Smooth and ultra creamy, this healthy pumpkin pie recipe does not taste healthy at all!

Homemade healthy pumpkin pie

Pumpkin pie is often considered a much healthier choice than other popular holiday pies like pecan pie, apple pie, or chocolate cream pie.

However, many pumpkin pie recipes call for sweetened condensed milk, heavy cream, and a full cup of refined sugar!

In contrast, this healthier version is naturally sweetened, lower sugar, and packed with the same spiced cinnamon pumpkin flavor as the classic holiday dessert.

Serve it for Thanksgiving or Christmas, and leave all of your guests speechless. This may just be the creamiest pumpkin pie you will ever taste, healthy or otherwise.

You may also like this Crustless Pumpkin Pie

Step by step recipe video

Ingredients for the healthy dessert

The simple pie filling recipe calls for pumpkin, coconut milk, oats or flour, flax, unrefined sugar, spices, salt, and pure vanilla extract.

Pumpkin – Look for pumpkin puree as opposed to canned pumpkin pie mix. The latter already includes added sugar and spices.

Sometimes grocery stores run out of canned pumpkin puree during the holidays. If this happens, buy a sugar pumpkin or pie pumpkin and roast it at home.

Coconut Milk – For the richest, thickest dairy free pumpkin pie, I highly recommend using full fat canned coconut milk.

Lite coconut milk, skim milk, low calorie almond milk, or oat milk yield a thinner pie that is harder to slice. It still tastes delicious if you go with one of these substitutions.

Oats or Flour – Try whole grain spelt flour, white flour, oat flour, all purpose gluten free flour, or almond flour. Coconut flour requires less, so feel free to experiment.

Rolled oats are a fantastic option with fiber, antioxidants, and other health benefits. Quick oats or instant oats can be substituted.

Steel cut oats will not thicken the pie and yield smooth results.

Flax Egg – For an egg free vegan healthy pumpkin pie with no cholesterol, use ground flax. Non vegans can add one egg instead.

Spices – Cinnamon and pumpkin pie spice give flavor without extra fat and calories. If you cannot find pumpkin spice, replace it with additional cinnamon.

Or make homemade pumpkin pie spice. Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon each ground nutmeg and ground ginger, 1/8 teaspoon ground cloves, and optional 1/8 teaspoon ground allspice.

Refined sugar free pumpkin pie

My favorite refined sugar free options are coconut sugar and date sugar.

While they are more highly processed and lack the trace amount of nutrients present in unrefined sugars, traditional brown sugar or white sugar also work.

Use xylitol or a monk fruit erythritol blend for a pie with no sugar added.

I have not yet tried swapping the sugar for pure maple syrup or honey. If you try one of these options before I do, please let other readers and myself know how it goes.

Still craving pumpkin? Make a Pumpkin Spice Latte

Healthy pumpkin pie crust

You may use your own favorite pie crust recipe or a store bought crust.

I like the following homemade whole wheat pastry crust. Unlike many refrigerated or frozen crusts, this one is free of ingredients high in saturated fat like butter, lard, hydrogenated oil, and shortening.

Even though you are making a baked pumpkin pie, I recommend prebaking the crust first. This step ensures the finished crust will taste flaky and buttery, not soggy from the weight and moisture of the pumpkin.

• 1 1/2 cups all purpose or whole wheat pastry flour
• 1 teaspoon salt
• 1/3 cup sugar (or xylitol)
• 1/2 cup vegetable oil
• 2 to 4 tablespoons water

Preheat the oven to 200 degrees Fahrenheit. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just sticks together but is not gummy. I normally need about 3 tablespoons. Press evenly into a well greased 9 inch pie pan. Put the crust into the preheated oven and immediately increase the temperature to 350 degrees Fahrenheit.

The bottom of the crust will rise, so either use pie weights during baking or just press the pie crust back down afterwards. Bake for 15 minutes. Let cool while you prepare the pumpkin pie filling.

Readers also love this holiday Vegan Pecan Pie

Pumpkin pie topping ideas

The healthy pumpkin pie is wonderful on its own.

But if you really want to take it to epic heights of deliciousness, top each slice with gooey vegan marshmallow fluff or a swirl of homemade Coconut Whipped Cream.

Pumpkin pie plus whip cream equals Thanksgiving in a dessert.

I can also vouch for the healthy pie topped with Coconut Ice Cream or Almond Milk Ice Cream.

How to make healthy pumpkin pie

Step 1: Bake a healthy crust. Prepare a pie crust. I love the healthy pie crust recipe above, or you can use a different recipe if you prefer. Once prepared, set the crust aside.

Step 2: Heat the oven. Preheat the oven to 400° Fahrenheit or 205° Celsius.

Step 3: Gather ingredients. If using rolled oats instead of flour, blend them first in a food processor or blender until they reach a fine flour consistency.

Step 4: Make the filling. Add pumpkin puree, coconut milk, oats or flour, flax or egg, sugar, cinnamon, pumpkin spice, salt, and vanilla to a food processor or large mixing bowl. Blend or stir very well until smooth.

Step 5: Assemble the pie. Once the filling is thick and evenly mixed, carefully pour it into the pie crust. Use a spatula to smooth the top.

Step 6: Bake. Place the pie pan on the center rack of the preheated oven. Bake 27 minutes. The texture should still look underdone when time is up.

Step 7: Let cool. Remove the pie from the oven. Set it on a wire rack to cool. When no longer hot, refrigerate uncovered (or loosely covered with paper towels) at least six hours or overnight. During this cooling stage, the pumpkin pie will thicken considerably and set to an easily sliceable texture.

