Pumpkin Cake With Cream Cheese Frosting
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Prep time: 
Cook time: 
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Serves: 12
 
Ingredients
  • ½ c brown sugar
  • ½ c maple syrup
  • ¼ c unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 tbsp ground flax
  • 15 oz pumpkin puree, canned or homemade (not pie filling)
  • 1 tbsp neutral oil
  • 2 c white whole wheat flour
  • 2 tsp cornstarch
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 10 oz cream cheese, room temperature (I used low fat, vegan cream cheese works too!)
  • 2 tbsp melted or very soft coconut oil
  • 1 tbsp cornstarch
  • ½ tsp maple extract
  • ⅔ c powder sugar
  • ⅓ c pecan pieces, optional
Instructions
  1. Preheat your oven to 325ºF. Prepare two 8 or 9” round cake pans by spritzing with nonstick spray and lightly dusting with flour to prevent sticking.
  2. Combine all wet ingredients (sugar, syrup, applesauce, vanilla, flax, pumpkin, and oil) in a large mixing bowl. Let rest for about 5 minutes.
  3. In a separate bowl, combine the flour, cornstarch, baking powder, cinnamon and salt. Stir into wet mixture until just combined.
  4. Split the batter between the two cake pans. The dough will be thick, spread it until it evenly coats the pants.
  5. Bake for 22 – 25 minutes, until a toothpick inserted into the center of the cake comes out clean.
  6. Let the cake cool completely.
  7. Meanwhile, make the frosting using the remaining ingredients. Make sure your cream cheese is room temperature or your coconut oil will clump up. Stir the cream cheese until soft and add the oil and maple extract. Slowly sift in the cornstarch and then the powdered sugar. Use more or less sugar to taste.
  8. If topping with pecans, toast at 350 for 5 minutes, if desired. Set aside.
  9. When the cake is entirely cool, frost the top of one of the cakes and carefully place the second on top. Frost the sides and edges – top with pecans, if using. Cut into 12 slices and serve promptly or refrigerate.
Notes
Opt for a vegan cream cheese, like Tofutti, if opting for a vegan cake.
If you don't have 8-9” cake pans, you can use a 9 x 13”. Bake at the same temperature and check after 25 minutes, increasing the time as necessary.
Nutrition Information
Calories: 225 Fat: 5g Carbohydrates: 41g Fiber: 4g Protein: 7g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/11/01/pumpkin-cake-cream-cheese-frosting/