Ingredients
CAKE
Nonstick vegetable oil spray
1¼ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large eggs, room temperature
1 cup (packed) light brown sugar
1 cup canned pure pumpkin
½ cup virgin coconut oil, warmed, slightly cooled
FROSTING
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
⅔ cup confectioners sugar, sifted
2 tablespoons pure maple syrup
Kosher salt
Preparation
CAKE
Step 1
Preheat oven to 350°. Lightly coat an 8×8″ baking dish with nonstick spray and line with
parchment paper, leaving a 2″ overhang on all sides. Whisk all-purpose flour, whole
wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a
large bowl.
Step 2
Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in
dry ingredients. Scrape batter into prepared baking dish; smooth top.
Step 3
Bake cake until edges begin to pull away from sides of dish and a tester inserted into the
center comes out clean, 30–35 minutes. Let cool.
FROSTING AND ASSEMBLY
Step 4
Using an electric mixer on medium-high speed, beat cream cheese and butter in a
medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple
syrup and salt; beat until smooth. Spread frosting over top of cooled cake.