Step 8: Enjoy. Serve to family and friends, after a healthy holiday feast of stuffed butternut squash or lentil loaf, cranberry sauce, green beans, and Vegan Sweet Potato Casserole.

Step 9: Store leftovers. Once set, store leftovers tightly covered in the refrigerator for up to five days. While you can slice and freeze the pie, its texture will not be as creamy once thawed. So I recommend against freezing if possible.

Print

Healthy Pumpkin Pie

This holiday favorite healthy pumpkin pie recipe is rich, creamy, and naturally sweetened!

Course Dessert

Cuisine American

Keyword healthy, pie, pumpkin

Cook Time 27 minutes minutes

Total Time 27 minutes minutes

Servings 8 slices

Calories 130kcal

Author Katie Higgins

Ingredients

• 15 oz pumpkin puree (425g)
• 13.5 oz canned coconut milk (380g)
• 1/4 cup rolled oats (20g) or 3 tbsp flour of choice
• 2 tbsp ground flax (14g) or 1 egg (for flax free, try this Vegan Pumpkin Pie)
• 1/2 cup coconut sugar or xylitol for sugar free (100g)
• 2 tsp cinnamon (5g)
• 1 tsp pumpkin pie spice (2g)
• 1/2 tsp salt
• 1 tbsp pure vanilla extract (15g)
• 1 pie crust (or use the crust recipe included above)

Instructions

• 1. Prepare a pie crust ahead of time, then set it aside.
• 2. To make the healthy pumpkin pie, start by preheating the oven to 400° Fahrenheit (205° Celsius).
• 3. If using oats, blend them first into a fine flour consistency, using a blender or food processor. Then stir or blend all pie ingredients together until smooth.
• 4. Pour the pumpkin filling into the crust and bake the pie for 27 minutes on the center rack of the oven. Its texture should still look underdone after this time.
• 5. Let it cool, then refrigerate at least 6 hours uncovered for the pie to thicken and set.
• View Nutrition Facts

Video

Notes

Also be sure to make this healthy Pumpkin Banana Bread.

 

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 4.4g | Protein: 2.5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 140mg | Potassium: 174mg | Fiber: 2.4g | Sugar: 1.4g | Vitamin A: 3000IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg

More About The Cookbook

More healthy holiday desserts

Healthy Chocolate Cake

Pumpkin Cupcakes

Vegan Cheesecake Recipe

Healthy Apple Pie

Vegan Chocolate Chip Cookies

The post Healthy Pumpkin Pie appeared first on Chocolate Covered Katie.

This low calorie pumpkin dessert features healthy ingredients like pumpkin puree, cinnamon, and almond butter. It’s soft and delicious, whether you’re on a weight loss diet or not!

Why you’ll love this low calorie pumpkin cake

• Packed with Fall pumpkin spice flavor.
• Options for low fat, oil free, and just 100 calories per slice.
• The moist, fluffy texture is out of this world!
• Topped with creamy pumpkin buttercream frosting that melts in your mouth.
• It’s dairy free, egg free, refined sugar free, and vegan.
• The entire recipe comes together in just one bowl. It’s so tasty and easy to prepare, you’ll want to make this cake over and over and over again.

You’ll also love this Crustless Pumpkin Pie

Step by step recipe video

Low calorie pumpkin spice cake ingredients

Pumpkin Puree – You need half a cup of fresh or canned pureed pumpkin. Make sure to buy a can of pure pumpkin, not pumpkin pie mix. Pumpkin should be the only ingredient.

Water – To lower the total calories, this pumpkin cake recipe calls for water instead of higher calorie milk or heavy cream.

Almond butter (optional) – Superfood almond butter replaces the oil found in traditional cakes. For a lower calorie option, use high protein Greek yogurt, mashed banana, or additional pumpkin puree.

Flour – I’ve successfully tested this cake with whole grain spelt, white, oat, and all purpose gluten free flour. I also include a low carb option for those who want to use almond flour.

Sweetener – Most similar sized cakes require a cup of sugar or more! In contrast, this low sugar healthier cake almost cuts that amount in half. You may use unrefined cane sugar or a granulated sugar free sweetener. White and brown sugar do work as well.

*I have not tried the recipe with pure maple syrup or honey instead of sugar. Please be sure to report back with results if you experiment.

Spices – Ground cinnamon and pumpkin pie spice add sweetness naturally, without extra sugar.

Other Ingredients – You also need white or apple cider vinegar, baking powder and baking soda, salt, and pure vanilla extract to make the low calorie dessert.

How to make the low calorie pumpkin recipe

Step 1: Prepare the pan. Preheat your oven to 350° Fahrenheit or 176° Celsius. Line the bottom of an eight inch square baking pan with parchment paper, or grease it well with fat free cooking spray. Set this pan aside.

Step 2: Combine dry ingredients. Add the flour, sugar, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda to a large measuring bowl. Stir well.

Step 3: Add wet ingredients. If not already easy to stir, gently warm up the optional almond butter until easily stirrable. Then whisk the pureed pumpkin, water, almond butter, vinegar, and pure vanilla extract into the pumpkin cake mix. Stop stirring when the batter is just evenly combined.

Step 4: Spread into the pan. Use a spatula to transfer the cake batter into your prepared baking pan, and smooth down the top of the cake.

Step 5: Bake. Place the pan on the oven’s center rack. Cook for 18 minutes, or until light and fluffy. A toothpick inserted into the center of the low calorie cake should come out mostly clean.

Step 6: Cool the cake. Carefully move the pan to a wire rack on the counter to cool.

Step 7: Add frosting. Once fully cooled, go around the sides of the pan with a knife to loosen the pumpkin cake. Pop it out onto a large serving plate and add frosting as desired. (Alternatively, you can frost the cake from inside the pan.) If you can wait, the cake tastes even sweeter a day after it’s made.

