Throughout my childhood, I hated the taste of coffee-flavored treats like lollipops and jelly beans (I always gave those to my dad instead since he drank a thermos or two every morning!), so I waited until the spring of my first year of graduate school to try drinking coffee.
On a whim while at our town’s downtown Starbucks with a friend, I decided to order a latte. I figured the milk and sugar would help mask the coffee flavor, and I thought the hazelnut-flavored syrup might taste a bit like Nutella, which I absolutely loved. As I took my first sip…
I realized {a} I’m very prone to burning my tongue (that latte was scorching hot!) and {b} hazelnut syrup does not make coffee taste like Nutella, just ever so slightly sweeter. Although I drank the entire latte, it took me a few more months to build up the courage to try a different coffee drink!
At the suggestion of a friend who previously worked as a Starbucks barista and knew the most popular “coffee newcomer” drinks, I eventually tried a caramel latte as my second foray into coffee, and…
Total game-changer! It tasted sweet and silky and smooth, with none of the bitter undertones of my first drink, so caramel lattes and frappuccinos became my go-to coffee options that summer. I even bought a coffee maker so I could whip them up at home!
Yet when fall rolled around and I spotted the first “Seasonal Pumpkin Spice Latte!” sign outside of Starbucks, I decided to break my caramel tradition and give it a try… And as a cinnamon-aholic, I loved those cozy PSLs just as much. I even created this healthy homemade version!
And now when fall rolls around, I look forward to turning that iconic flavor into all kinds of baked goods, rather than limiting it just to morning drinks… Like with this Healthy Pumpkin Spice Latte Pound Cake!
This healthy pound cake tastes just like a PSL with its flavors of cozy spices, comforting pumpkin, and rich coffee in the background. It’s also really simple to make (no mixer required!), and it contains no refined flour or sugar… And just 128 calories!
Let’s talk about how to make this healthy pumpkin spice latte pound cake!
You’ll start with white whole wheat flour (this kind!) and homemade pumpkin spice. Pumpkin spice is actually short for “pumpkin pie spice,” and it simply refers to the spices you use to make pumpkin pie. It doesn’t actually contain any pumpkin! Just cinnamon, nutmeg, ginger, and allspice (and sometimes cloves!). I always keep jars of these individual spices at home, but you can easily substitute store-bought pumpkin spice in your healthy pumpkin spice latte pound cake if you prefer!
As for white whole wheat flour, that actually exists—and it’s not a combination of white (aka all-purpose) flour and whole wheat flour! Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. That lets the moist and tender texture of your healthy pumpkin spice latte pound cake truly shine!
Whereas traditional pound cake recipes call for a pound of butter (around 2 cups!) and a pound of eggs (about 9 of them!), this healthy pumpkin spice latte pound cake only needs 1 tablespoon of butter and 3 egg whites. That definitely helps keep it low calorie!
Then the rest of your healthy pumpkin spice latte pound cake’s tender texture comes from a combination of Greek yogurt and pumpkin purée (this kind—not pumpkin pie mix!). That’s right… The pumpkin isn’t just there for flavor! Along with the Greek yogurt, it adds the same moisture to your cake batter as extra butter or oil but for a fraction of the calories, and the Greek yogurt also gives your pound cake a protein boost.
But before you mix those into your batter, you’ll stir instant coffee (this kind!) into them first! You need the kind that dissolves in water. Regular coffee grounds won’t work! They just give your healthy pumpkin spice latte pound cake a gritty texture, rather than the smooth and tender texture of true instant coffee.
You’ll skip refined granulated sugar and sweeten your healthy pumpkin spice latte pound cake with one of my favorite ingredients: vanilla stevia. Stevia is a plant-based no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!), and it’s also very concentrated. You just need 4 teaspoons for your entire cake!
This is the kind I buy because I love its warm flavor and don’t notice any strange aftertaste like with some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Once your healthy pumpkin spice latte pound cake has cooled, it’s time to add the drizzle! It’s totally optional… But not really. ? (Although… If you skip the drizzle, would it make this pound cake a little more acceptable for breakfast??)
The drizzle is incredibly easy! Just stir a little confectioners’ style erythritol (this kind!) with some coffee, transfer that mixture to a plastic bag, cut off a tiny piece of the corner, and drizzle it on top of your healthy pumpkin spice latte pound cake. Yum!
Now… The only thing missing is this healthy pumpkin spice latte to go with it! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy pumpkin spice latte pound cake!
| Healthy Pumpkin Spice Latte Pound Cake | | Print |
- for the cake
- 1 cup (244g) pumpkin purée (not pumpkin pie mix!)
- ½ cup (120g) plain nonfat Greek yogurt
- 4 tsp instant coffee granules
- 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tbsp (8g) ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 3 large egg whites, room temperature
- 1 ½ tbsp (22mL) vanilla extract
- 4 tsp vanilla stevia
- ¾ cup (180mL) nonfat milk
- for the drizzle
- 3 tbsp (45g) confectioners’ style erythritol
- 2-3 tsp brewed coffee
- Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
- To prepare the cake, stir together the pumpkin, Greek yogurt, and instant coffee in a small bowl. In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt. In a large bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Stir in the pumpkin mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
- Spread the batter into the prepared pan. Bake at 350°F for 55-65 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.
- Once the cake has fully cooled and just before serving it, prepare the drizzle by stirring together the confectioners’ style erythritol and brewed coffee in a small bowl. Transfer the mixture to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cake.
