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Healthy Pumpkin Orange Velvet Cake with Chocolate Frosting

Servings: 2 9" cake layers





For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and spray two 9" cake pans with cooking spray (I also lined the bottom of the cake pans with parchment paper circles).
  • In a stand mixer bowl with whisk attachment, add the pumpkin, erythritol, sucanat, egg whites, oil, natural food coloring, stevia extract, butter flavor, and vanilla extract on medium-low speed.
  • In a medium-sized bowl, whisk together the brown rice flour, oat flour, cocoa, apple pie spice, baking soda, and salt in a bowl.  Add the dry ingredients to the stand mixer.  Scrape down the sides of the bowl, then return to mixing.
  • Add the almond milk, then add the vinegar.  Pour batter into prepared cake pans, tap pans on the counter to level them out, then bake for ~40 minutes, or until surface springs back when touched. Flip cakes onto wire cooling racks and let cool completely before frosting.

For the Frosting:

  • In a small bowl, whisk together the protein powder and cocoa.
  • In a large bowl, stir together the almond milk, syrup and stevia. Add the dry ingredients and whisk together.  Frost the cake.  Slice and serve!

Recipe Notes

If you want a less dense cake, you can try reducing the pumpkin by 1 cup and increasing the almond milk by 1 cup.
Nutrition Facts
Healthy Pumpkin Orange Velvet Cake with Chocolate Frosting
Amount Per Serving (1 slice = 1/16th of recipe)
Calories 260 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 420mg18%
Carbohydrates 39g13%
Fiber 6g25%
Sugar 8g9%
Protein 16g32%
Vitamin A 5500IU110%
Calcium 100mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes