Healthy Pumpkin Bundt Cake
Yields: 1 bundt cake, 16 slices
This pumpkin bundt cake is perfect for fall! It’s really moist and tender with lots of sweet pumpkin and cozy spice flavor. The cake is best if served the same day it’s drizzled, but it’ll keep for at least three days if stored in an airtight container in the refrigerator.
  • for the cake
  • 3 ¾ cups (450g) white whole wheat flour or gluten-free* flour (measured like this)
  • 5 tsp homemade pumpkin spice (see Notes!)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 4 large egg whites, room temperature
  • 1 tbsp (15mL) vanilla extract
  • 5 ½ tsp liquid stevia
  • ¼ cup (60g) granulated erythritol
  • 1 ¼ cups (305g) pumpkin purée (not pumpkin pie mix!)
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¼ cup (60mL) white vinegar
  • 1 ¼ cups (300mL) nonfat milk
  • for the drizzle
  • 3 tbsp (45g) confectioners’ style erythritol
  • 2 ½ - 3 tsp nonfat milk
  1. Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
  2. To prepare the cake, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the granulated erythritol. Add in the pumpkin purée and Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and ½ cup of milk. 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 60-70 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 transferring the cake to a wire rack to cool completely.
  4. Once the cake has completely cooled to room temperature and just before serving, prepare the drizzle. Stir together the confectioner’s style erythritol and milk in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.
Notes: For the gluten-free flour, use the following: 2 cups (240g) millet flour, 1 cup (120g) tapioca flour, ¾ cup (90g) brown rice flour, and 3 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 less tender and have a distinct wheat-y flavor.

It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out your cake and give it a crumbly texture, instead of having it turn out moist and tender!

For the homemade pumpkin spice, use as follows: 3 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground allspice, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. (Store-bought pumpkin spice may be substituted, but I much prefer the flavor of this homemade blend!)

The cake requires 4 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 4 egg whites, the cake will collapse while cooling and turn out much denser.

I do not recommend substituting for the liquid 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 because that's the best price I've found. However, if you really prefer to omit the liquid stevia from the cake, substitute 2 ¼ cups (432g) granulated sugar and reduce the milk to ½ cup (60mL), but the cake will no longer be clean-eating friendly. You may substitute 2 ¼ cups (432g) coconut sugar and reduce the milk to ½ cup (60mL) 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. Do not substitute honey, maple syrup, or agave because the cake batter will be much too liquidy with any of those.

Coconut sugar, granulated sugar, or brown sugar may be substituted in place of the granulated erythritol. Granulated sucralose (Splenda) will also work in place of the granulated erythritol, if you prefer a different no-calorie granulated sweetener.

The vinegar reacts with the baking soda to help the cake rise and give it a better texture. You can’t taste it in the finished cake—I promise!

Any milk may be substituted in place of the nonfat milk.

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.

Make sure you coat your bundt pan really well with cooking spray! (This is the bundt pan that I use!) With so many nooks and crannies, compared to traditional round or rectangular cake pans, the batter has more chances to stick to the sides, so a generous coating of cooking spray will ensure your bundt cake slides right out of the pan.

Regular confectioners’ style (powdered) sugar may be substituted for the confectioners’ style erythritol in the drizzle. Regular powdered sugar is much more absorbent, so start with just ½ teaspoon of milk and add more as necessary.

For more drizzle (and a sweeter cake!), double the drizzle.

If you have a 6-cup bundt pan, you can make a half-recipe and bake at 350°F for 55-65 minutes instead.

When refrigerating leftover slices of already drizzled bundt cake, the drizzle will turn brittle and crack if made with erythritol, or it will dissolve into the cake if made with powdered sugar. Neither will affect the flavor—only the appearance!

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at