This healthier pumpkin pudding cake is like a cross between chocolate lava cake and pumpkin pie! With a creamy pumpkin pudding and moist and flavourful cake, it makes the perfect decadent fall dessert! Vegan & Dairy-free.
If I have a choice when it comes to dessert, it generally involves some kind of cake. I’ve never been a huge pie person.
For me, pie is kinda boring.
And if I’m going to indulge in something, I’d rather it be nice and decadent.
Now if there happens to be some type of chocolate lava or pudding inside?
Even better.
Now Thanksgiving recently passed and I decided to break out of the pumpkin pie box and try something a little different.
A pumpkin pecan pudding cake.
Yes, you heard me.
Talk about a MOUTHFUL of heaven.
Just picture it.
A warm gooey pumpkin pie flavoured cake with a pumpkin pudding sauce. Top it up with a little vanilla ice cream or whipped cream?
Delish!
The perfect fall dessert. Honestly I would make it anytime though..not just fall.
Now the original one I made had a tad bit more sugar and used a combo of brown and white sugar. It also had butter in it and was made with white flour.
So me, always trying to make the healthier version, subbed in some coconut palm sugar, which is slightly lower on the glycemic index. ..AKA less of a spike in the blood sugar. I also cut out the butter, and replaced it with unsweetened apple sauce instead. Finally the original used white flour, so I subbed in a whole-wheat flour.
The result?
It tasted pretty much identical to the original version.
That’s when I feel really satisfied.
When I can transform something into a healthier version that tastes just as good!
This year, surprise your guests by making this unique spin on pumpkin pie!
More similar recipes
- Vegan Pumpkin Cheesecake Cups {No-Bake}
- Flourless Pumpkin Loaf
- Pumpkin Breakfast Cookies
- Pumpkin Balls
- Pumpkin French Toast Sticks
Did you make this recipe? Scroll down to leave a rating and review!
Pumpkin Pecan Pudding Cake
Ingredients
- 1 cup + 3 tablespoons whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut palm sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened almond milk can also use regular milk
- 1/4 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla
Topping:
- 1/3 cup coconut palm sugar
- 1/4 cup chopped pecans
- 1 1/4 cups boiling water
Instructions
- Preheat oven to 350 degrees.
- In a medium sized 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. Pour into a small 8-inch casserole dish with high sides.
- In a separate bowl, stir coconut sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing. Do NOT stir!
- Bake for 40 minutes or until the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and whipped cream or vanilla ice cream, if desired.
Nutrition
Adapted from Lauren’s Latest
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i just pinned this and it looks absolutely mouth watering!!! Can’t believe its healthy!!
Thanks Rachel! It was a big hit at Thanksgiving dinner! Love when recipes can be tweaked and made into a healthier version! :)