Step 8: Store leftovers. The recipe is fine to leave out at room temperature for a few hours, such as when transporting to a party or serving to family or guests. For optimal freshness, I recommend storing leftovers covered in the refrigerator and consuming within five days. Or slice and store in a tightly covered container in the freezer for up to three months. Thaw frozen cake before enjoying.

Low calorie pumpkin frosting

Feel free to use any store bought or homemade brown butter, caramel, vanilla buttercream, or even chocolate frosting. You can also dust the cake with powdered sugar.

Or serve it as a coffee cake for breakfast topped with berries or other sliced fruit.

My favorite way to eat the cake is with low calorie Healthy Cream Cheese Frosting.

With a sweet and tangy flavor, this frosting perfectly compliments the pumpkin cake, and it contains no butter or shortening.

I replace half the optional cinnamon in the icing recipe with an equal amount of pumpkin pie spice, for a low calorie and super creamy pumpkin spice frosting.

Pumpkin cake FAQ

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100 Calorie Pumpkin Cake

This low calorie pumpkin dessert recipe is moist, fluffy, low fat, and packed with delicious pumpkin spice flavor!

Course Dessert, Snack

Cuisine American

Keyword cake, low calorie, pumpkin

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 9 slices

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups flour (spelt, white, or all purpose gluten free) (180g) (Or try this low carb Keto Pumpkin Bread)
• 2/3 cup raw cane sugar or granulated sugar free sweetener (130g)
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp pumpkin pie spice or additional cinnamon
• 1/2 cup pumpkin puree (120g)
• 1/2 cup water (120g)
• 3 tbsp almond butter or additional pumpkin puree (45g)
• 2 tsp pure vanilla extract (10g)
• 2 tsp apple cider vinegar or white vinegar (10g)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Line the bottom of an 8 inch square baking pan with parchment paper, or grease it well. Set aside.
• 2. Stir flour, sugar, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl.
• 3. If using, warm up almond butter until easily stirrable. Stir pumpkin puree, water, almond butter, vinegar, and vanilla extract into the dry ingredients until just evenly mixed.
• 4. Spread batter into the prepared baking pan.
• 5. Bake on the oven's center rack for 18 minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
• 6. Let cool fully before adding frosting. (Tip: This low calorie pumpkin cake tastes even fluffier and sweeter the next day.)
• 7. Once cooled, you can let the cake sit out for a few hours or store leftovers covered in the refrigerator for up to 5 days. Or freeze for up to 3 months.
• View Nutrition Facts

Video

Notes

Be sure to also try this low calorie Applesauce Cake.

 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 23g | Protein: 2.9g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 195mg | Potassium: 109mg | Fiber: 2.8g | Sugar: 7.9g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More low calorie pumpkin desserts

Crustless Pumpkin Pie (40 calories)

Flourless Pumpkin Muffins (52 calories)

Protein Pumpkin Bread (100 calories)

Pumpkin Dip (60 calories)

Healthy Pumpkin Pie (130 calories)

Pumpkin Mousse (100 calories)

The post 100 Calorie Pumpkin Cake appeared first on Chocolate Covered Katie.

This healthy chocolate chip chickpea cookies recipe is secretly eggless, refined sugar free, and vegan. They taste so good, no one can ever guess!

The best chocolate chip chickpea cookies

• Packed with fiber and healthy ingredients.
• You’ll fall in love with the soft, chewy texture.
• Easy to make, with both grain free and gluten free options included.
• There’s no oil, no butter, and no flour required!

Most importantly, these chickpea chocolate chip cookies are even more gooey and delicious than Toll House chocolate chip cookies.

I made a batch for a family gathering over the weekend, and my niece and nephew both gave the homemade chickpea cookies their highest stamp of approval. Imagine like a deep dish chocolate chip cookie pie, in the convenient form of a cookie.

Just bake the recipe for yourself to see!

Also try these popular Chickpea Blondies

Step by step recipe video

Chocolate chip chickpea cookie ingredients

Chickpeas – The recipe calls for one standard size 15 oz can of chickpeas or garbanzo beans. If you want to cook chickpeas from scratch instead, it’s about 1 1/2 cups of cooked beans.

Oats or Almond Flour – You need either quick oats or almond flour for a grain free option. Old fashioned rolled oats work if you pulse them a few times alone in a food processor.

Almond Butter – The almond butter adds richness and masks any bean flavor. Use peanut butter for chocolate chip peanut butter cookies, or coconut oil for a nut free version.

Sweetener – While honey or pure maple syrup do work, raw cane sugar or brown sugar give the recipe more of a soft cookie texture. Or choose a granulated sugar free sweetener to make sugar free cookies.

Chocolate Chips – I throw in about half a cup of chocolate chips. Feel free to substitute carob chips or raisins. You can also add a handful of shredded coconut, diced walnuts or pecans.

Applesauce or Greek Yogurt – This ingredient adds moisture while keeping the chickpea cookies low fat. Mashed banana or pumpkin puree work if you prefer.

Vanilla Extract – A teaspoon of pure vanilla extract gives the cookies that classic homemade chocolate chip cookie taste.

Other Ingredients – You will also need baking powder, baking soda, salt, and an optional pinch of ground cinnamon. No eggs!

Want more bean desserts? Make Black Bean Brownies or a Chocolate Chip Skillet Cookie

How to make chickpea chocolate chip cookies

Step 1: Prepare the beans. Start by draining and rinsing the canned chickpeas very well in a colander. Shake off any excess water. Alternatively, cook raw chickpeas and let them cool.

