Delicious pumpkin cake studded with rich walnuts and topped with decadent cream cheese frosting! A lighter, healthier option for homemade dessert during the holidays. This easy to make, from scratch cake is a family favorite and guaranteed crowd-pleaser. Made with whole grains and REAL food ingredients!
There’s nothing I love more during this time of year than baking of healthy, wholesome treats for my whole family to enjoy. It’s just so wonderful to share a homemade dessert with my loved ones and take pride in something I’ve created from scratch. Sometimes I go for new recipes and other times I stick to tried and true favorites.
My latest experiment in the kitchen was with an oldie but goodie recipe that I actually shared years and years ago on this very blog. It’s one of my all time favorites and if I remember correctly it was a hit with the fam-jam as well. I recently remade it as a sort of ‘welcome home’ to my mom and dad!
Believe it or not, I’ve been alone for the past few weeks as my parents were out-of-town visiting family and participating in some sporting events. My mom got home just in time to go to my marathon with me, but it’s been a while since we were all together as a family unit. Well as a food loving family and since the holidays were made for sweet treats, it only seemed right to bake something up in celebration of our reunion!
I racked my brain for ideas, but as I was updating the archives one day, I stumbled upon my Pumpkin Spice Walnut Cake and knew it was just the thing to make. Who says cake is just for birthdays (BTW…today is MY birthday!), am I right?!
Once you get a the details on this seasonal sweet you’ll see why I chose to bring it back to the main page of the blog. Not only is it made with incredible, whole-food ingredients, but the taste is so rich and decadent that you’d never know it was GOOD (or well….BETTER!) for you than a traditional dessert.
I used my go-to baking ingredients to make it, of course. Bob’s Red Mill has never failed me and to this day they are the brand that I stock my kitchen with when it comes to flours, nuts, dried fruits, and baking mixtures. For this recipe I used their Organic Unbleached All Purpose White Flour.
I love using this for baking because unlike regular all-purpose flour that is heavily processed and full of additives, Bob’s variety is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched at all! In fact, it’s the same high protein flour used by professional bakers and produces baked goods of amazing quality. Light, fluffy, and delicious every time! This flour is a total staple in my kitchen because it’s incredibly versatile and perfect for when I want to bake a dessert with a more traditional taste and texture.
Just like the flour, the other real food ingredients truly make this cake what it is. The combination of rich walnuts, creamy pumpkin, and flavorful spices come together for the ultimate holiday dessert. Seasonal flavors are showcased in this unique twist on classic spice cake. Your whole family, whether they’re pumpkin lovers or not, will LOVE this cake. I know mine did! In fact, it may just overtake pumpkin pie as our new holiday go-to.
- 1 cup whole wheat flour
- 1 cup Bob’s Red Mill Organic Unbleached All Purpose White Flour
- 1 15-ounce can pumpkin puree
- 1.5 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (big handful) roughly chopped walnuts
- 1 cup coconut sugar
- ½ cup applesauce
- ½ cup walnut oil
- 3 egg whites
- 1 tsp vanilla extract
- ¼ cup molasses
- Preheat your oven to 350 and butter/flour a nine-inch cake pan. Set aside.
- In a bowl, combine the dry ingredients (flours, pumpkin pie spice, salt and baking soda). Mix well.
- In another bowl, whisk together the applesauce, oil, egg whites, pumpkin, molasses, coconut sugar, and vanilla.
- Add the dry ingredients and stir to combine.
- Fold in the walnuts and then pour batter into prepared cake pan.
- Bake for about 50 minutes, or until the cake starts to pull away from sides of pan.
- Let cool for ten minutes and then invert on a plate and let cool all the way.
- Frost as desired.
Made with whole grains, refined sugar-free, and low in fat, this cake is a new holiday favorite you can feel good about indulging in. Who says tasty treats can’t be made slightly healthier and more wholesome? You certainly don’t have to sacrifice taste for nutrition in the case of this cake!
The addition of blackstrap molasses provides a nutritional boost as well! It’s super high in magnesium and iron, as well as being a great source of calcium, vitamin B6, and selenium. Talk about a superfood! Not to mention its great flavor. There’s nothing the quite compares to the mildly bitter, sweet taste of good ol’ molasses. It’s the perfect contrast to the lightness of the coconut sugar!
I frosted my cake with delicious cream cheese frosting, but feel free to use whatever frosting variety you’d like and to decorate it in any way you find appealing. It’s super fun to get creative with different frosting and topping combinations!
Above all, have fun with this cake. Making a cake from scratch is no easy feat, so consider yourself accomplished if you’re successful at it! This homemade cake is a great one to start with since it’s very straightforward and easy to assemble! That, plus the taste and texture of it, make it a winner for this time of year and really anytime you want a wholesome, sweet in your home!
If you want to try baking with Bob in your own kitchen, here’s a coupon for a discount on their awesome products!
What are some of your go-to baking ingredient brands?
What’s your favorite seasonal dessert?
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