Name: 100 Calorie Pumpkin Cake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup pumpkin puree; 1/2 cup water; 3 tbsp oil, almond butter, or additional pumpkin; 1 tbsp vinegar; 2 tsp pure vanilla extract; 1 1/2 cups flour (spelt, white, or oat); 1/3 cup sugar, unrefined if desired; 2 tsp cinnamon; 3/4 tsp each: salt, baking powder, and baking soda; 2 tbsp butter or nut butter of choice, or 4 tbsp coconut cream; 2 tbsp Laird Pumpkin Spice Superfood Creamer; 1 cup powdered sugar, unrefined if desired; 2 tbsp milk of choice (omit if using coconut cream above)

Jump to Recipe

If cozy autumn flavors make your heart sing, you’ll fall head over heels for this ultra-moist 100 Calorie Pumpkin Cake. Imagine sinking your fork into a tender, cinnamon-spiced cake that tastes rich and indulgent, but with a lightness that won’t weigh you down. Whether you’re looking for a healthy dessert to satisfy a craving or a crowd-pleaser for your next gathering, this simple cake brings pumpkin magic to your table with every bite. It’s one of those rare treats that feel totally guilt-free yet utterly special, making it an all-time favorite for pumpkin season and beyond.

100 Calorie Pumpkin Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday pantry staples and a few special flavor boosters, the 100 Calorie Pumpkin Cake comes together quickly—no fancy techniques required! Each ingredient plays its part so you get big flavor from surprisingly simple beginnings.

Pumpkin puree: Provides the star flavor and beautiful orange color while keeping the cake moist.

Water: Lightens the batter and helps the cake stay tender without extra calories.
Oil, almond butter, or extra pumpkin: Adds needed richness; almond butter brings a lovely nutty note if you want something special.

Vinegar: Reacts with baking soda for a light, fluffy rise—don’t worry, you won’t taste it!
Pure vanilla extract: Gives that sweet, bakery-style warmth that makes the cake irresistible.

Flour (spelt, white, or oat): Whichever you choose, this gives the cake structure and a perfect crumb.
Sugar (unrefined if desired): Just enough for everyone’s sweet tooth while still keeping things wholesome.
Cinnamon: Brings pumpkin and autumn flavors to life—don’t skimp!

Salt, baking powder, and baking soda: Balances sweetness and ensures your 100 Calorie Pumpkin Cake bakes up perfectly fluffy every time.
Optional frosting ingredients: Butter or nut butter, Laird Pumpkin Spice Superfood Creamer, powdered sugar, and milk or coconut cream come together for a dreamy (but totally optional) finish.

How to Make 100 Calorie Pumpkin Cake

Step 1: Preheat the Oven

Get your oven ready by preheating it to 350 F. Taking a minute now ensures your 100 Calorie Pumpkin Cake will bake evenly and set up just right. Grease or line an 8-inch baking pan so the cake pops out easily later on—no one likes to lose even a crumb!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together your pumpkin puree, water, oil (or almond butter or extra pumpkin), vinegar, and pure vanilla extract. Mixing these first lets all the flavors blend, and the batter starts to look and smell like fall in a bowl.

Step 3: Combine the Dry Ingredients

Add the flour (whichever type you’re using), sugar, cinnamon, salt, baking powder, and baking soda to your wet mixture. Fold everything together gently until a smooth batter forms—don’t overmix, or your cake might get a little tough instead of tender and soft!

Step 4: Bake

Pour the batter into your prepared pan and smooth out the top with a spatula. Slide it into the oven and bake for 15 minutes. You’ll know it’s done when the center gently springs back if pressed. The aroma at this stage should make your kitchen feel like a pumpkin wonderland.

Step 5: Cool and Frost

Let your cake cool in the pan—this part is tough, but it really helps the flavor bloom. For next-level deliciousness, whip together the optional frosting (trust me, it’s worth it) and spread it over the cooled cake. Each slice promises that perfect, soft bite!