Step 2: Make cookie dough. Add the chickpeas, sweetener, oats or almond flour, applesauce, almond butter, vanilla extract, baking powder, baking soda, salt, and optional cinnamon to a large food processor. Blend on high until smooth, stopping to scrape down the sides as needed.

Step 3: Chill the dough. Stir in the chocolate chips by hand with a spoon or spatula. Then refrigerate the chickpea cookie dough until firm enough to easily scoop into cookies.

Step 4: Shape into cookies. Preheat your oven to 350° Fahrenheit or 176° Celsius. Use a cookie scoop or spoon to drop cookie dough balls onto a nonstick silicone or greased cookie sheet. These cookies do not spread much, so press down with a spoon if you want flatter cookies.

Step 5: Bake. Place the cookie sheet on the center rack of the preheated oven, and bake 8 minutes for gooey cookies or 10 minutes for cakey cookies. Remove the still underbaked cookies from the oven and let cool before handling. They firm up as they cool.

Step 6: Eat! This is the most fun step. Repeat it until all of the cookies are gone.

Step 7: Package leftovers. If you have more willpower than I do and find yourself with leftover cookies, store them in a covered container on the counter for one day, refrigerated for five days, or frozen for up to three months.

Frequently asked questions

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Chocolate Chip Chickpea Cookies

Chocolate chip chickpea cookies feature a delicious fudgy texture and gooey chocolate chips in each bite. Gluten free, egg free, and no flour required!

Course Dessert

Cuisine American

Keyword beans, chickpeas, chocolate chip cookies, chocolate chips, garbanzo beans

Cook Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 12 cookies

Calories 60kcal

Author Katie Higgins

Ingredients

• 1 (15 oz) can chickpeas
• 2/3 cup raw cane sugar (130g) (or brown sugar or granulated sugar free sweetener)
• 1/2 cup quick oats or almond flour (50g)
• 1/2 cup chocolate chips (80g)
• 2 tbsp almond butter or oil (30g)
• 2 tbsp applesauce or yogurt (or additional almond butter) (30g)
• 1 tsp pure vanilla extract (5g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)

Instructions

• 1. Drain and rinse the chickpeas, shaking off excess water.
• 2. Blend beans, sweetener, oats or almond flour, applesauce, almond butter, vanilla, baking powder, baking soda, salt, and optional cinnamon in a high quality food processor. Stop occasionally to scrape down the sides, and blend until smooth. (For best taste and texture, do not use a blender.)
• 3. Stir chocolate chips into the cookie dough by hand. Then refrigerate until firm enough to scoop into cookies.
• 4. Preheat oven to 350° Fahrenheit (176° Celsius). Drop cookie dough balls onto a nonstick silicone or greased cookie sheet. They do not spread much as they bake, so press down with a spoon if you want flat cookies instead of thick ones.
• 5. Bake on the center rack of the oven for 8 minutes (gooey cookies) or 10 minutes (cakey cookies). Remove from the oven and let cool before handling, during which time they will firm up.
• 6. Once cooled, store leftover chickpea cookies in a covered container on the counter for one day or in the refrigerator for up to five days. Cookies can also be frozen for up to three months.
• View Nutrition Facts

Video

Notes

Adapted from my Chickpea Cookie Dough Dip and the famous Deep Dish Cookie Pie.

 

Nutrition

Serving: 1cookie | Calories: 60kcal | Carbohydrates: 9g | Protein: 2.9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 40mg | Potassium: 98mg | Fiber: 2.8g | Sugar: 0.7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

More chickpea desserts

Chocolate Chickpea Brownies

Chocolate Hummus

Protein Cookie Dough

Blender Muffins

Snickerdoodle Blondies

Chocolate Chip Cookie Dough Truffles

White Chocolate Raspberry Blondies

The post Chocolate Chip Chickpea Cookies appeared first on Chocolate Covered Katie.

This healthy cream cheese frosting recipe is light, fluffy, and naturally sweetened. You will love the soft, whipped texture and tangy cream cheese flavor!

What makes this the best healthy cream cheese frosting?

• No butter, no shortening, and no powdered sugar.
• One simple trick makes the frosting so much thicker and fluffier than similar recipes.
• It tastes like cheesecake you can eat with a spoon.
• Perfect for topping carrot cake, cupcakes, red velvet cake, or cinnamon rolls!
• You need just four ingredients, with low calorie, dairy free, gluten free, sugar free, low carb, vegan, and keto options all included.

Try it on this Carrot Cake Banana Bread

Step by step recipe video

Key ingredients

Yogurt or Tofu – Greek yogurt or soft tofu both work well to add thickness and creaminess. As a bonus, low fat yogurt and tofu are high in protein and low in saturated fat. For vegan cream cheese frosting, use dairy free yogurt or the silken tofu option.

Cream Cheese – You can buy block or whipped Philadelphia cream cheese (reduced fat or regular), soy free cashew cream cheese, or store bought or homemade vegan cream cheese.

Unrefined Sugar – Many healthy cream cheese frosting recipes call for pure maple syrup or honey. While you can use one of those here, the consistency of the icing will be thinner. For the best fluffy texture, I like to start with raw cane sugar and pulse in a blender or food processor until fine and powdery. Voila! An easy, healthier alternative to processed powdered sugar.

Vanilla Extract – A teaspoon of pure vanilla extract balances the tanginess of the cream cheese.

Ground Cinnamon (optional) – Add up to a half teaspoon of cinnamon for cozy warmth and sweetness without a ton of extra calories. A pinch of chai or pumpkin pie spice is also lovely.

Above, healthy cream cheese frosting tastes delicious spread on Easy Cinnamon Rolls.

