Spiced Pumpkin Cake

  • 10MINS
  • 35MINS
  • 63KCAL

We love all things pumpkin, so this slimming friendly Spiced Pumpkin Cake fits the bill whilst being low in Points and Calories!

Easy Peasy Spiced Pumpkin Cake pinchofnom.com
5

NutritionPer Serving

  • Calories63
  • Carbs6g
  • Protein3g
  • Fat3g
  • Saturates1g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Spiced Pumpkin Cake is perfect if you love pumpkin spice as much as we do! It’s slimming friendly and great if you’re counting calories or following a plan like Weight Watchers.

We’ve used xanthan gum in this Spiced Pumpkin Cake recipe to give the cake a bit more stability as it doesn’t have very much flour in it. You’ll also need to remember to be really careful when you fold in the egg whites, as you don’t want to knock all of the air out.

We’ve made sure that this Spiced Pumpkin Cake is super moist which makes it fantastic when served warm for pudding with a dollop of creme fraiche. You could also enjoy this cake alongside a hot drink as an afternoon snack to satisfy your sweet tooth!

What diets is this Spiced Pumpkin Cake suitable for?

This Spiced Pumpkin Cake recipe is suitable for dairy free and vegetarian diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Self raising flour

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Spiced Pumpkin Cake recipe?

  • You need to count 1 Point per portion of this Spiced Pumpkin Cake recipe if you’re on WW Green.
  • You need to count Zero Points per portion of this Spiced Pumpkin Cake recipe if you’re on WW Blue.
  • You need to count Zero Points per portion of this Spiced Pumpkin Cake recipe if you’re on WW Purple.

Do you need any special ingredients to make this Spiced Pumpkin Cake?

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You can find Xanthan Gum in the gluten free aisle at most supermarkets, but if not you can pick up a tub on Amazon.

You’ll also need a square 9 inch baking tin. If you haven’t got one then you can find one like this on Amazon.

How many calories are in this Spiced Pumpkin Cake?

There are 63 calories per portion in this Spiced Pumpkin Cake, which means it falls into our Everyday Light category.

This Spiced Pumpkin Cake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Pre heat the oven to 160 degrees and line the bottom of a 9 inch square tin with baking parchment.

Step 2

In a bowl, mix the egg yolks and 1 whole egg with the granulated sweetener, spices and cooked pumpkin (or butternut squash).

Step 3

Fold in the flour, xanthan gum and baking powder.

Step 4

In a separate bowl, whisk the egg whites until stiff. Fold these in carefully so as not to knock out too much air, but ensure they are fully incorporated or there will be white patches of egg white in the cooked cake.

Step 5

Bake for 35-40 minutes until golden brown.

Step 6

Once cooked, turn out upside down onto a wire rack and leave to cool before taking off the parchment.

Step 7

Cut into 12 pieces. Serve warmed as a dessert or cold as a cake – this can be dusted very lightly with Sukrin Icing Sugar immediately before serving to make it look irresistible!

What could I serve with this Spiced Pumpkin Cake?

This Spiced Pumpkin Cake is a perfect pudding when served warm with creme fraiche. We think it works really well when served as part of a meal with the following starter, main and accompaniment:

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How do you know when this Spiced Pumpkin Cake is cooked?

You should bake your Spiced Pumpkin Cake for around 35-40 minutes or until it’s golden brown and an inserted skewer comes out clean.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you store this Spiced Pumpkin Cake for?

You can store this Spiced Pumpkin Cake in an airtight container for approximately 3 days or so.

If you’re enjoying cake warm, then please remember to allow it to cool before storing!

Can I freeze this Spiced Pumpkin Cake?

No, we don’t recommend freezing this recipe.

Our NEW cookbook Everyday Light is OUT NOW!

Spiced Pumpkin Cake

We love all things pumpkin, so this slimming friendly Spiced Pumpkin Cake fits the bill whilst being low in Points and Calories!
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 63
  • Carbs 6G
WW Points
  • 1 Green
  • 0 Blue
  • 0 Purple

Ingredients

  • 50 grams self raising flour
  • 1 tsp baking powder
  • 6 tbs granulated sweetener
  • 5 eggs separate 4, leave one whole
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 400 grams cooked pumpkin or butternut squash
  • 1/4 teaspoon xanthan gum

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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Instructions

  1. Pre heat the oven to 160 degrees and line the bottom of a 9 inch square tin with baking parchment.
  2. In a bowl, mix the egg yolks and 1 whole egg with the granulated sweetener, spices and cooked pumpkin (or butternut squash).
  3. Fold in the flour, xanthan gum and baking powder.
  4. In a separate bowl, whisk the egg whites until stiff. Fold these in carefully so as not to knock out too much air, but ensure they are fully incorporated or there will be white patches of egg white in the cooked cake.
  5. Bake for 35-40 minutes until golden brown.
  6. Once cooked, turn out upside down onto a wire rack and leave to cool before taking off the parchment.
  7. Cut into 12 pieces. Serve warmed as a dessert or cold as a cake - this can be dusted very lightly with Sukrin Icing Sugar immediately before serving to make it look irresistible!

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Our NEW cookbook Everyday Light is OUT NOW!

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13 comments

See what others have to say

Mel JonesThursday 23rd November 2017

Hi, i’ve been making these constantly and I love, love, love them but can they be frozen?

Reply

Miss Melanie ReidSaturday 28th October 2017

Could these be made into muffins? Do u blend the pumpkin?

Reply

Deborah MungerSunday 22nd October 2017

Helllooooo!
I made this yesterday but it turned out quite soggy in the middle… Is this normal or should I have baked it for longer?
For reference to sw members it was the same consistency as the chocolate scanbran cake that you cook in the microwave…
Thanks,
Deb

Reply

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