Frosted Pumpkin Cake

Happy Halloween! Here's an easy cake recipe that's delicious, sugar free, gluten free, and lower in fat than traditional. Healthy pumpkin cake that's full of cinnamon flavor, and topped with a homemade frosting. You can either use a can of pumpkin puree, or make your own (or use sweet potato puree). For double pumpkin, use pumpkin seed butter in the cake and the frosting, but peanut butter, tahini, or almond butter will also work

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line an 8" circle pan with parchment paper. Lightly spray the paper with oil

Step 2

In a large bowl, add all your wet ingredients, and mix with a silicone spatula until fully combined - pumpkin puree, yogurt, nut/seed butter, egg, and sweeteners

Step 3

To the bowl, add your dry ingredients, and stir until fully combined - salt, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, cornstarch, and oat flour. Transfer to the pan

Step 4

Bake for 40 minutes, or until the internal temperature is at least 205F and a toothpick comes out nearly clean. Let cool totally in the pan in the fridge

Step 5

In a food processor, blend the frozen bananas until you have a smooth banana ice cream. Add in the cottage cheese, pumpkin seed butter, and cinnamon, and blend until smooth and creamy. Spread on top of the cooled cake, slice, and serve

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