Healthy Pumpkin Spice Latte Pound Cake
Yields: 1 pound cake, 12 slices
This moist pound cake truly does taste like a pumpkin spice latte! It has flavors of cozy spices, comforting pumpkin, and a rich coffee background. Yum! Although it’s best if served the same day it’s drizzled, the pound cake will keep for at least 4 days if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
  2. 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.)
  3. 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.
  4. 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.
Notes: You must use instant coffee granules (the kind that instantly dissolve in water!). I use these. Regular coffee grounds would make the pound cake taste gritty. Brewed coffee doesn’t have a strong enough flavor.

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}
Recipe by Amy's Healthy Baking at