Healthy Pumpkin Cake with Applesauce

This healthy pumpkin cake with applesauce is like a cross between a lava cake and pumpkin pie! With a creamy pumpkin pudding layer, crunchy pecans and a moist and pumpkin spice flavored cake, it makes the perfect nutritious yet decadent fall dessert! {Vegan & dairy-free}

A spoon with healthy pumpkin pudding cake and whipped cream in ramekin.

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If you’re looking to break out of the pumpkin pie box, I highly recommend trying out this healthy pumpkin cake with applesauce. This isn’t just any old cake, though — it’s a mouthwatering pumpkin pudding cake that also happens to be super easy to prepare!

Picture a warm gooey pumpkin spice flavored cake with a layer of pumpkin pudding sauce and crunchy pecan topping. Top it up with a little vanilla ice cream or whipped cream, and you’ve got one delicious fall dessert perfect for pumpkin season.

This year, surprise your guests by making this extra special seasonal cake! It’s sure to be a new family favorite!

If you’re looking for other pumpkin dessert recipes, check out this Easy Pumpkin Pie without Evaporated Milk or Pumpkin Balls!

Healthy pumpkin cake with pudding and whipped cream in ramekin.

Why We Love This Healthy Pumpkin Cake Recipe

Unique: Most people expect pumpkin pie during the autumn season, but this pumpkin cake is such a tasty way to switch it up. It’s like lava cake meets pumpkin pie!

Easy: Simply mix together the dry ingredients and wet ingredients, sprinkle with the sugar and pecan topping, pour on the boiling water and pop in the oven! Such a simple dessert and you probably already have all these simple ingredients on hand!

Healthier dessert option: Isn’t it nice when your dessert is decadent and nutritious too? This pumpkin applesauce cake contains 3 grams of fibre per serving and at 12 grams of sugar per serving, is lower in sugar than your typical dessert. Not to mention, it’s vegan as well, so suitable for those who prefer a plant-based option.

Ingredient Notes

Hngredients for the healthy pumpkin cake with applesauce on a grey background with labels.

Whole-wheat pastry flour: Lends a softer and fluffier texture to baked goods and incorporates some extra nutrients to this easy recipe since it contains both the bran and the germ, unlike all-purpose flour. If you can’t find whole-wheat pastry flour, you can also mix half all purpose flour and half whole-wheat flour.
Coconut palm sugar: Has a similar texture to brown sugar but is slightly lower on the glycemic index, which means less of a spike in blood sugar. Perfect for a healthier option!
Spices: Cinnamon and nutmeg are classic cozy spices I like to use to incorporate a pumpkin pie flavor in this pumpkin recipe. You could also add ground ginger and cloves or sub in pumpkin pie spice instead.
Pumpkin puree: Provides moisture and that classic pumpkin flavor. Be sure to use 100% pure pumpkin puree and not pumpkin pie filling, as the filling is significantly higher in sugar.
Milk: I typically use unsweetened almond milk for this cake, but you can also use regular milk or another plant-based milk alternative.
Unsweetened applesauce: Adds some extra moisture and sweetness to the cake and is a good alternative for any eggs or oil. Use unsweetened store-bought or homemade applesauce.
Baking powder: This will help lift the heavy batter to give it a tender crumb.

How to Make Pumpkin Pudding Cake

Dry ingredients in a bowl with wooden spoon.

Preheat oven to 350 degrees. Spray an 8-inch baking dish with cooking spray (preferably a dish with higher sides).
In a large bowl, mix flour, baking powder, salt, coconut sugar and spices until combined. Set aside.
In a smaller bowl, stir pumpkin, milk, applesauce and vanilla together. Pour wet ingredients into dry ingredients and stir together. It should form a thick batter.
Add mixture to casserole dish, smoothing with a spatula until evenly distributed.
Sprinkle the coconut sugar and pecans evenly over top of the cake batter in the dish. Pour the boiling hot water over top. Do NOT stir!
Bake for 40 minutes or until the edges are lightly browned and the middle is still slightly gooey. Be sure to place on a baking sheet in case it bubbles over. Cool 5-10 minutes before serving. Serve with whipped cream or vanilla ice cream, if desired.

