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Pumpkin Pecan Pudding Cake

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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 142kcal
Author: Elysia


  • 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


  • 1/3 cup coconut palm sugar
  • 1/4 cup chopped pecans
  • 1 1/4 cups boiling water


  • 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.


Calories: 142kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 106mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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