Pumpkin Cake with Maple Cream Cheese Frosting

allspice cake cinnamon clove coconut oil cream cheese dessert fall ginger maple syrup nutmeg pumpkin

Dawn Perry

MAKES 1 cake

Source

Ingredients

Nonstick vegetable oil spray

1¼ cups all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon kosher salt

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

2 large eggs, room temperature

1 cup (packed) light brown sugar

1 cup canned pure pumpkin

½ cup virgin coconut oil, warmed, slightly cooled

4 ounces cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

⅔ cup confectioners sugar, sifted

2 tablespoons pure maple syrup

Kosher salt

Method

Preheat oven to 350°. Lightly coat an 8x8" baking dish with nonstick spray and line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.

Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish; smooth top.

Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30–35 minutes. Let cool.

Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple syrup and salt; beat until smooth. Spread frosting over top of cooled cake.