For a stronger coffee flavor, increase the instant coffee granules by an additional 1 to 2 teaspoons. If you hate the taste of coffee, just omit the instant coffee granules! (And substitute milk for the brewed coffee in the drizzle!)
For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be slightly less tender and have a distinct wheat-y flavor.
If you prefer, 4 teaspoons of store-bought pumpkin pie spice may be substituted for the cinnamon, allspice, nutmeg, and ginger.
The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.
I do not recommend substituting for the vanilla stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here. For a sweeter pound cake, increase the vanilla stevia by an additional ½ to 1 teaspoon.
However, if you really prefer to omit the vanilla stevia from the cake, substitute 1 ¼ cups (240g) granulated sugar and reduce the milk to ¼ cup, but the cake will no longer be clean-eating friendly. You may substitute 1 ¼ cups (240g) coconut sugar and reduce the milk to ¼ cup to keep the cake clean eating friendly, but it will be much darker in color. The baking time may vary with either of those substitutions as well.
Any milk may be substituted in place of the nonfat milk.
This is the confectioners’ style erythritol that I use. If you prefer, regular confectioners’ style (powdered) sugar may be substituted in the drizzle, but start with just 1 teaspoon of brewed coffee because regular powdered sugar is much more absorbent than the erythritol!
Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, sugar free}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Pumpkin Chocolate Chip Pound Cake
♡ Healthy Pumpkin Cake with Cream Cheese Frosting
♡ Healthy Pumpkin Spice Latte Oatmeal Cookies
♡ Healthy Pumpkin Oatmeal Snack Cake
♡ Healthy Pumpkin Spice Latte Cinnamon Rolls
♡ The Ultimate Healthy Pumpkin Pie
Yes please! Bring on the flavors of Fall! Ahhhh Amy, I can’t wait to try this out, I just LOVE pumpkin bread AND PS lattes… well holy cow you are brilliant! I will be veganizing it though! I always loved your recipes and being vegan for many years now I have found that for the most part they are rather easy to make vegan. This looks absolutly delicious, I love your creativness and never made anything of yours that wasn’t down right amazing! You rock girl! Keep cranking out those awesome recipes… If at all possible maybe throw in a few more vegan recipes here and there? Thanks so much!
You’re so sweet — that means a lot to me Alison! 🙂 Many of my recipes are SUPER easy to adapt to a vegan diet! My brother is lactose intolerant and allergic to eggs, so I’m really familiar with vegan baking and substitutes. If there’s a recipe of mine that you’d like to veganize and would appreciate some suggestions, feel free to ask! I can’t wait to hear what you think of this pound cake!
Amy, I see where you say that it requires 3 full egg whites but I don’t see where your substitution suggestion is? Maybe I’m just blind LOL. I went over in a few times but couldn’t find it. If not flax egg or applesauce what other substitution do you recommend for this particular recipe? Thank you!
I apologize for the confusion Alison! I gave the substitution in my response to Doreen’s comment. So it’s not in the recipe box — it’s in the comment thread with Doreen below your original comment! 🙂
Hi Amy,
This recipe looks amazing. I would love to try it but I am a vegan. Any substitute for the 3 egg whites? Thank you for all you do to keep us eating heathy.
Doreen, I’ve been vegan for many years and I have always used flax egg or applesauce in place of egg white just as you would when a recipe calls for whole eggs. I plan on trying it out myself with a 1/2 cup of unsweetened organic applesauce first. If you’d like to try it with the flax egg I’d suggest using 2 flax egg.
Thanks for sharing Alison! I actually recommend a different egg substitute for this particular recipe for the best results — see my comment above to Doreen! 🙂
I really appreciate your interest in my recipe Doreen! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and although not necessary for this recipe, you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk). I can’t wait to hear what you think of this pound cake! 🙂
Yum, yum! I better start stocking up on canned pumpkin asap! 🙂
I think that’s a great idea! I usually start in August… I love pumpkin baking season that much! 😉
Hi Amy, this cake looks absolutely scrumptious! Do you think it would work without any sweetener at all? I like to avoid them when possible. I was thinking chopped or pureed dates, or mashed banana? But I’m afraid it would mess up the structure of the cake. Also, what if I throw in whole eggs instead of just whites? I don’t have a use for the leftover yolks and I don’t want them to go to waste… Thank you! 🙂
I really appreciate your interest in my recipe Andrea! You can definitely add 3 whole eggs instead. However, this cake truly does require sweetener, and dates or mashed banana just won’t be sweet enough and won’t provide the correct texture or structure. I’ve given multiple different options in the Notes section of the recipe, located directly underneath the Instructions. (I know that section can be easy to miss!) Will any of those work for you? 🙂 I can’t wait to hear what you think of this pound cake if you try it!
Could you use almond flour instead of regular flour/the GF blend you’ve recommended?
I really appreciate your interest in my recipe Amanda! If you substitute almond flour, the pound cake will turn out much denser, and it may collapse while cooling. This is because the gluten (or xanthan gum in the gluten-free flour blend!) is what provides the structure to the baked cake and allows it to hold its shape. However, the flavor of the cake should remain the same with almond flour. Just something to keep in mind about the texture and appearance! 🙂 I’d love to hear what you think of this pound cake if you try it!
Finally got my hands on some Swerve confectioners sugar and whipped up a batch of this autumnal delight. It is SO delicious! Thanks again for another brilliant guilt-free recipe ?
I’m so glad you enjoyed this pound cake Lisa! Thanks so much for taking the time to let me know!! 🙂