Side view of baked pumpkin pecan cake in glass baking dish.

Recipe Tips:

Whole-wheat pastry flour tends to have a shorter shelf life due to the oil content in the bran. Be sure to store whole wheat pastry flour in a cool and dry place or preferably in the freezer to prevent it from going rancid quickly.
If you can’t find whole wheat pastry flour, the best substitution would be mixing together half all-purpose flour and half whole-wheat flour for this pumpkin applesauce cake.
Be sure to use 100% pure pumpkin purée rather than pumpkin pie filling. The two can be easily confused, but the latter is much higher in sugar.
It’s very important that you don’t stir the coconut sugar and boiling water mixture since this is what forms the pudding layer.
You’ll know the cake is done when the edges start to brown and the center is still a little gooey. Don’t overbake it or the pudding layer will start to solidify.
You can bake this cake in a circular or square baking dish, preferably with higher sides so that the water doesn’t overflow over the top. I typically use an 8-inch baking dish.
Be sure to place the baking dish on a baking tray to catch any of the liquid if it overflows.
Feel free to use homemade pumpkin puree instead

Recipe FAQs

What’s the difference between whole wheat flour and whole wheat pastry flour?

Whole wheat pastry flour is milled from a lower protein soft spring wheat, whereas regular whole wheat flour is milled from hard winter wheat. The soft spring wheat is softer and lower in protein and will result in baked goods that have a similar texture to that of white flour. It’s therefore a more suitable option for baking cookies, cakes, muffins, and biscuits. And it’s more nutritious than white flour!

Whole wheat flour derived from hard winter wheat which is higher in protein and thus a better option for baking breads.

Can I use whole wheat flour instead of whole wheat pastry flour?

It’s not typically recommended as the whole wheat flour is milled from hard wheat and will lend a different flavor and texture than the whole wheat pastry flour, which is ground more finely and results in a softer and fluffier texture suitable for many baked goods. If you need to find a substitute for whole-wheat pastry flour, try mixing half all-purpose flour and half whole wheat flour instead.

How do you make a self-saucing pumpkin pudding cake?

There is a whole special category of cakes known as self-saucing cakes. They add a flavorful sauce to adorn your cake, similar to how many people like to add a layer or custard or a drizzle of caramel. This great recipe allows you to make a crowd-pleasing pumpkin pudding cake using wholesome ingredients you likely already have on hand.

You’ll start by mixing the batter together, and then adding it to your baking dish. Next, sprinkle it with coconut sugar and pecans. This will become the sauce. Cover with hot water and the sugar, pecan, and water mixture will turn into a luscious, ooey-gooey sauce that takes this homemade pumpkin cake to the next level!

Pumpkin pudding cake in a white ramekin.

Storage Guidelines

You can store this classic pumpkin cake covered in the fridge for up to five days. It should be wrapped in plastic wrap or kept in an airtight container.

To freeze: Freezing this cakes is a great way to preserve its freshness and moisture. Freeze in a freezer safe container for up to 3 months.

Serving Suggestions

You can serve this healthy pumpkin cake with applesauce warm, cold or at room temperature.

Although it’s great on its own, it tastes especially good with a dollop of regular or coconut whipped cream or ice cream with an additional sprinkle of chopped pecans.

You can also try serving it with some Greek yogurt or a swirl of homemade cream cheese frosting. For more pumpkin flavor, try it along with this iced pumpkin coffee!

Recipe Variations

Add chocolate chips: Chocolate goes great with the warm pumpkin flavor. Add about 1/2 cup of mini chocolate chips to your batter.
Make mini pumpkin cakes: Similar to healthy pumpkin muffins, you can separate the batter for this homemade pumpkin cake evenly among 8 buttered ramekins. Sprinkle with the sugar and nut mixture then top with hot water. Be sure to watch the baking time; the cake should be ooey and gooey, not thick and dense.

Digging a spoon in healthy pumpkin spice cake with pudding and pecans in a ramekin.

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A spoon scooping up some pudding from a ramekin with healthy pumpkin cake.

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