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Home » Recipes » Cakes/Cupcakes

Healthy Walnut Pumpkin Cake

February 1, 2009

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!

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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 img_4833 img_4837

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

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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.

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5) Ice the cake and top with walnuts!

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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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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….

More Cake & Cupcake Recipes

  • IMG_4746
    Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze
  • Spiced Vegan “Buttercream” Frosting
  • Spiced Buttercream Frosting
  • Vegan Cream Cheese Frosting

Filed Under: Cakes/Cupcakes, Desserts

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22 Comments
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Angela
17 years ago

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!

Reply
marafaye
17 years ago

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

Reply
Angela
17 years ago

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

Reply
Kelly's Belly
17 years ago

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??

Reply
sam
17 years ago

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.

Reply
sam
17 years ago

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

Reply
Jen
17 years ago

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!

Reply
hareandtortoise
17 years ago

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!

Reply
VeggieGirl
17 years ago

YES, PLEASE!! :-D

Reply
Mariposa
17 years ago

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 ; )

Reply
brandi
17 years ago

That cake looks so good.

Did you use powdered sugar/confectioner’s sugar?

Reply
Adam
17 years ago

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!

Reply
Courtney (The Hungry Yogini)
17 years ago

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

Reply
Sanja
17 years ago

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!

Reply
phampants
17 years ago

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

Reply
Kelly's Belly
17 years ago

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??

Reply
Jessica
12 years ago

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 ):

Reply
Jodie
11 years ago

This is not vegan or healthy; white flour? white sugar? It no longer fits with the lifestyle you promote. . . . . it shouldn’t even be on here.

Reply
Michelle
11 years ago

I’m also confused. Why does this contain eggs and white flour. I’ve always used your site as a source for vegan recipes that are also mainly (or easily adapted to) gluten free. Plus, how is this healthy? The posts go back to 2009, so maybe you’re recipes have evolved since that time.

Reply
Angela Liddon (Oh She Glows)
Author
Reply to  Michelle
11 years ago

Hi Michelle,

This was before I went vegan, so my recipes have evolved a lot since then. I like to keep my old posts online though as it can be fun to read through them and see how the site has evolved.

Reply
Em
10 years ago

Looks so yummy!

But eggs aren’t vegan? Are all of these recipes vegan? Or just the Oh She Glows Cookbook?

Reply
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About Angela

I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. I’m a New York Times Bestselling cookbook author and award-winning app creator. Click below for my full story!
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