Wednesday, October 12, 2016

{Healthy} Honey Sweetened Pumpkin Cake Recipe


This healthy, hearty and easy-to-make cake can be more than dessert. It may be served as a nutritious, afternoon snack with a cold glass of raw milk (Mmm...)! You could even prepare it the night before for a fun and festive fall breakfast as there are no scary ingredients in here! 



List of Ingredients:
  • 2 eggs
  • 1 c. pumpkin puree (Butternut squash would work just as well!)
  • ¾ c. honey
  • 1/2 c. oil
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie seasoning
  • 2/3 c. water
  • 1 1/2 c. whole wheat flour

Beat eggs in a bowl. Add the remaining ingredients, except the last two. Beat well. Add the water and flour, beating to a fluffy texture. Pour into a greased 13 by 9 inch pan. Bake at 350 degrees for 20 - 30 minutes, until golden and/or cake springs back when touched. Frost cake with 16 ounces cream cheese blended with maple syrup to taste (or until it is spreadable).


This recipe is slightly adapted from one shared by Miriam Wengerd in the Keepers at Home Magazine (Vol. 10, Issue 4, Winter 2002). I replaced her listed spices for a "quick" teaspoon of pumpkin pie seasoning in my version shared above.


For more pumpkin related posts, visit the following:
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34 comments:

  1. This looks yummy! I might need to make this soon. Thanks for sharing :)

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    1. It is very moist and delicious! It would probably make good cupcakes too! I hope all is well Angela! :)

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  2. Oh, I have a weakness for pumpkin and your cake is calling my name :) Thank you for sharing, sweet JES! Hugs to you!

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    1. You are as sweet as this cake! I hope you give it a try :)

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  3. I love a good spice cake and pumpkin makes it even better! I love that you used fresh pumpkin puree and not canned pumpkin.

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    1. Thanks Denise! I hope you give it a try! :)

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  4. Can't wait to try this! Thanks so much for sharing.

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  5. Oh my goodness - this sounds so good! And no sugar... Yay! I still have some honey left over from our harvest and I just can't wait to make this one. I will be using Butternut Squash because that's what I have. Eating this in front of a hot, crackling fire with a nice hot mug of pumpkin spice latte... now doesn't that sound heavenly? Thank you so much for the recipe!

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    1. Yes, we can definitely be friends with that kind of thinking Vickie! :)

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  6. Oh my, it looks so moist and delicious! Mmmm....

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    1. Yes, and a great alternative for those who are not crazy about pumpkin pie! :)

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  7. Love this recipe! The cake looks so moist and delish ♥

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    1. Thanks Summer! It is really good and pretty much guilt-free as far as I am concerned :)

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  8. Good Morning to you! Pumpkin anything is yummy and so good to eat, but a cake or pie I am in!
    I will save this and give it a try soon! And raw milk is something we had when the kids were little! You always inspire me to be healthy wealthy and wise...
    Hugs, Roxy

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    1. I am with you on the cake! I am not much of a pumpkin pie person... Thank you for taking the time to comment so kindly Roxy. Have a lovely weekend :)

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  9. Yum!! I have a pie pumpkin on my counter right now! I'm definitely making this 😊

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  10. Sounds wonderful! I have a pie pumpkin ready to be baked for puree so sounds perfect!

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    1. If I remember correctly, you have tons of gourds! :) I hope you enjoy the recipe!

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  11. Oh, this is just wonderful! I am forever looking for sweets sweetened with no sugar or brown sugar. I can't wait to try this...pumpkin is one of my favorites. Happy Autumn to you!!

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    1. I think you will like it Cheryl! Even the non-pumpkin lover over here does! :)

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  12. Thanks for the feature Jes! I am always inspired by your posts and this amazing link up!

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  13. Jes, I can't wait to try this! It looks delicious!

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  14. This recipe sounds really great, thank you for sharing it with us, dearest JES, I'm copying it on my old recipes-copybook :)

    Wishing you all my best and even much more for the remainder of your week,
    may it be blessed with gladness and fulfillment

    Xx Dany

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    1. I love the sound of your old recipes-copybook! Would love to see it on your blog one day! :) Have a lovely week dear Dany!

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  15. Can't wait to try this!
    Going to try making it gluten free:)

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    1. That is on our list to try next also! I think it should work good. We were going to try it in cupcake form :)

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  16. This looks so good! I'm pinning it to try later.

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  17. JES, my first thought on reading through this recipe was that it is simply begging to be multiplied! So yesterday, on a rainy afternoon, I tripled the recipe and baked 3 8x4" loaves. Since I had no pumpkin, I substituted the cooked sweet potatoes in my refrigerator that were patiently waiting to be used for something like this (I also used my organic home-milled whole wheat flour). When the loaves were cooled, I quickly froze one since I wasn't optimistic it would last long enough to see the freezer. This is such a moist and delicious recipe! As always, I appreciate so much all the time and energy you invest in your wonderful blog. With thanks, Nancy D.

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    1. Ah, thank you for the feedback Nancy! I am sure it was absolutely wonderful with the freshly milled flour! You have a better quality that way! I like the idea of a loaf too! So happy it worked out for you! Isn't it nice that the ingredients are all natural too? It removes that "thing" called guilt :) Love, JES

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