Welcome your kids home from school with a whole grain snack that has your favorite fall flavors. Made with oat flour and almond meal (and not a bunch of weird gluten free flours), and even with sugar free or no refined sugar options, you can treat them to something healthy and yummy with Gluten Free Pumpkin Snack Cake with Greek Yogurt Cream Cheese Frosting.
Gluten Free Pumpkin Snack Cake with Greek Yogurt Cream Cheese Frosting
Welcome to #PumpkinWeek day 2! Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Little Dude needs to come equipped with a glossary. The kid has impeccable grammar. He is two and a half, and puts together sentences like, “Mommy, I am packing my bag to go into the car because I want to take a ride to the grocery store.” Or “Mommy, I do have to brush my teeth now because I brushed my teeth already.”
His word choices, though, could use some work.
If dinner is steak – “Mommy, can I have some more steak?”
If dinner is a salad topped with with crispy prosciutto – “Mommy, can I have some more steak?”
If breakfast includes bacon – “Mommy, can I have some more steak?”
Don’t get me started on chicken. Chicken is chicken. Turkey is chicken. Pork is chicken. Fish is chicken.
The kid has been notorious for always smacking his head into things. This is usually followed by, “Mommy, I bumped my head. I need a kayak.” Ice pack, dude, ice pack.
Then I picked him up from school the other day and pointed to the big pile of orange gourds in the hallway and asked him what they were. Quite confidently, he looked at me and replied…
I promise, no black and white tuxedo-wearing birds were harmed in the making of this…
Gluten Free Pumpkin Snack Cake with Greek Yogurt Cream Cheese Frosting is a perfect healthy treat for the fall. Yes, it’s gluten free, but it’s moist and tender, not spongy at all, and you only need almond meal and oat flour (read: grind up oats in a blender), not a bunch of funky-doodle flours and blends and gums and stuff. And let’s talk about how we sweeten this baby up. You can use regular or brown sugar, no bigs. Buuuuttt, coconut sugar gives a deep, caramelized flavor that is totally amazing and it’s an unrefined sugar. Still sugar, still calories, but less bad for you. And if you want a sugar free but still natural option, you can use Swerve which I told you about here. This is not a super sugary cake, nor is it overly spiced, but it is nicely pumpkin-y. I think that makes it perfect for the kiddos who may not liked to be slammed in the face with pumpkin spice.
And can I tell you, the best thing to do is to make this cake and let it sit in the fridge for a day or more. The flavors really come together, the cake absorbs some of the moisture from the frosting making it nice and gooey and the frosting thick and sticky (without being overly sweet). Little Dude is not really a cake kid (weird), but The Bug, The Hubby and I are lo-oving it!
Check out all of today’s Pumpkin Week recipes at the bottom of this post.
What’s the funniest thing your kids said incorrectly?
Gluten Free Pumpkin Snack Cake
A healthy sweet treat that's perfect for fall.
For the cake
- 3/4 cup almond meal (I used Bob's Red Mill)
- 3/4 cup oat flour (old fashioned oats that have been ground to a flour in a food processor or blender, certified gluten-free, if necessary)
- 1/2 cup coconut sugar, Swerve granular erythritol sweetener or brown sugar
- 1 1/2 teaspoons baking powder (certified gluten-free, if necessary)
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 3 eggs, at room temperature
- 1/4 cup vegetable or avocado oil
- 1/4 cup milk, at room temperature
- 1 cup pumpkin puree
For the frosting
- 4 oz. cream cheese, at room temperature (I used light)
- 1/4 cup plain Greek yogurt (I used nonfat)
- 1 teaspoons vanilla extract
- 1/4 cup coconut sugar, Swerve Confectioners erythritol sweetener or powdered sugar
For the cake:
- Preheat oven to 350°F. Spray a 9-inch square pan with cooking spray or mist with oil.
- In a large bowl, whisk together the almond meal and oat flour, sugar, baking powder, and salt until combined.
- In a medium bowl, whisk together the eggs, oil, milk and pumpkin.
- Add the wet ingredients to the dry ingredients and fold gently to combine.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until slightly browned and firm to the touch.
- Let cool to room temperature.
- Frost with Greek yogurt cream cheese frosting.
For the frosting:
- Combine all of the ingredients in a medium bowl and beat with an electric mixer until thoroughly combined and smooth.
Disclaimer: I received samples of Swerve to use. No other compensation was received and I was under no obligation to write this post.
Here are some more healthy pumpkin snacks…
- Pumpkin Maple Graham Crackers
- Chocolate Chip Pumpkin Spice Energy Balls
- Pumpkin Maple Spice Granola Bars
And the rest of today’s #PumpkinWeek Day 2 deliciousness…
- Heart Healthy Pumpkin Chili from A Day in the Life on the Farm.
- Pumpkin Cheesecake Milkshake from The Redhead Baker.
- Pumpkin Horchata Cocktail from The Crumby Cupcake.
- Pumpkin Hummus from Culinary Adventures with Camilla.
- Pumpkin Pancakes with Bourbon Maple Syrup from Love and Confections.
- Pumpkin Seed Granola from Gluten Free Crumbley.
- Savory and Spicy Pumpkin Soup from Feeding Big and more.
- Slow Cooker Pumpkin Spiced Latte from Making Miracles.