This Healthy Pumpkin Cake is super moist, packed with flavor, and straightforward to make. Just blend everything together! It’s gluten-free, dairy-free, and refined-sugar-free.
author’s note
Snack, Breakfast, or Dessert!
Pumpkin desserts have always been a big deal in my house. I grew up helping my mom make pumpkin pie every Thanksgiving, but over the years I’ve wanted a pumpkin treat I could feel good about enjoying outside of the holidays, like for breakfast on a random Tuesday morning.
Last fall, I made my original pumpkin bars and my family devoured them so fast that I decided to test a healthier version. I swapped out refined sugar, used oats instead of flour, and tossed everything into my blender just to see what would happen.
The result was this Healthy Pumpkin Cake. It was so soft, flavorful, and satisfying that it instantly became a repeat recipe in my kitchen.
Healthy Pumpkin Cake Ingredients
| Ingredient | Swap/Tip |
|---|---|
| Pumpkin Purée | Use from-scratch pumpkin purée, but make sure it’s well-drained. |
| Cashews | Almonds or walnuts also work, but cashews make the smoothest batter. |
| Old-Fashioned Oats | Use certified GF oats to avoid cross-contamination. |
| Maple Syrup | Honey works, but the flavor will be slightly different. |
| Coconut Oil | Use refined coconut oil if you don’t want a coconut flavor. Melted butter also works. |
| Eggs | Flax eggs can work for a vegan option, though the texture will be slightly different. |
| Pumpkin Pie Spice | Make your own with cinnamon, nutmeg, ginger, allspice, and cloves. |
Quick Tip
The items in this Healthy Pumpkin Cake are naturally occurring gluten-free, but look at labels to ensure they weren’t made in a place with gluten.
How To Make Healthy Pumpkin Cake
- Prep the Pan: Line an 8×8-inch pan with parchment paper. Heat oven to 350°F.
- Blend the Batter: Add cashews, oats, pumpkin, maple syrup, oil, eggs, and spices to a high-speed blender. Blend until smooth, scraping sides if needed.
- Bake: Pour batter into prepared pan. Bake until set and golden, about 30 minutes.
- Cool & Frost (skippable): Let cool completely before frosting.
chelsea’s recipe tips
Healthy Pumpkin Cake Recipe Tips
- Use a high-powered blender like a Vitamix or Blendtec so the cashews break down smoothly.
- Check doneness by inserting a toothpick and look for just a few crumbs.
- Cool completely before frosting so the frosting doesn’t melt off.
- Use a light-colored 8×8-inch pan lined with parchment paper to remove easily.
Healthy Pumpkin Cake Frosting Options
The cream cheese frosting adds dairy and sugar but tastes amazing if you want it. Or skip it and use powdered sugar or cashew butter instead. I like finishing frosted cake with a sprinkle of pumpkin pie spice.
Storage
Leftovers?
Store the bars in the fridge covered for 2-3 days.
Freezing: Unfrosted Healthy Pumpkin Cake freezes great for up to 3 months. Frosted bars don’t freeze well because of the cream cheese frosting.
Use Leftover Canned Pumpkin In:
Shakes And Smoothies
Pumpkin Protein Shake
Breakfast
Pumpkin Chocolate Chip Overnight Oats
Desserts
Pumpkin Cheesecake Bars
Soups And Stews
Pumpkin Soup With Canned Pumpkin