How to make yogurt cream cheese frosting

Step 1: Soften the cream cheese. Let the cream cheese sit out on the counter for up to an hour ahead of time. This step is especially important if you are using blocks, because it will blend more easily and smoothly when soft.

Step 2: Make healthy powdered sugar. If you are using granulated sugar, blend it alone in a food processor until it turns to fine powder.

Step 3: Combine all ingredients. Add the tofu or yogurt, softened cream cheese, powdered sweetener, pure vanilla extract, and optional cinnamon to a food processor or stand mixer. It also works in a large bowl with hand beaters.

Step 4: Blend until smooth. Process on high, stopping occasionally to scrape down the sides of the machine. Continue blending until the mixture is thick, whipped, and super fluffy.

Step 5: Chill if desired. You can serve the healthy cream cheese icing straight away, or refrigerate until cold if you prefer a firmer texture. It will also be much more firm after sitting loosely covered in a bowl overnight in the fridge. If time permits, I love making the recipe a day in advance.

Turn it into different flavors

In addition to the aforementioned cinnamon, and chocolate and lemon variations (below), you can create endless custom frosting flavors from the base recipe.

High Protein Frosting: Blend in two tablespoons of your favorite flavored protein powder.

Maple Cream Cheese Frosting: Add two drops of maple extract. Taste, then slowly add more drops if you want a stronger maple flavor.

This idea works for peppermint, coconut, or almond extract as well.

Pumpkin Cream Cheese Frosting: Replace a fourth cup of the Greek yogurt or tofu with canned pumpkin puree. Include the optional cinnamon, as well as a fourth teaspoon of ground pumpkin spice.

Peanut Butter Frosting: Replace at least one fourth cup of the Greek yogurt or tofu with creamy peanut butter. Almond butter, pecan butter, or cashew butter work too.

Coffee Cream Cheese Icing: Blend in a teaspoon of instant coffee or espresso powder.

Frequently asked questions

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Healthy Cream Cheese Frosting

This is the best healthy cream cheese frosting recipe you will ever try, with just four ingredients and no powdered sugar!

Course Dessert

Cuisine American

Keyword cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 40kcal

Author Katie Higgins

Ingredients

• 8 oz cream cheese or vegan cream cheese (225g)
• 3/4 cup Greek yogurt or silken tofu (180g)
• 1/2 cup unrefined sugar (80g) or 2/3 cup powdered monk fruit (can also sub 1/3 cup pure maple syrup)
• 1 tsp pure vanilla extract (5g)
• 1/2 tsp ground cinnamon (optional)

Instructions

• 1. Let cream cheese sit at room temperature for up to an hour to soften, so it will blend more smoothly.
• 2. If using granulated sweetener, blend it alone in a food processor until it turns fine and powdery.
• 3. Process softened cream cheese, tofu or yogurt, sweetener, vanilla extract, and optional cinnamon in a food processor or stand mixer, or with hand beaters in a large bowl. Stop occasionally to scrape down the sides, and blend until smooth and fluffy.
• 4. Serve right away, or refrigerate until cold for a thicker texture. The healthy cream cheese frosting is also much firmer after sitting loosely covered overnight in the refrigerator.
• 5. Store any leftovers after a day in a tightly covered container in the refrigerator for up to five days.
• View Nutrition Facts

Video

Notes

The healthy frosting recipe is perfect for Healthy Carrot Cake Cupcakes.

 

Nutrition

Serving: 1tbsp | Calories: 40kcal | Carbohydrates: 0.4g | Protein: 1.9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 84mg | Calcium: 76mg | Iron: 1mg

Ways to use healthy cream cheese frosting

Keto Pumpkin Bread

Vegan Carrot Cake

Applesauce Muffins

Protein Banana Bread

Black Bean Brownies

Cinnamon Roll Baked Oatmeal

Strawberry Sweet Rolls

The post Healthy Cream Cheese Frosting appeared first on Chocolate Covered Katie.

Healthy Butterfingers feature a classic toffee-like crunch, smooth chocolate coating, and much less saturated fat and sugar than the packaged candy bars!

Why you’ll love these healthy Butterfingers

• You need just 5 ingredients to make the recipe.
• As if by magic, they have the exact same crispy, crunchy texture of store bought peanut butter Butterfinger candy bars!
• You’ll immediately become obsessed with the rich chocolate peanut buttery flavor.
• The homemade healthy candy bars defy all logic. Whole grain, dairy free, refined sugar free, gluten free, and vegan options are all included.
• Plus, unlike packaged Butterfinger bars, there is NO corn syrup. Instead, they are naturally sweetened with pure maple syrup and nutrient rich blackstrap molasses.

It’s one of those recipes you really have to try in order to believe!

You may also like: Healthy Chocolate Chip Cookies

Step by step recipe video

Update: I’ve since made the no bake Butterfinger bars even healthier and easier to prepare, by eliminating the granulated sugar and cooking step altogether.

The original healthy Butterfinger bars

You may now find hundreds of healthy Butterfinger recipes on the internet.

This is the one recipe that started it all, which I first shared almost 15 years ago.

My inspiration for these homemade Butterfinger candy bars came from a dollar bin cookbook I saw at a local fabric and craft store.

The book recipe, which yielded a standard 8 inch pan just like mine, called for a full cup of sugar, 1/3 cup of shortening, and 3/4 cup of corn syrup!

Yes, 3/4 cup of corn syrup in addition to the cup of sugar…

It was basically screaming for a healthy makeover.

I got to work on the challenge as soon as I got home. Luckily, this is one of those recipes that turned out perfectly on the first try, and the healthy “Betterfinger” bars really do taste like actual Butterfinger candy bars!

If you’re looking for a healthy dessert that will impress even the most skeptical or pickiest of eaters, these healthy vegan Butterfingers are definitely the recipe to try on all your friends.

