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–+ servings
pumpkin cake with maple mascarpone frosting on a plate with a spoonful of cake

Pumpkin Cake with Maple Mascarpone Frosting (gluten-free, whole grain, all-purpose flour options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12 pieces
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
This pumpkin cake is light and moist and has a lightly sweetened maple syrup mascarpone whipped cream topping! Can be made gluten-free, 100% whole wheat or with all-purpose flour.

Ingredients

For the cake:

  • 1 cup (125 grams) flour see notes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs 50 grams each out of shell, room temperature
  • 1 cup (228 grams) pumpkin puree canned
  • 1 cup (200 grams) unrefined sugar coconut or brown sugar
  • 1/2 cup (120 ml) olive oil or canola oil or melted coconut oil

For the mascarpone whipped cream frosting:

  • 8 ounces (225 grams) mascarpone cheese
  • 1/3 cup (80 ml) whipping cream or heavy cream
  • 1/4 cup (80 grams) maple syrup
  • 1/2 teaspoon vanilla extract
  • dash salt
  • maple walnuts

Instructions

For the cake:

  • Preheat the oven to 350°F (175°C) and line an 8" x 8" (20cm x 20cm) pan with parchment paper or spray with baking spray.
  • In a medium mixing bowl, stir together the dry ingredients (flour through nutmeg).
    1 cup (125 grams) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
  • In a large mixing bowl, whisk together the remaining cake ingredients (eggs through oil).
    2 large eggs, 1 cup (228 grams) pumpkin puree, 1 cup (200 grams) unrefined sugar, 1/2 cup (120 ml) olive oil
  • Add the dry mix to the wet and stir just until combined. Do not overmix!
  • Pour into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let cool completely before frosting.

For the frosting:

  • In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the whip attachment, beat the mascarpone and whipping cream until fluffy, about 1-2 minutes.
    8 ounces (225 grams) mascarpone cheese, 1/3 cup (80 ml) whipping cream
  • Fold in the maple syrup, vanilla and salt.
    1/4 cup (80 grams) maple syrup, 1/2 teaspoon vanilla extract, dash salt
  • Spread onto the cooled cake.
  • Top with candied walnuts immediately before serving, if desired.
  • Cover and refrigerate any leftovers for up to 4 days.

Notes

  • For the flour, you can use whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour for a GF version.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • Cake part adapted from Ina Garten's Pumpkin Cupcakes.

Nutrition

Calories: 329kcalCarbohydrates: 32gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 54mgSodium: 155mgPotassium: 92mgFiber: 1gSugar: 22gVitamin A: 3579IUVitamin C: 1mgCalcium: 73mgIron: 1mgNet Carbs: 31
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