Delicious low-sugar pumpkin cake

Delicious low-sugar pumpkin cake



This low-sugar pumpkin dessert is a staple for coffee cake at my house during the winter. The cake is moist and tender, with a delicious orange-flavored pumpkin filling.

It is sweetened with dates and perfectly moist, thanks to coconut oil and pumpkin puree.

A delicious cinnamon-vanilla-flavored cream cheese frosting and toasted almond flakes finish off the cake.

This delicious pumpkin cake is filling, easy to make, and worth a try.

I like to combine the orange flavor with vanilla and cinnamon. These spices are my favorites during the cold season.

Since knowing how to keep endometriosis at bay, I have adjusted my healthy eating habits to fit my body’s needs.

The hardest part has been finding a healthy way to satisfy my sweet tooth and fuel my body with nutrients instead of spiking my blood sugar and promoting inflammation.

Every time I make a healthy treat, I focus on adding value to my health by using ingredients that nourish my body.

I call this low-sugar pumpkin cake recipe healthy for two reasons:

I used dates as a natural sweetener, and

I replaced the flour with whole wheat flour and oats to add nutrients and reduce refined carbohydrates.

For a gluten-free version, replace the whole wheat flour with almond flour in the same amount.

Another part of healthy eating and weight management is controlling refined carbohydrates.

This delicious, low-sugar pumpkin cake is rich in pumpkin puree, winter spices, and flavors, but also ingredients you can use with a clear conscience.

 Why I used dates to sweeten this pumpkin cake?

First, dates are a good source of carbohydrates and contain many vitamins and minerals.

They also have a low glycemic index (GI), which means they do not spike blood sugar levels as much, making them a safe choice even for people with diabetes if eaten in moderation.

The fiber found in dates helps the body absorb carbohydrates slowly, which can reduce the risk of blood sugar spikes.

Combining dates with a protein and fat source like almonds can further slow digestion and control blood sugar levels.

Since these fruits are rich in calories, remember that moderation is the key to a healthy diet.


What are the ingredients for this delicious low-sugar pumpkin cake?


 Three large organic or free-range eggs

 80 g whole wheat flour (or almond flour for a gluten-free version)

 75 g oat flour

 50 g coconut oil, melted

 12 dates or 8 Medjool dates

50 g coarsely chopped toasted almonds (to give the cake a crunchy touch)

 400 g pumpkin puree

One teaspoon of baking soda dissolved in 1 tablespoon of lemon juice

 A pinch of salt


 For seasoning  the pumpkin puree:

 Two teaspoons of vanilla extract

 One teaspoon cinnamon

 One tablespoon of coconut blossom sugar, or to taste

 Orange zest from 1 organic orange


 Cream cheese frosting

 I created a delicious vanilla cinnamon-flavored cream cheese frosting. It’s smooth and has a unique flavor from the coconut sugar I used to sweeten it. If you are not a fan of coconut sugar, you can replace it with white sugar.


 Ingredients for the cream cheese frosting:

 200 g full-fat organic cream cheese block, softened to room temperature

 40 g unsalted butter, softened to room temperature

 Two tablespoons of organic coconut sugar

 ½ teaspoon ground cinnamon

 One teaspoon of vanilla extract

 For garnish: Toasted, flaked almonds

Tips for making this delicious, low-sugar pumpkin cake:

 Use room warm temperature ingredients: Let the eggs, cream cheese, and butter come to room temperature before using them in this recipe.

  Pumpkin puree: make sure you use 100% pumpkin puree and not pumpkin filling. It adds a lot of moisture and pumpkin flavor to the cake. I prefer homemade pumpkin puree because it tastes fresher than canned. 

 I recommend making this cake ahead of time for a more intense flavor and an even more tender bite.

 For a gluten-free version, you can substitute wheat flour for almond flour.


 How to make pumpkin puree?


 You only need a medium pie pumpkin, which you can buy from local farmers.

 Step 1

 Preheat the oven to 180 C 

 Step 2 

 Wash and dry your pumpkin.

 Cut off the edges of the pumpkin and then cut it in half and quarters. 

If you cut the squash before cooking, it will cook and cool faster.

 Scoop out the pumpkin seeds with a spoon.

 Tip: You do not need to peel the pumpkin before roasting. It’s easier to discard the peel afterward.

 Step 3

 Place the squash on a baking sheet and bake for 20 to 30 minutes or until tender.

 Step 4 

 Remove it from the oven.

 Place the squash on a cutting board and let it cool for 10 minutes.

 Step 5

 Scoop out the pulp with a spoon and place it in a food processor 

 Process it to a smooth puree.


 Note: You can freeze the rest in portions in freezer bags to use in your favorite pumpkin recipes.


How to prepare this delicious low-sugar pumpkin cake recipe cake? 


 Preparation time: 15 minutes

 Baking time: 30 to 35 minutes

 Makes eight slices


 Step 1 

 Preheat the oven to 160 degrees Celsius.

 Step 2

 Place the eggs and a pinch of salt in a food processor and pulse.

 Add the dates and process until the mixture is fluffy, the eggs have turned a pale yellow color, and the dates are chopped.

 Step 3

 Combine the dry ingredients in a large bowl: wheat flour, oat flour, baking soda, and a pinch of salt.

 Add these ingredients to the egg-date mixture and process until well mixed.

 Step 4

 Add the melted coconut oil and process until evenly incorporated.

 Step 5

 Season the pumpkin puree to taste

 Add the pumpkin puree, cinnamon, vanilla, orange zest, and coconut sugar to a mixing bowl and stir well.

 Add the pumpkin puree to the food processor and blend until incorporated.

 Step 6

 Add the toasted flaked almonds and pulse to combine.

 Step 7

 Line a round cake pan (20 cm diameter) with parchment paper and grease it with coconut oil.

 Pour the pumpkin batter evenly into the cake pan 

 Bake the cake for 30 to 35 minutes 

 Allow the cake to cool completely before frosting.


Note: The middle of the cake will remain moist thanks to the pumpkin filling.

Step 8

 Spread the frosting and garnish the cake.

 Store this low-sugar pumpkin cake in the refrigerator. It will keep well for up to 4 days.

 How to make cinnamon vanilla flavored cream cheese frosting?


 Step 1: Beat the cream cheese and butter in a large bowl with an electric hand mixer on medium speed until smooth. This will take about 2 minutes.


 Step 2: Add the coconut sugar, a pinch of salt, cinnamon, and vanilla extract, and beat until the sugar dissolves. Beat on low speed for 30 seconds, then increase the speed to medium and beat until everything is well mixed.


 Note: Do not overbeat the cream cheese. It can break down and become runny if beaten too hard. Once the mixture looks fluffy and stiff, you should turn off the mixer.

 Tip to keep the weight down:

 Since this delicious, low-sugar pumpkin cake is rich but healthy, remember that moderation is the key to everything, including healthy foods.

 Enjoy a slice of this cake in the first part of the day, so you have plenty of time to burn off the calories and reach your weight maintenance goal.



 It will keep in the refrigerator for at least four days.


 I am looking forward to hearing from you.

 If you recreate this delicious, low-sugar pumpkin cake recipe, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle or leaving a comment below.

 Wishing you a winter season full of healthy desserts, inspiration, and good things,




All content on the Healthywomanstyle website is created and published online for informational purposes only. It is not intended to substitute professional medical advice and should not be considered health or personal advice.

The content of this blog should never be used as a substitute for medical advice from your doctor or other qualified healthcare professional.

Please consult your physician before making any health decisions or seeking advice about a particular medical problem.


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We are not responsible for the outcome of the recipes you try on

Due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities, you may not always get the same results we do.


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