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It’s that time of year for pumpkin-flavored everything! Yay!
Every fall, pre-Trim Healthy Mama, I would make an ultra moist pumpkin sheet cake with cream cheese frosting that we inhaled. This year, I was determined to come up with a THM equivalent to keep me from going off plan or missing out. The recipe that follows is the result! This Pumpkin Cake is moist, flavorful, filling, absolutely delicious and tastes just like my favorite Fall treat.
Oh yeah, it’s on plan (an S), and good for you too!
Yield: 9 servings
Pumpkin Cake With Cream Cheese Frosting | THM : S
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 1/4 cups canned pumpkin
- 4 eggs
- 1/2 cup xylitol
- 1/4 cup butter, softened
- 1/4 cup golden flaxseed meal
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp mineral salt
- 1/4 tsp liquid stevia extract (optional: only if you like your cake really sweet)
- 1/8 tsp cloves
FROSTING
- 1 8oz. brick of cream cheese softened
- 1/4 cup butter, softened
- 1 tsp vanilla
- 3 Tbsp xylitol
- 1/4 tsp liquid stevia extract (optional)
Instructions
- Preheat oven to 350 F. Grease 8x8 baking dish with butter. Dump all of cake ingredients into blender and blend until smooth. Spread batter evenly into baking dish. Bake at 350 for 40 minutes, or until knife comes out clean. Cool.
- In a separate bowl, beat frosting ingredients together until smooth. Spread over cooled cake. Cut into 9 pieces and enjoy!
This looks amazing! Any suggestions for replacing the xylitol and coconut flours (we have some allergies.) Thanks!
I’m curious about that too!
Hello, Heather! I’m not sure what I would use to replace the coconut flour, since it’s a “thirstier” flour than the others. Perhaps 3/4 cup of almond flour instead of 1/4 cup would work, along with the flaxseed meal.
You can use 1/4-1/3 cup of Gentle Sweet instead of the xylitol and stevia extracts. Hope that helps!
I used THM baking blend as a replacement for the coconut flour simply because I didn’t have any on hand. It worked great, Can you use that?
This looks amazing! I will be making it next week! Thanks for coming up with a THM recipe because pumpkin is one of my favorite foods!
Thank you! I hope you enjoy it as much as we do!
We don’t use xylitol because of our dogs. What would be the amount of Super Sweet Blend to use in place?
Thank you
I’m not sure of the Super Sweet equivalent since I don’t use it, but you could use 3/4 cup of Gentle Sweet or its equivalent. Hope that helps!
Gentle Sweet has xylitol in it, so for us dog owning mamas, it’s a no-no! Wondering if erythritol would work?
search the THM page for a conversion chart or pinterest. It’ll tell you how much of the super sweet to use in place of the gentle sweet.
Sure. I use a erythitol/ stevia blend that is very good- no bitter or cooling taste. It’s by natural mate. But, yes, I always use this no matter what a recipe calls for
Thm also has a new gentle sweet that is xylitol free!!
In some comments you mention 1/4-1/3 cup gentle sweet and in others you mention 3/4 cup. Help!! I am confused and want to make this delicious looking recipe!!!
Hey Nicole , I’ve tweaked the recipe a bit over time…sorry for the confusion! How it’s currently written is the best, imo.
How much super sweet blend can I use instead of the xylitol?
I’m not sure of the Super Sweet equivalent since I don’t use it, but you could use 3/4 cup of Gentle Sweet or its equivalent. Hope that helps!
Super sweet is twice as sweet as Gentle sweet…. so half of 3/4 cup 🙂
Could I use Erythritol instead of Xylitol? And if so, how much do you suggest?
I’m sure you could, but I’m not sure what the conversion would be. Sorry!
We have THM Baking Blend. Do you think I could sub 1/2 cup of BB for the Coconut and Almond flour?
I would try it!
Would you still use the flax as well if using BB?
I would just use 3/4 cup of the BB in place of the almond flour, coconut flour and flaxseed meal.
Hooray! I love your pre-THM pumpkin sheet cake recipe (so do my pumpkin-hating kids), so now I get to try this one! 🙂 Thank you!
Thank you so much ! Pumpkin bars are a fall staple !!!
WOW this was good! Rave reviews from the whole family. It’s now in our repertoire!
Is the stevia extract a liquid? I have THM pure stevia. Would it be the same thing in the same amount?
Hi Sheri, yes the stevia extract is a liquid, but I’m sure you can use the THM stevia powder in the same amount.
Could you double the recipe and use a regular size cake pain?
Hi Bobie, I would use a sheet cake pan, if you double the recipe. 🙂
I cannot have Flax of any kind. Would you suggest to just leave it out or what would you suggest to replace it? I love pumpkin and looking for a good recipe I can have. Thank you so much. Roxann Regenstreif
I replaced the almond flour with 1/3 cup cocoa and omitted the spices. Probably my favorite thm chocolate cake so far!
GREAT idea!!!
I finally got around to making this & mmmmmm! So good! Thanks again, Jacinda!
This looks wonderful! I can’t wait to try it.
Made this today. Yum! Actually, it’s my first recipe ever using these flours and sweeteners. The only complaint I have is that it tasted a bit eggy. Is that typical of these kinds of recipes? Is there anything that would help that? Thank you for doing the work and putting this together!
I made this Jacinda! It was sooo good. Hubby is out of town & my freezer is full so I halved the recipe and I made cupcakes instead. (Half recipe made 7 cupcakes). It tasted just like a pumpkin roll…sooo good. the frosting is to die for! Thanks so much!
I made this frosting tonight to put on a distant pumpkin cake… It was very thick and not very easy to spread. Did I do something wrong? I followed the measurements exactly!
Hi Jess,
Hmmm. I haven’t heard that one yet, so I’m sure. It helps if the cream cheese is her soft. Spreading it on while the cake is a tad warm helps, too.
I just have coconut flour. Could I add another 1Tablespoon o for coconut flour to replace the almond flour?
I haven’t tried that, but I can’t see why it wouldn’t work. I would give it a go!
This recipe is awesome!!Do you know the nutrional value macros?
Can I add some protein powder to it? Do you think I would have to add something else so that it doesn’t dry out?
Delicious recipe! I doubled recipe and accidently put 1 C. of ground flax meal instead of 1/2 C. and then only put in 1/4 C. almond flour & 1/2 C. coconut flour. I only used 2 whole eggs & used egg whites (from carton) for remainder. Cake is moist and absolutely delicious with icing recipe & also heavy whipped cream! Thanks for recipe!!!
I made this AGAIN Jacinda! It’s sooo good. I’m sharing it tonight with my step-dad for his birthday! (LOVE how you just dump everything into a blender at once…sooo easy!)
This cake was fantastic! I added fresh blueberries since they’re in season right now. Very moist and delicious. I used heavy cream in the frosting instead of butter, it was a little lighter. Also used maple extract instead of vanilla in cake and frosting, excellent flavor. My neighbor is on a strict diet and he loved it, I call him my Guinea Pig, he tests all of my low carb recipes. Two thumbs up!
Don’t worry about the confusion in previous comments– this recipe, as written, is amazing. I’m reviewing this today as I’m back here on the blog to make it the SIXTH time!! Make it, you’ll love it!
Hey, Jacinda! Just dropping in to let you know I have made this twice and LOVE it. It is the best sugar-free, grain-free dessert I have ever had. It doesn’t taste like it’s missing either! I double the recipe and bake in a 9×13. I also use Pyure (as that is what is cheapest and readily available in my area) and convert the sweetener amounts. Thanks so much for an awesome holiday dessert! We had it for breakfast today 😛