This secretly healthy and low fat pumpkin cake recipe is the perfect snack for Fall, with no eggs, dairy, or oil required!

Vegan

Low Calorie

Kid Friendly

Oil Free Option

Super Healthy And Delicious

The entire recipe can be made in just one bowl and is packed with so much pumpkin flavor, you’ll want to make it over and over again.

For a single serving version, try this Pumpkin Mug Cake

Let’s talk about the frosting…

Hands down, my favorite way to eat this homemade pumpkin cake is with my 3 ingredient plant-based pumpkin spice frosting, because it’s easy to make and tastes out-of-this-world delicious.

For the frosting: simply combine 2 tbsp vegan butter or nut butter of choice (or 1/2 cup coconut cream) with 1 cup powdered sugar (unrefined if desired) and 2 tbsp of Laird Pumpkin Spice Superfood Creamer.
The creamer powder is the magic ingredient that makes the frosting taste like actual pumpkin pie, and I cannot recommend it highly enough.

If you’ve been reading my blog for a while, you know I very rarely do sponsored posts – I have to really love the product before I’ll recommend something to my readers.

And this particular product is something I’ve personally used every single day since discovering it over two months ago. Not just for coffee, the powdered creamer can also be stirred into oatmeal, smoothies, cupcakes… basically anything you want to taste like pumpki...