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Moist and lighter than pumpkin bread, this spicy pumpkin cake is full of flavor. A quick and easy cake recipe, full of pumpkin and spice deliciousness.
I am always converting recipes to include healthier ingredients.
For this cake, I wanted a lighter texture than pumpkin bread but with all the flavor in a nicer presentation.
Forever trying to include more whole grains in my family's diet, I used Whole Wheat Pastry Flour #ad instead of regular all-purpose flour.
Whole wheat pastry flour has a texture closer to all-purpose flour so it produces baked goods with a similar crumb and flavor. It is lighter in color and has a milder flavor than other whole wheat flour. It is milled from soft white wheat but includes all the nutrients of whole wheat flour.
I found Whole Wheat Pastry Flour at my local grocer, right on the shelf. But if you can't find it, try online at Bob's Red Mill or Amazon.
For oil, in this recipe, I used olive oil. Olive oil is low in saturated fat so make a healthier option when you can include it.
Lastly, I lowered the sugar amount in the recipe by a 1/2 cup. Honestly, you won't notice a difference.
Ingredients
- pumpkin
- whole wheat pastry flour
- baking soda, baking powder
- pumpkin pie spice
- salt
- cinnamon
- sugar, brown sugar
- EVOO
- eggs
Instructions
Step 1. Preheat the oven to 350F. Spray a 10-cup bundt pan with cooking spray. Set aside.
Step 2. Combine dry ingredients in a large bowl including flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Use a whisk to mix.
Step 3. Mix wet ingredients, including eggs, sugar, olive oil, and pumpkin puree in a large mixing bowl on a low speed until combined.
Step 4. Add dry ingredients to wet ingredients in the mixing bowl. Set mixer to a low setting and mix for 2 minutes until well combined. Let batter rest for 5 minutes.
Step 4. Pour batter into bundt pan and spread evenly. Place bundt pan on the bottom rack of the oven.
Bake for 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
Step 5. Let the cake cool for 15 minutes. Run a knife around the outside and inside edge of the pan. Place a cake plate over the bundt pan. Invert. Let the cake completely cool.
Dust with powdered sugar.
Optional Powdered Sugar Icing
This cake is really good with just a dusting of powdered sugar. If you prefer, you can add a simple powdered sugar icing. Here's what you need:
- powdered sugar
- half & half or milk
- vanilla extract
- pinch of salt
Use a whisk to mix the powdered sugar with 2 tablespoons of milk or cream. Add one teaspoon of vanilla and a pinch of salt. Whisk the mixture until smooth.
When the cake is cool, drizzle with icing.
Easy Substitutions
Pumpkin Puree: you can substitute 2 cups mashed sweet potato or acorn squash.
Whole Wheat Pasty Flour: Substitute White Whole Wheat Flour. It is a great substitute when you can't find pastry flour. Remember to remove 1 tablespoon of flour per cup.
Oil: if you are out of olive oil you can substitute healthy canola oil or another oil you have on hand.
Frequently Asked Questions
A simple pumpkin pie spice mix is:
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
Blend spices together well. Use substitute as an equal replacement for Pumpkin Pie Spice mix.
Label and store the remainder in an airtight container for up to 3 months.
Yes, you can substitute 2 cups of all-purpose flour for the whole wheat pastry flour in this recipe.
Whole Wheat Flour Recipes
Looking for more healthy recipes using whole wheat flour? Try one of these recipes:
Streusel-Topped Whole Wheat Apple Muffins,
Whole Wheat Cookies with Oats, Chips, & Pecans,
Moist & Healthy Zucchini Bread.
Looking for more Pumpkin Dessert Recipes? Check out this Round-Up of 40 Delicious Pumpkin Recipes at momthelunchlady.com.
Other Healthy Dessert Recipes for You
Light and Moist Pumpkin Cake
Ingredients
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 3/4 cup pumpkin puree 1 can
- 1 cup brown sugar
- 1/2 cup sugar
- 4 lg eggs
- 1 cup olive oil
Icing (optional)
- 1 cup powdered sugar
- 2 tbsp half and half or milk or heavy whipping cream
- 1/4 tsp vanilla
Instructions
- Preheat oven to 350°F. Spray pan with cooking spray.
- Combine flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt.
- Whisk eggs with a fork and combine with oil. Add sugar and brown sugar. Mix well.
- Combine egg mixture with pumpkin puree.
- Add flour mixture to pumpkin mixture and stir until well mixed.
- Let batter rest for 10 minutes.
- Add batter to bundt pan. Place on bottom rack of oven. Bake for 35 minutes until a tooth pick inserted in the middle of the cake comes out clean.
- Place on a rack and let cool for 10-15 minutes. Run a knife gently around the outside of the cake and around the inside stim.
- Place a cake plate over the bundt pan and invert. Cake should easily slide out of the pan.
- Let cake completely cool. Add powdered sugar dusting or a light powdered sugar glaze.
Powdered Sugar Glaze
- Mix powdered sugar with milk. Add vanilla. Drizzle over cake.
Nutrition
August 2022 Updates: Updated Instructions and Added Frequently Asked Questions.
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