Skinny Chocolate-Glazed Pumpkin Cake
Recipe type: Healthier Dessert
Total Time: 55 minutes
Prep: 15 minutes
Cook: 40 minutes
Yield: 8 servings
For the Pumpkin Cake:
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 1 cup 100 percent pure pumpkin purée
  • 1 organic, pastured egg
  • ½ cup granulated sugar
  • ¼ cup organic canola oil
  • ¼ cup organic 1 percent milk
  • 1 teaspoon pure vanilla extract
For the Chocolate Glaze:
  • 1 cup confectioners' sugar (powdered sugar)
  • 2 tablespoons natural, unsweetened cocoa powder
  • 2½ teaspoons water
  • 2 teaspoons pure vanilla extract
  1. Preheat the oven to 375 degrees F.
  2. To a mixing bowl, sift together and combine the following: whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  3. To a second large mixing bowl whisk and combine the following: pumpkin, egg, granulated sugar, canola oil, milk, and 1 teaspoon vanilla extract.
  4. Slowly blend the flour mixture into the pumpkin mixture, stirring just until the batter is well combined.
  5. Coat an 8-inch X 4-inch baking pan with canola oil cooking spray. Pour the batter into the pan, spreading and smoothing the top with a table knife, ensuring the corners are filled in and the surface is perfectly smooth and even.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool.
  7. Meanwhile, prepare the Chocolate Glaze. To a mixing bowl, add the confectioners' sugar, cocoa powder, water, and 2 teaspoons vanilla extract. Stir until ingredients are well combined. If the glaze is too thick to spread over the cake, add ½ teaspoon of water at a time and stir until desired consistency is reached.
  8. Run a table knife along every side of the cake, ensuring cake doesn't stick to the sides of the pan. Turn the pan over onto a tray or cutting board to remove the cake from the pan. Flip the cake so it's right-side-up. Use a small spatula to spread the chocolate glaze all over the top of the cake. Slice and serve.
  9. To Store: cake should remain fresh for about 4 days if stored in an airtight container at room temperature in a cool, dark, dry location.
Nutrition Information
Serving size: 8 Calories: 255 Fat: 7.9g Saturated fat: .9g Trans fat: 0g Carbohydrates: 43.8g Sugar: 28.9g Sodium: 88mg Fiber: 1.9g Protein: 3.2g Cholesterol: 21mg
Recipe by Jen Elizabeth's Journals at