In the years since I first published, it’s become one of the site’s most popular recipes. The copycat Butterfingers are a delicious snack or dessert for Halloween, Easter, or any time you are craving crispety, crunchety peanut buttery chocolate candies.

Readers often write in to tell me that even their health-food-hating dads, moms, brothers, sisters, girlfriends, or boyfriends love the bars too!

Key ingredients

Flake Cereal – I like bran flakes, but multigrain or gluten free corn flakes work well too.

Peanut Butter – This can be crunchy or creamy. Natural peanut butter is the healthiest option, although brands like Skippy or Jif are fine. Make them more allergy friendly by substituting almond butter, cashew butter, or nut free sunflower seed butter.

Pure Maple Syrup – An unrefined liquid sweetener like maple syrup, agave, or honey (not for vegans) adds sweetness and the stickiness needed to bind the bars together.

Blackstrap Molasses – This is my favorite healthy sugar alternative. It provides a classic toffee or caramel flavor while also giving you iron, calcium, and magnesium.

Salt – A pinch of salt balances the sweetness in these homemade Butterfingers.

Chocolate Chips – I like semi sweet or dark chocolate chips, which contain more flavanols than milk chocolate. Use dairy free chocolate chips for vegan Butterfingers.

Oil (optional) – Stirring a teaspoon of coconut oil into the chocolate yields a smoother sauce. You can absolutely omit the oil if you prefer.

While the peanut butter is out, make Chocolate Oatmeal Fudge Bars

How to make healthy gluten free Butterfingers

Step 1: Bring peanut butter to room temperature. You want the nut butter to be soft and easy to stir. Either let it sit out of the refrigerator until easily stirrable, or warm it up with the pure maple syrup and molasses in a saucepan on the stove top.

Step 2: Combine all ingredients. Add the softened nut butter, sweeteners, salt, and flake cereal to a large measuring cup or saucepan.

Step 3: Mix everything together. Stir the ingredients vigorously with a fork or heavy spatula. Crush the cereal well. Keep stirring until everything is thoroughly mixed and evenly coated.

Step 4: Spread into a pan. Line the bottom of an eight inch square baking pan with wax or parchment paper. Transfer the peanut butter cereal mixture to the pan, and smooth it down evenly. It will fill the whole pan, or you can make thicker bars by only filling it up halfway.

Tip: I like to use a second layer of parchment paper to really press the mixture into the pan.

Step 5: Freeze. Place the baking pan in the freezer until the bars are fully hardened.

Step 6: Add chocolate. Carefully melt the chocolate chips in a microwave or double boiler. Remove the frozen Butterfingers from the freezer and pour the chocolate sauce on top. Alternatively, you can slice into bars and then dip each bar in melted chocolate.

Step 7: Return to the freezer. Freeze the pan again for just a few minutes, to set the chocolate. Remove when the topping is still a little soft, to prevent it from cracking when you slice bars.

Step 8: Enjoy! If you somehow happen to find yourself with leftovers, store them in a very cool place on the counter for up to a week. (Emphasis on cool, as they will slowly start to melt at room temperature.) Or cover tightly and store in the refrigerator for up to two weeks or freezer for up to three months. Or just ship the bars to me. I’ll eat them for you!

Leftover melted chocolate? Try this Chocolate Raspberry Bark

Homemade Butterfinger health benefits

High iron. Thanks to powerhouse blackstrap molasses and antioxidant rich chocolate, the crunchy chocolate peanut butter candy bars give you 10% of the daily iron recommendation.

High protein. Each bar provides over 6.5 grams or protein, even without any protein powder!

Good source of fiber. You get whole grains and close to 10% of the RDA for fiber in 1 serving.

Low sugar. These contain just 10 grams of sugars, as opposed to more than 20 grams in a packaged Butterfinger candy bar.

Low saturated fat. The homemade version has just 2 grams saturated fat instead of the 5 grams in the store bought version. They are lower calorie and lower carb too.

Print

Healthy Butterfingers

Make your own crispety, crunchety, chocolate peanut butter homemade healthy Butterfingers, with gluten free and vegan options and just 5 ingredients!

Course Dessert, Snack

Cuisine American

Keyword bran flakes, butterfinger, candy, chocolate, healthy, molasses, peanut butter, vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 bars

Calories 160kcal

Author Katie Higgins

Ingredients

• 1 cup peanut butter or allergy friendly nut or seed butter (240g)
• 1/3 cup pure maple syrup or honey (80g) (For keto, try these Keto Candy Bars)
• 1 1/2 tbsp blackstrap molasses or additional maple syrup (22g)
• 1 1/2 cups flake cereal (such as bran flakes or gluten free corn flakes)
• 1/8 tsp salt (increase to 1/4 tsp if using unsalted nut butter)
• 3 oz chocolate chips or sugar free chocolate chips (increase to 9 oz if you wish to coat the entire bar in chocolate)

Instructions

• 1. Let peanut butter sit out until easy to stir. Alternatively, warm it in a saucepan on the stove top with the maple syrup and molasses.
• 2. Stir the softened nut butter, sweeteners, salt, and cereal in a large measuring cup or saucepan. Crush the cereal with a fork or heavy spatula, and keep stirring until all cereal is evenly coated.
• 3. Transfer the mixture to an 8 inch square pan lined with parchment paper. Smooth it down to fill the whole pan, or make thicker bars by only filling up half of the pan. Press down very firmly.
• 4. Place the pan of healthy Butterfingers in the freezer to harden.
• 5. Melt chocolate chips in the microwave or a double boiler. Pour the melted chocolate over the frozen Butterfingers or dip each bar in chocolate.
• 6. Freeze again to set the chocolate shell. If cutting into bars, remove from the freezer when the chocolate is still a little soft to prevent cracking. Slice into bars.
• 7. Store any leftovers tightly covered in the refrigerator for up to two weeks on in the freezer for up to three months.
• View Nutrition Facts

Video

Notes

Readers also love copycat Chocolate Peanut Butter Eggs or Homemade Bounty Bars.

