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Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting
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Whole Wheat Pumpkin Spice Cake with Greek Yogurt Cream Cheese Frosting

Course Dessert
Servings 9 large servings

Ingredients

  • 1 1/2 cups (187g) white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cloves
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 cup salted butter softened
  • 1 cup coconut sugar or brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • Pecans to top if desired

Instructions

  • Preheat oven to 350 degrees. Prep an 8x8 or 9x9 pan by lining with parchment paper or by lightly greasing the sides and bottom. Set aside.
  • In a medium bowl stir together the flour, baking powder, baking soda, cloves, nutmeg and salt. Set aside.
  • In your mixer beat the butter until soft and fluffy. Beat in the sugar until combined, and fluffy.
  • Add the eggs, one at a time, beating until combined. Then add and mix in the vanilla and pumpkin.
  • Add the dry ingredients to the wet and mix just until all the dry ingredients have been incorporated.
  • Pour batter into the prepared pan and smooth out. Place in the oven and bake 35-40 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.