer will help you achieve a smoother end result and stop crumbs in your icing.

Using a palette knife, use a small amount of the icing to cover the cake completely.

Make sure the sides of the cake are lined up and even as that will help when you're icing. Spread with a thin layer of icing and top with the next deepest coloured sponge, flattest side down again. Secure with a little icing on the base of the cake.

Ice the cakes: put the cake with the deepest colour on a cake board or plate, flattest side down.

You want a stiff consistency, however don't over beat the mixture at this stage. Beat the cream cheese in a bowl until smooth, then add in the sifted icing sugar, beat well until smooth, then whisk the double cream and vanilla extract. While the cakes are cooling completely, prepare the icing.Cool in the tin, then turn out onto a wire rack to cool completely, as before. Bake both cakes for 20 mins or until a skewer inserted into the middle comes out clean. Add the remaining food colouring to the remaining mixture and pour into the second tin. Pour half of the mixture into one cake tin. Repeat with the remaining cake mixture ingredients, adding ½ tsp of the remaining food colouring to the cake mixture and mixing well.Wash the tins, then grease and line again as before. Remove from the oven and set aside to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely, peeling off the baking paper.

Healthy cream cheese icing recipe