 

Nutrition

Serving: 1bar | Calories: 160kcal | Carbohydrates: 15g | Protein: 6.6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 204mg | Fiber: 2.6g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

More healthy candy bar recipes

Healthy Almond Joy

Protein Bars

Vegan Toffee

Vegan Peppermint Bark

Homemade Crunch Bars

Snickers Ice Cream Bars

Healthy Chocolate Fudge

Homemade Chocolate Bars

Healthy Peanut Butter Fudge

Chocolate Coconut Bars

More About The Cookbook

The post Healthy Butterfingers appeared first on Chocolate Covered Katie.

This homemade pumpkin dip is so unbelievably rich and creamy that everyone who tries it will be begging you for the recipe!

The best pumpkin dip recipe

• It’s the perfect Fall dessert to whip up for any event or gathering.
• Light, fluffy, and made with just 5 ingredients!
• The entire recipe comes together in minutes, without any fancy equipment.
• And the spicy, sweet filling tastes exactly like classic pumpkin cheesecake.
• Plus, unlike many similar pumpkin dip recipes, there is no Cool Whip, sour cream, vanilla pudding mix, sweetened condensed milk, or heavy cream required.

Don’t be surprised if you find yourself eating this smooth and absolutely delicious no bake pumpkin dip straight from the bowl with a spoon.

Also be sure to try this Crustless Pumpkin Pie

Step by step recipe video

Above, watch the pumpkin dip recipe video.

Pumpkin pie dip ingredients

Pumpkin Puree – I like to use canned pumpkin puree here, because it makes everything so easy. Just open the can, and you are good to go! If you prefer to roast your own pumpkin and blend up homemade pumpkin puree, that is fine.

No pumpkin to be found? Sweet potato tastes wonderful as a substitute for the pumpkin. (Here’s the best method for How To Cook Sweet Potatoes.)

If you are using canned pumpkin, brands such as 365, Farmer’s Market Organic, Target Good & Gather, Trader Joe’s, or Libby’s 100% Pure Pumpkin are all good options.

Canned pumpkin pie filling works if you decrease the sweetener, salt, and spices in the recipe to taste.

Cream Cheese – Use your favorite brand, whether it is Philadelphia style cream cheese (block or spread) or a low fat or dairy free alternative. For a vegan pumpkin dip without cream cheese, substitute an equal amount of coconut cream.

Sweetener – Any all purpose sweetener is fine, although liquid sweeteners such as pure maple syrup, agave, or honey yield a thinner dip. I recommend powdered sugar for the best thick, whipped and fluffy texture. You can turn it into a low carb and sugar free pumpkin dip by using powdered erythritol or monk fruit. Or sweeten with keto friendly stevia to taste.

Classic white sugar, unrefined date sugar, or brown sugar also work. Just blend granulated sweetener until it has a similar texture to powdered sugar. Then measure after blending.

Vanilla Extract – Be sure to buy pure vanilla extract at the grocery store, not imitation vanilla flavoring. Your dip will taste a hundred times better, trust me.

Spices – Ground cinnamon and pumpkin pie spice add incredible Fall flavor to the pumpkin recipe. You can either buy a jar of pumpkin pie spice or make your own at home.

Pumpkin party dessert dip serving ideas

• This makes a great party dip, served with graham crackers, gingersnaps, pretzels, or vanilla wafer cookies.
• Or try it for breakfast spread on top of pancakes, waffles, or bagels. Serve with fresh sliced fruit like apples and bananas.
• The pumpkin dip is also delicious as a healthy frosting for cupcakes, cakes, Healthy Banana Bread, or Baked Apple Cider Donuts.

Of course, you can also eat it straight out of the blender by the spoonful!

How to make pumpkin dip

Step 1: Gather your ingredients. Let the cream cheese come to room temperature. This step will help it to blend more easily without lumps.

Step 2: Combine ingredients. Add the softened cream cheese or coconut cream, pumpkin puree, cinnamon, pumpkin pie spice, pure vanilla extract, and sweetener to a blender, food processor, or large mixing bowl.

Step 3: Blend until smooth and fluffy. Using a food processor, blender, stand mixer, or hand beaters yields the smoothest results by far. However, you can stir everything together by hand with a lot of arm strength and patience if you don’t own any of these mixing machines.

Step 4: Transfer to a serving bowl. Serve cold or at room temperature, alongside cookies or fruit of choice.

Step 5: Store leftovers. The pumpkin pie dip is fine to leave out for a few hours at a party or when serving to guests. For freshness due to the perishable ingredients, store leftover dip tightly covered in the refrigerator for up to five days.

Leftover cream cheese? Make Greek Yogurt Cheesecake

Frequently asked questions

Print

Pumpkin Dip

This easy dessert pumpkin dip is smooth, creamy, and perfect for Fall parties.

