Healthy Walnut Pumpkin Cake

17 comments

Good evening!

Well it is Superbowl Sunday and I can’t say I watched! I saw a bit of the half time show but that was it! I have never been a big Superbowl person.

And now I present to you my healthy Pumpkin cake recipe!

img 4883   Healthy Walnut Pumpkin Cake

I slashed the fat and sugar by 50% from a traditional pumpkin cake recipe. YES!

Because this cake is low-fat and uses applesauce to replace 50% of the oil, the cake is very dense. The texture is not like a traditional cake, but the taste is still fabulous.

Ingredients

  • 2 cups pumpkin puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 eggs
  • 2 cups all purpose flour
  • 1/2 cup Almond Breeze or milk
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp salt (if preferred, I omitted)
  • 1 pkg. cream cheese
  • 5 tbsp. butter
  • 1 tsp vanilla
  • 3 cups icing sugar
  • 1 cup chopped nuts

Directions:

1) Preheat oven to 350 and grease cake pan. In a large bowl, beat pumpkin, sugar, and oil. Add eggs and mix well.

img 4831   Healthy Walnut Pumpkin Cake

img 4833   Healthy Walnut Pumpkin Cake

img 4837   Healthy Walnut Pumpkin Cake

2) In another bowl, mix dry ingredients. Add dry to wet and beat until just mixed.

img 4842   Healthy Walnut Pumpkin Cake

3) Pour batter into a cake pan. and bake for approx. 25-30 mins.

4) While cake is cooking, make cream cheese icing. Beat cream cheese, butter, vanilla, and icing sugar for 3-5 mins or until smooth.

img 4854   Healthy Walnut Pumpkin Cake

5) Ice the cake and top with walnuts!

img 4875   Healthy Walnut Pumpkin Cake

img 4885   Healthy Walnut Pumpkin Cake

Enjoy a cake that is low in sugar and fat, yet loaded with antioxidants and vitamins!

Tips:

I don’t know why but I have a hard time getting a good consistency for cream cheese icing. Mine always ends up too soft not matter how much icing sugar I add. Any tips??

Also, I made this cake into a double layer and I wouldn’t recommend this. The cake, being that is is low fat, is quite dense and not cake like. So when you put your fork through the 2 layers they tended to slide off one another and fall apart. One layer would have been better! Also the amount of batter in this recipe was not enough for 2 layers….they were two very skinny layers. Not what I was hoping for!

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Somewhere along the line of development we discover what we really are, and then we make our real decision for which we are responsible. Make that decision primarily for yourself because you can never really live anyone else’s life, not even your own child’s.
~
Eleanor Roosevelt

Night!

PS- Check out my Ebay sale for a Pink Lululemon Remix Hoodie! Starting bid set at just 99 cents!

See you tomorrow AM for an update on my weekly expenses and budgeting strategies in the grocery store. See what I had to GIVE UP for now….

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{ 17 comments… read them below or add one }

marafaye February 1, 2009

Looks great!
My trick with cream cheese icing is to make sure its COLD… and low-fat cream cheese is always mushy.

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Angela February 1, 2009

Hmm…I used cold cream cheese and it was full fat! What gives?

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Kelly's Belly February 1, 2009

hey angela, that cake looks out of this world and i love your glass dessert cake pedestal :-) I was wondering if in one of your Road to Health segments you could address how it is that you learned to stop counting calories. I find that when I don’t do it – I end up eating less then when I do but the fact that i’ve been doing it for so long is such an annoying, unnecessary and unhealthy habit.

Hope you have a happy monday…last week in the office right??

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Kelly's Belly February 1, 2009

hey angela, that cake looks out of this world and i love your glass dessert cake pedestal :-) I was wondering if in one of your Road to Health segments you could address how it is that you learned to stop counting calories. I find that when I don’t do it – I end up eating less then when I do but the fact that i’ve been doing it for so long is such an annoying, unnecessary and unhealthy habit.

Hope you have a happy monday…last week in the office right??

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sam February 1, 2009

I made a pumpkin spice cake on Friday with cream cheese icing (was inspired by your picture). My icing was a little liquidy (granted I only used half the icing sugar because I ran out). I found that putting the cake in the fridge afterwards greatly helped. Then just put it in the microwave for 30 secs if you want to warm a piece up a bit.

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sam February 1, 2009

I used light cream cheese from Kettleman’s bagel shop (don’t know if they have those in TO)

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Jen February 2, 2009

That cake is great!! Thanks so much for sharing the recipe! :) as for the frosting, I find that sometimes too much butter does that, just using a tbsp less of it can help!

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hareandtortoise February 2, 2009

I’m going to bookmark that cake for my next baking adventure. Looking forward to your budget tips and weekly expenses – we are also doing the same this month!

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VeggieGirl February 2, 2009

YES, PLEASE!! :-D

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Mariposa February 2, 2009

did you use powdered sugar? or is icing sugar powdered sugar and i just dont know it?

i ALWAYS use powdered sugar and my icing is pretty much never runny.. also i find if i use real butter (bad i know!) its better.. when i use margarine it tends to be a little sloppy ; )

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brandi February 2, 2009

That cake looks so good.

Did you use powdered sugar/confectioner’s sugar?

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Angela February 2, 2009

I think icing sugar and powdered sugar is the same thing…? :)

Oh I used margarine for the butter cuz I ran out- maybe that is why!!

Thanks for your replies!

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Adam February 2, 2009

Now, I am going to have to give up a ‘man card’ for this…. But using 1/2 an egg white or meringue powder will firm it up. Don’t use too much though – it’ll get crunchy!

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Courtney (The Hungry Yogini) February 2, 2009

I’m going to have to make this. It looks divine!

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Sanja February 2, 2009

1/2 a cup of oil isn’t actually that low fat, so I don’t think that would have made it dense. Didn’t you use any baking powder? Baking soda alone (especially when it’s not paired with something acid like vinegar or lemon juice) isn’t able to make something not-dense. Salt really helps with the rising part by the way. Sifting the flour will also help (although just a tad).

Pumpkin always makes things a little dense though…

I does look yummy by the way!

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phampants February 3, 2009

omg…it’s 2 hours to lunch (and my lunch time run) and you’re making me hungry. nom nom nom

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Jessica September 22, 2013

Is there any chance you could make an amazing recipe for vegan pumpkin cheesecake bars? I saw a recipe on Pinterest for these but they definitely weren’t vegan ):

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