Frosted “Chocolate” Pumpkin Cake for Kids

100 cal, 15C/5F/2P/5S.

A stimulant-free NOT-chocolate cake that is whole wheat and low sugar, naturally moistened and sweetened with pumpkin!

We were invited to a toddler birthday party last weekend so I had to bring something with my own healthy-dessert-blogger touch. I had an open can of pumpkin puree (tis the season) and a lot of fake chocolate lying around (What is fake chocolate you say? It’s carob!) This little chocolate cake was born.

It’s catered toward kiddos because it’s not actual chocolate cake. It’s caffeine-free, dairy-free, very-low-sugar, can be nut-free if you prefer. You know kids always being allergic to stuff, it can be tricky to make a crowd pleaser (and by crowd I mean parents of course!) but this cake seemed to fit the bill! My friend who’s a professional baker said she liked it and that it was surprisingly moist, yay ❤

Even though I called it “for kids” I won’t mind if you make this for yourself and enjoy a little low sugar treat for your breakfasts/snacks. It’s not dessert-sweet as written so if you’d like to add more sweetness I’d recommend adding a couple of more tbsp granulated sugar (coconut sugar for example).

Ingredients:

  • 1 egg lightly beaten
  • 1 cup pumpkin puree (240 g)
  • 1/4 cup maple syrup or honey (84 g)
  • 2 tbsp oil (I use avocado oil) (28 g)
  • 1 tsp vanilla extract
  • 1 cup whole wheat pastry flour (or any wheat flour) (120 g)
  • 1/2 cup carob (or cocoa) powder (48 g)
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Frosting:

  • 1/4 cup carob chips (or semisweet chocolate chips) (60 g)
  • 2 tbsp nut or seed butter (I used almond butter in this one) (32 g)

Makes 16 squares. Preheat oven to 350F and line an 8×8 baking dish with parchment. Blend together egg, pumpkin, syrup, oil, vanilla. Whisk together flour, carob powder, salt, baking powder, baking soda. Mix the two until just combined (do not overmix). Transfer to the pan and bake for 25-30 minutes until a knife inserted comes out mostly clean.

While the cake is cooling melt together carob chips and nut butter (I simply use the microwave in short increments – don’t burn that carob). Frost the cooled cake and refrigerate to let the frosting set. It will be crackly straight out of the fridge but will soften as the cake comes to room temperature. So maybe don’t do what I did and wait a little before you slice it 🙂 Still loved it though!

Hope you make this for the littles in your life (or yourselves) and tag me on instagram if you do! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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