Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 cup canned pumpkin puree
  • 0.5 cup pure maple syrup
  • 2 large eggs
  • 0.25 cup melted coconut oil
  • 1 tsp vanilla extract
  • 4 oz light cream cheese
  • 0.25 cup plain Greek yogurt
  • 2 tbsp honey
  • 0.5 tsp vanilla extract
  • pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until uniform.
  3. In a large bowl, beat the pumpkin puree and maple syrup together until smooth.
  4. Whisk in the eggs one at a time, then stir in the melted oil and vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture using a spatula, stirring only until no streaks of flour remain.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the cake to cool completely in the pan before frosting.
  9. Whip the light cream cheese and Greek yogurt until velvety.
  10. Blend in the honey, vanilla, and salt.
  11. Spread a thick layer of frosting over the cooled cake.