How to Serve 100 Calorie Pumpkin Cake

Garnishes

A pretty finish goes a long way! Sprinkle the frosted cake with a pinch of extra cinnamon, a dusting of pumpkin pie spice, or some chopped toasted pecans. Even a handful of chocolate chips or dried cranberries adds a pop of color and texture that makes every bite even more fun.

Side Dishes

Pair your 100 Calorie Pumpkin Cake with a hot mug of coffee, spiced chai tea, or even a cool scoop of vanilla Greek yogurt. As a lighter dessert, it also plays well alongside a fruit salad, or as a sweet finish after a cozy bowl of soup.

Creative Ways to Present

Turn your 100 Calorie Pumpkin Cake into cupcake-style portions or mini loaf cakes for easy, grab-and-go servings. You can even layer cubes of cake with yogurt and fruit in parfait glasses for a stunning, healthy trifle—perfect for parties or a special breakfast treat!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container in the refrigerator for up to a week. The flavors often get even better after a day or two, so don’t hesitate to bake ahead! If you used the frosting, it will stay creamy and delicious right alongside the cake.

Freezing

For longer storage, slice the 100 Calorie Pumpkin Cake, wrap each piece tightly in plastic wrap, and freeze in a resealable bag or airtight container. Frozen slices thaw beautifully at room temperature or with a quick zap in the microwave, making them perfect for future snack attacks.

Reheating

Warm up leftover slices by microwaving them for 15 to 20 seconds, just until soft and fragrant. If you’re heating a whole (unfrosted) cake, pop it in a low oven—covered with foil—for about 10 minutes. Either way, the aroma of freshly baked pumpkin spice will fill your kitchen all over again!

FAQs

Can I make this cake gluten-free?

Absolutely! Just swap the regular flour for oat flour or your favorite gluten-free flour blend. The 100 Calorie Pumpkin Cake stays perfectly tender and moist, so even gluten-free friends won’t miss out.

Is the frosting necessary?

Not at all, but it’s highly recommended if you want to add a decadent finish without a mountain of calories. The cake is flavorful enough to stand on its own, so feel free to leave it bare or add just a light glaze for a simpler touch.

Can I substitute the sugar?

You sure can! Feel free to use coconut sugar, date sugar, or any granulated sweetener you love. Just make sure to keep the same quantity for the right texture and moisture in your 100 Calorie Pumpkin Cake.

How can I tell when the cake is done?

Check the cake after 15 minutes by gently pressing the center—it should spring back lightly. You can also insert a toothpick, and when it comes out clean or with just a few crumbs, you’re good to go!

Can I double the recipe?

Definitely! Just use a 9×13-inch pan for a double batch and add a few more minutes to the bake time. It’s a smart move if you’re making 100 Calorie Pumpkin Cake for a group or want plenty of leftovers.

Final Thoughts

If you’re searching for a comforting, wholesome treat that suits any occasion, you’ve found your signature bake! I hope you love every soft, cinnamon-laced bite of this 100 Calorie Pumpkin Cake as much as I do. Give it a try and let the fragrant autumn flavors work their magic in your kitchen!

100 Calorie Pumpkin Cake Recipe

★★★★★

5.2 from 20 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 1 8-inch cake 1x

Diet: Vegetarian

Print Recipe

Description

Indulge in this delicious 100 Calorie Pumpkin Cake, a moist and flavorful treat perfect for any occasion. The pumpkin puree adds a rich, autumnal taste that pairs perfectly with the warm spices and optional creamy frosting.

Instructions

Preheat the oven to 350 F. Whisk liquid ingredients for the cake, then add all remaining cake ingredients to form a batter.
Smooth into a greased or lined 8-inch pan. Bake for 15 minutes.
Let cool, then frost as desired. The cake tastes even sweeter the next day!

If making the frosting, whip everything together using hand beaters or a mini food processor. Leftovers can be refrigerated for about a week in an airtight container or frozen for 3-4 months.

Prep Time: 15 minutes
Cook Time: 15 minutes