Maggies Healthy Pumpkin Cake

Maggies Healthy Pumpkin Cake


2 people made this

This paleo diet inspired pumpkin cake is healthy and gluten free. It uses coconut flour, almond flour, egg whites, Greek yoghurt and a bit of cinnamon and spices.

Maggie Mae

Serves: 8 

  • 470g cooked mashed pumpkin
  • 2/3 cup non fat Greek yoghurt
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 3/4 cup blue agave or honey
  • 5 teaspoons baking powder
  • 1 1/4 almond flour
  • 1/2 cup plus 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 tsp salt

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C. Grease a loaf or cake tin.
  2. In a large bowl mix together pumpkin, yoghurt, vanilla, egg whites and blue agave or honey. Add in the remaining ingredients then mix to combine.
  3. Pour into greased loaf tin then bake in preheated oven for 40 minutes (or 30 minutes in a cake tin). Allow to cool completely before removing from tin.


You can replace the blue agave for Splenda(TM) if you like.

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