Description
Irresistible Pumpkin Spice Cake with Cream Cheese Frosting
Ingredients
Scale
- 2 cups All-Purpose Flour (Can be substituted with gluten-free flour.)
- 1.5 cups Granulated Sugar (Consider coconut sugar for a lower glycemic index.)
- 1 cup Pumpkin Puree (Fresh or canned works well.)
- 2 teaspoons Baking Powder (Ensure it’s gluten-free if needed.)
- 2 teaspoons Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Cloves (Optional.)
- 8 ounces Cream Cheese (Vegan option available.)
- 2 cups Powdered Sugar (Erythritol-based sweetener can be a substitute.)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two round cake pans.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth, then blend with dry ingredients without overmixing.
- Divide the batter between the pans and bake for 25-30 minutes, checking doneness with a toothpick.
- Allow cakes to cool before frosting with a mixture of cream cheese and powdered sugar.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg