Healthy Pumpkin Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter pumpkin cake sweetened with maple syrup and made with almond flour and zucchini. Topped with Greek yogurt cream cheese frosting for a fall dessert that's naturally sweetened.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 large eggs
- 3/4 cup maple syrup or honey
- 14 oz can pumpkin puree (not pumpkin pie filling)
- 1 tsp white vinegar (or apple cider vinegar)
- 1 tbsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup finely shredded zucchini (not squeezed)
- 3 1/3 cups almond flour
- 2 1/2 cups Greek yogurt (2%+)
- 4 oz cream cheese (softened & cut into cubes)
- 3/4 cup icing sugar
- 1 tsp pure vanilla extract
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 222mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.