This healthy pumpkin cake is gluten-free, naturally sweetened and perfectly moist. It’s packed with fall flavors and topped with a delicious cream cheese frosting.

Pumpkin season is here and I’m so excited to share this healthy pumpkin cake recipe with you today! It might just be my new favorite pumpkin treat on EBF and I can’t wait for you to try it!

This cake is made with a combo of almond and oat flour, sweetened with coconut sugar and has no oil or butter thanks to the use of Greek yogurt and pumpkin. And don’t even get me started on the cream cheese frosting… that’s definitely the best part, IMO!

Why You’ll Love This Recipe

• The pumpkin spiced cake paired with the cream cheese frosting is chef’s kiss!
• It’s the perfect festive dessert to make for fall!
• This cake is made healthier with oat and almond flour, Greek yogurt and coconut sugar, so it’s gluten-free, oil-free and naturally sweetened.
• It’s moist, fluffy and loaded with fall flavors.

What Makes This Pumpkin Cake Healthy?

The great thing about this particular pumpkin cake recipe is that it’s relatively healthy in comparison to traditional recipes…

• I swapped traditional brown sugar or white sugar for coconut sugar
• I used less sugar than traditional pumpkin cake recipes
• I used Greek yogurt instead of oil
• I used a combo of almond flour and oat flour instead of traditional all-purpose flour

Ingredients Needed

• pumpkin puree – you can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars.
• Greek yogurt – Greek yogurt keeps this cake moist without the need for oil or butter and adds a touch of protein. I recommend using plain whole milk (full fat) yogurt for the best results.
• eggs – binds the ingredients together and provides structure for the cake.
• vanilla extract – a nice flavor enhancer. A little goes a long way!
• coconut sugar – a natural sweetener that’s a healthier alternative to refined sugar.
• almond flour – a light, gluten-free flour that’s nutrient dense and low in carbs. I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-textured, light-colored flour that works perfectly for baked goods.
• oat flour – another gluten-free flour that provides a healthy amount of fiber. You can make your own oat flour or buy oat flour from the store.
• salt – to bring all the flavors together.
• pumpkin pie spice – a must for this pumpkin cake! You can easily make your own pumpkin pie spice at home with a combo of cinnamon, ground ginger, ground cloves and nutmeg or use a store-bought blend.
• baking soda – helps the cake rise and become fluffy.
• cream cheese frosting – the combo of pumpkin spice + cream cheese is pure perfection. I love using my healthy cream cheese frosting recipe, which is made with maple syrup and Greek yogurt.

How to Make

Prep: Preheat your oven to 350°F and either grease an 8×8-inch baking pan or line it with parchment paper for easy removal later.

Mix dry ingredients: In a medium-sized mixing bowl, add your oat flour, almond flour, salt, pumpkin pie spice and baking soda and stir to combine.

Whisk wet ingredients: In a separate, larger mixing bowl, whisk together your pumpkin puree, eggs, Greek yogurt, vanilla extract and maple syrup until smooth and combined.

Combine: Add your dry ingredients to the wet ingredients. Stir together until just combined.

Bake: Pour the cake batter into your prepared pan and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.

Cool: Once baking is complete, allow the cake to cool in the pan for about 15-20 minutes. After that, you can transfer it to a wire rack for further cooling.

Make frosting: While your cake is cooling, make your frosting by adding all the ingredients to a medium bowl and whipping together with a hand mixer or stand mixer until combined and fluffy.

Frost and serve: Once the cake has completely cooled, you can go ahead and frost it. Once frosted, your cake is ready to serve and enjoy!

Substitutions & Notes

• Pumpkin: Pumpkin is the star ingredient in this cake and I love the flavor of this cake, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like.
• Greek yogurt: You could swap out Greek yogurt with regular yogurt or sour cream by using a 1:1 ratio. For dairy-free options, you could use a vegan yogurt. I would just recommend using plain yogurt to not add any extra flavors or sweeteners to the cake.
• Coconut sugar: If you don’t have coconut sugar on hand, white granulated sugar or cane sugar will work just fine.
• Eggs: I haven’t tested this cake with an egg substitute, but I bet flax eggs or chia seed eggs would work. Let me know if you try it in the comments below!
• Flour: I’ve only tested this cake with a combo of oat and almond flour so I don’t recommend using a different flour as I’m not sure how the cake will turn out.
• Frosting: I love the cream cheese frosting, but feel free to skip this or use your favorite frosting. See my suggestions below for ideas!

Frosting Ideas

I love serving this cake with my cream cheese frosting, but feel free to skip the frosting or swap it out with a different frosting. Here are some ideas:

• vanilla buttercream – use a store-bought buttercream or make this easy vanilla buttercream frosting at home. Add a dash of cinnamon or pumpkin pie spice to taste for a spiced buttercream frosting.
• chocolate – chocolate + pumpkin is such a great combo so if you’re a chocolate lover, consider topping this cake with a rich chocolate frosting. Use store-bought or make this simple homemade healthy chocolate frosting.
• simple glaze – if you prefer something less rich, a simple glaze made from powdered sugar, a touch of vanilla extract and a little milk can be a great option.
• powdered sugar – for the simplest topping, a dusting of powdered sugar can add a touch of sweetness without overpowering the cake’s natural flavors. This is ideal if you’re short on time or ingredients.

How to Store

Leftover pumpkin cake will stay fresh for 1-2 days stored at room temperature. For longer storage, store in an airtight container in the fridge for 5-7 days or freeze for up to 3 months.

If storing in the freezer, I recommend cutting the cake into individual servings before freezing. Then you can pull out one piece at a time as needed. Let the cake thaw overnight in the fridge or for a few hours at room temperature.

Pumpkin Cake FAQ’s

More Pumpkin Recipes to Try

Be sure to check out all of the pumpkin recipes as well as the full collection of dessert recipes on EBF!