This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that’s easy to make and doesn’t require any special ingredients! A perfect, blood sugar-friendly recipe to add to your Fall repertoire, it’s also a gluten-free THM S.
I took my favorite Trim Healthy Mama-friendly pumpkin muffin recipe and modified it to make two 8″ cakes. The cake layers are wonderfully moist and seasonally spiced without being overpowering.
I used non-stick cake pans to bake my cake layers, but still found it important to line the bottom of the pans with parchment paper to ensure they released properly; don’t miss this step!
The maple-flavored frosting is sweet, smooth, and creamy – you’ll want to eat it with a spoon! If you’ve treated yourself to Trim Healthy Mama’s brand new line of Natural Bursts extracts, this low carb pumpkin cake with maple frosting is the perfect place to try out their maple flavoring!
In fact, you could use 1 teaspoon of their maple extract, and 1 teaspoon of their pecan extract for a slightly different, equally wonderful flavor that compliments the pumpkin spice cakes well.
One of my favorite things about this recipe is that you don’t need any special ingredients to make it. You should be able to find everything for this low carb pumpkin cake with maple frosting at your local grocery store, and if you’re a Trim Healthy Mama, you probably already have everything in your pantry!
- coconut flour
- almond flour
- golden flaxseed meal
- baking soda
- baking powder
- mineral or sea salt
- canned pumpkin
- xylitol (or you can use Gentle Sweet in half the amount, if you prefer)
- vanilla extract
- maple extract
- cream cheese
- whipping cream
- pecans (optional garnish)
Quick tip about the frosting: to completely dissolve your granular sweetener, use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve – it just requires more time to do so than regular granulated cane sugar or icing sugar. You can have frosting with a buttercream consistency using sweeteners like Gentle Sweet or xylitol, but it takes more patience!
This low carb pumpkin cake with maple frosting tastes the best made the day before you need it, but hold off on garnishing with pecans (or walnuts, if you prefer) until right before presenting or serving, as they can lose their “crunch” after sitting in the fridge.
This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that's easy to make and doesn't require any special ingredients! A perfect blood sugar-friendly recipe to add to your Fall repertoire! A gluten-free THM S. To completely dissolve your granular sweetener in your frosting, the trick is to use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve - it just requires more time than regular or icing sugar.
Low-Carb Pumpkin Cake With Maple Frosting | THM: S
This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that's easy to make and doesn't require any special ingredients! A perfect blood sugar-friendly recipe to add to your Fall repertoire! A gluten-free THM S.
To completely dissolve your granular sweetener in your frosting, the trick is to use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve - it just requires more time than regular or icing sugar.
46 thoughts on “Low-Carb Pumpkin Cake With Maple Frosting | THM: S”
Hi! Thank you for the recipe, looks so delicious. I want to make it but i cant do flaxseed meal. What can i use instead?
Hi Ingrid, I think you could probably use 1 cup of almond flour, and 1/2 a cup of coconut flour.
This looks like MY kind of cake! I, too, love cake for breakfast Jacinda! 🙂 Love how you decorated it with the pecans and cinnamon. So pretty! I’ll be making it soon! THANKS!!!
aw, thanks so much, Debbie! I hope you enjoy it!
Looks so yummy! I think I’m going to make it tonight! Thanks for all your great recipes. I bought your book, printed it on my color printer and put the pages in sheet protectors in a lay-flat notebook! I’ve only had it a couple of weeks, but all the recipes I made are family approved!! Love the weekly grocery lists! I can finally do this right. #FormerTurtleLoser
I hope it worked out for you, Harriet! And I’m thrilled to hear The Slim And Satisfied Handbook was helpful to you! Thank you so much for the great report!
Can you substitute something else for xylitol? Don’t have that.
Sorry for the question. I see it answered in the recipe.
Hi there, this looks absolutely delicious and I’m really wanting to try it. I have the THM Baking Blend, how much would I use instead of the measurements of the individual flours?
Hi, I made this recipe but used a different sweetener and made them into cupcakes. Do you mind if I share your recipe on my blog and use my adjustments?
Hi Dorcas, This cake is actually my cupcake recipe turned into cakes and I’ve linked to that in this post. 🙂 Changing the sweetener would still be a copyright infringement, but you’re welcome to link the original recipe here (instead of copying it) and mention how you altered the sweetener though!
Thank you, I’ll do that. 🙂
Hi! I really want to try this recipe… Could it be done in one square or small rectangular pan instead of in two round ones? I would just put the frosting all on top. I am just trying to figure out how I would adjust the baking time. Thank you!
you could bake this in two square 8×8 pans, if you prefer!
If I use powdered xylitol to make the frosting, do I still need to beat for 5-10 minutes?
Probably not! You’re just looking for a creamy consistency without any tell of granular swèetener.
Could we make this with baking blend or do we have to use the above flours mentioned?
How many carbs per slice or for whole cake. My husband only gets 30m total per day.
Can i use 1.5 C baking blend for the flours?
I love that this uses a mixture of flours! That usually yields a nice crumb. 🙂
This was wonderful! For the cake I used 1/2 cup Gentle Sweet plus 2 doonks Stevia (1/16th tsp). And for the frosting I used 9 TBSP Gentle Sweet plus 2 doonks Stevia. Also, I baked in a 13×9 pan sprayed with coconut oil prior to baking for the same amount of time – 30 minutes). Prior to frosting, I took the cake out of the oven and cooled on a cookie sheet rack for about 20 minutes then popped in the refrigerator still on the rack for 1-2 hours then frosted. I garnished with 1 pecan half per serving and sprinkled with cinnamon as you suggested. It looked lovely and was really yummy. Thanks for the recipe!
Can Trim Healthy Mama Baking blend be used in place of the variety of flours?
I am wondering the same thing!!!
This cake is soooooo good! I made it for Thanksgiving and I am making it for my OWN birthday cake today again! I love it. Thanks for this recipe and Keto friendly too!
This cake is delicious! Love the icing, in particular. The longer the cake sits in the frig the better it tastes, too.
How many carbs per slice?
As a type 1 diabetic, I would love to try this but I need to know the carb count for a slice?
I can tell you that it is well below 10 grams per slice. Trim Healthy Mama is a fantastic way of eating, especially if you’re diabetic.
Can you use the baking blend instead of the various flours?
Do I have to use golden flax seed all I have is the brown. What is the difference?
Wondering if I can use the THM baking blend in this recipe? And any other suggestions for the icing? It sounds amazing but sad to say I must be dairy free!
Any response on the baking blend substitution?
I recently discovered I have a sensitivity to coconut. I know you have a great knowledge of the chemistry of low carb baking. Can you suggest a substitute for the coconut flour in this recipe? Thanks!
To all those asking, I made this with baking blend and it turned out wonderfully.
Thank you Tanya Hatton!!!
So you used the same amount of baking blend for all the flours mentioned? (Just want to make sure I don’t need to make adjustments).
This is soooo good, I love this recipe. I’ve made it a couple times now, and it is my favorite cake recipe.
So many people asking if you can use baking blend rather than all the flours. Can you answer that please as I’d love to make this but I’m on vacation for a few weeks and don’t have my other flours with me.
I copied this from a post above, from Tanya Hatten, from a year ago. Seems that was the question of the year with no answer.
To all those asking, I made this with baking blend and it turned out wonderfully.
Has anyone made this with THM Super Sweet rather than the xylitol? This is all I have because xylitol does not agree with me. Please advise!
Could you please give a suggestion on the baking blend swap, it’s the only question That is consistently not Given an answer to.
Whats the nutrition off this cake?