Healthy Pumpkin Cake with Spiced Butterscotch Frosting
Do you believe me when I say that this Pumpkin Cake with Butterscotch Frosting is actually healthy? Well, you should, because it is!
This healthy gluten-free Pumpkin Cake with Butterscotch Frosting is whole grain, refined sugar free, and contains ZERO butter (I think Paula Deen just shuttered there for a moment). This cake may be good for you, but trust me, you’d never know it.
See that wonderful texture? The fork just sinks right through.
This cake is soft and moist, you’d never guess that it’s made without a copious amount of butter and oil. The entire recipe only calls for one tablespoon of oil!
The cake and frosting together are sweet and packed with flavor, you’d never know that the slice in front of you is refined sugar free and all natural.
This cake is unbelievably delicious, everyone who tried it loved it. Especially the frosting, my friend and I ate the extra bit leftover straight out of the mixing bowl… don’t judge us, you will too. It’s the holidays people, celebrate and relax. Drink a little vino and eat some of this (secretly healthy) cake 😉
Healthy Pumpkin Cake with Spiced Butterscotch Frosting
Ingredients
Cake:
- 136g (1 cup) Sweet White Sorghum Flour
- 120g (¾ cup) Brown Rice Flour
- 40g (¼ cup) Organic Corn Starch
- 1 tbs Double-Acting Baking Powder
- Ground Cinnamon **
- ¼ tsp Salt
- 250g (1 cup) 100% Pure Pumpkin Puree (canned)
- 1 cup Unsweetened Vanilla Soy Milk
- ¾ cup Egg Whites (fresh, not cartoned)
- 96g (½ cup) Homemade Vanilla Sugar (or dry sweetener of choice)
- 14g (1 tbs) Hazelnut Oil (or any other neutral oil)
- 2 tsp Liquid Stevia Extract
- 2 tsp Vanilla Extract
- 1 tbs White Vinegar
Frosting:**
- 111g (~3.5 scoops) Vanilla Vega Performance Protein Powder
- 31g (1.5 scoops) Vanilla Brown Rice Protein Powder
- 14g (2 tbs) Coconut Flour
- 1¼ cups Unsweetened Vanilla Soy Milk
- 2 tsp Liquid Stevia Extract
- 2 tsp Natural Butterscotch Flavor
- 1 tsp Natural Butter Flavor
- 1¾ tsp Apple Pie Spice
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray three 6" cake pans with cooking spray.
- In a small bowl, whisk together the sorghum flour, brown rice flour, starch, baking powder, cinnamon and salt.
- In a stand mixer bowl with whisk attachment, add the pumpkin, soy milk, egg whites, vanilla sugar, oil and extracts. Whisk on medium/low speed.
- Add the vinegar to the mixing stand mixer, then slowly add in the dry ingredients. When all is incorporated, scrape down the sides of the bowl. Whip batter on medium/high speed for 20-30 seconds.
- Pour batter into the three prepared pans and bake for 28-33 minutes, or until the surface of the cakes spring back when tapped.
For the Frosting:
- In a large mixing bowl, whisk together both protein powders and the coconut flour.
- Whisk in the soy milk, then whisk in the extracts, spices and natural food coloring. Frosting should be thick (add coconut flour or protein powder if you want it thicker, added teaspoon by teaspoon).
- Frost the cake, refrigerate for 30+ minutes to set, then slice, serve, and enjoy!
Recipe Notes
I know the frosting recipe here is a little wacky, I made it on a whim. Some other frostings include:
Healthy Maple Cinnamon Frosting
Look at all that frosting! I wish I could scoop some off the cake and hand it to you through the screen, but technology hasn’t caught up with Wonkavision yet 😉
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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