Course Dessert

Cuisine American

Keyword cheesecake, cinnamon, coconut cream, cream cheese, pumpkin

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 1/2 cups

Calories 60kcal

Author Katie Higgins

Ingredients

• 1 can pumpkin puree (15 oz)
• 8 oz cream cheese or coconut cream
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice (or extra cinnamon)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup powdered sugar or erythritol (see note above for other options)

Instructions

• 1. If using, let cream cheese come to room temperature so it blends more smoothly.
• 2. Blend the cream cheese or coconut cream, pumpkin puree, cinnamon, pumpkin pie spice, vanilla extract, and sweetener in a food processor, blender, stand mixer, or with beaters until smooth. (You can stir everything together by hand, although the texture will be less whipped and fluffy.)
• 3. Serve in a bowl, alongside gingersnaps, sliced apples, graham crackers, or dipping snacks of choice.
• 4. Store leftovers tightly covered in the refrigerator for up to five days.
• View Nutrition Facts

Video

Notes

Readers also love this healthy Pumpkin Banana Bread.

 

Nutrition

Serving: 60g | Calories: 60kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 65mg | Fiber: 1.1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

More dessert dip recipes

Chickpea Cookie Dough Dip

Cannoli Dip

Oreo Fluff Salad

Avocado Chocolate Mousse

Chocolate Hummus

Banana Pudding Dip

Peanut Butter Dip

The post Pumpkin Dip appeared first on Chocolate Covered Katie.

Make your own vegan and gluten free healthy Almond Joy candy cups, with just 6 ingredients and no oven required!

Why you’ll love these healthy Almond Joys

• They taste just like the classic coconut candy bar, but with much less sugar.
• Ultra smooth dark chocolate and crunchy whole almonds.
• Sweet, chewy coconut centers.
• No corn syrup, milk fat, or preservatives.
• Unlike packaged Almond Joys, these can be dairy free, low carb, soy free, and vegan.
• Perfect for all candy centered holidays, including Halloween, Valentine’s Day, and Easter.
• Equally perfect for a random Monday afternoon when you’re craving chocolate.

You’ll also love these Chocolate Peanut Butter Eggs

Full recipe video

Key ingredients

Coconut – You need three and a half cups of shredded, unsweetened coconut. For the best results, do not substitute sweetened or low fat flakes.

Almonds – Store bought Almond Joy candy bars contain one roasted almond per bar. Raw almonds are fine in this homemade chocolate coconut confection if you prefer.

Coconut Oil – Use refined or unrefined coconut oil, or an equal amount of coconut butter. Coconut oil hardens when chilled, helping to set the candies. Therefore, it is best to not substitute it with a different fat source like vegetable oil or almond butter.

Sweetener – I like refined sugar free pure maple syrup or raw agave. You can choose honey (not for vegans). For keto almond chocolate candy, sweeten with stevia and add water or additional oil to make up the difference in liquid. I’ve never tried a granulated or powdered sweetener.

Chocolate – The packaged version from the grocery store is made with a milk chocolate coating. I personally like semi sweet or dark chocolate chips better. It is entirely your choice. You could even use white chocolate or skip the chocolate topping entirely. (If you do omit the chocolate, I will try not to judge.)

Other Ingredients – A little salt balances the sweetness of the maple syrup. I also sometimes include a half teaspoon of pure vanilla extract or a drop or two of maple, peppermint, or almond extract to enhance the almond flavor. Or change up the recipe by blending in a teaspoon of fresh lime or orange zest.

How to make healthy Almond Joy

Step 1: Gather your ingredients. Read through the recipe, and take out all of the ingredients and equipment in advance.

Step 2: Blend the coconut filling. If it is not already melted, gently heat the coconut oil until liquid. Add the shredded coconut, melted oil, sweetener, salt, and optional pure vanilla extract to a food processor or blender. Process on high, stopping occasionally to scrape down the sides, until well mixed and super sticky.

Step 3: Form candies. To make healthy Almond Joy cups, press the mixture very firmly into parchment lined or silicone mini cupcake tins or candy molds. Fill each cup about two thirds of the way up. Alternatively, shape the mixture into healthy Almond Joy bars with your hands.

Step 4: Chill until set. Refrigerate or freeze the healthy gluten free candy for at least a few minutes, until hard. You can shape the Almond Joys in advance and refrigerate overnight to save time if you wish.

Step 5: Add the chocolate. In a microwave or a double boiler on the stove top, carefully melt and stir the chocolate chips until they turn into a smooth sauce. Use a spoon to spread about a teaspoon of the chocolate topping over each coconut Almond Joy. Or dip each bar into the melted chocolate.

Step 6: Add the almonds. Press one whole roasted almond into the center of each no bake coconut treat. Then refrigerate or freeze to set the chocolate.

Step 7: Pop out of the pan and enjoy. Devour each delicious coconutty bite, reveling in the best soft, chewy texture and rich chocolate coating.

Step 8: Store leftovers. On cool winter days, you can leave the candies out on the counter or at a party for a few hours. But due to coconut oil’s tendency to melt when warm, I recommend storing leftovers in the refrigerator or freezer if possible.

Frequently asked questions

The recipe was adapted from these Coconut Balls and Healthy Bounty Bars.

Print

Healthy Almond Joy

This healthy Almond Joy recipe features a sweet, chewy coconut center topped with rich chocolate and crunchy almonds!

Course Dessert

Cuisine American

Keyword chocolate, coconut, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 Almond Joy

Calories 100kcal

Author Katie Higgins

Ingredients

• 3 1/2 cups shredded unsweetened coconut (210g)
• 1/4 cup pure maple syrup or honey (60g), or stevia equal in sweetness to 1/4 cup
• 1/2 cup coconut oil or coconut butter (100g)
• 3 tbsp water or additional coconut oil, only if using stevia
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract (optional)
• 1 cup chocolate chips or sugar free chocolate chips (180g)

Instructions

• 1. If not already melted, warm up the coconut oil until liquid. Add the shredded coconut, oil, sweetener, salt, and optional vanilla extract to a blender or food processor.
• 2. Process the ingredients on high speed, stopping occasionally to scrape down the sides of the machine. Continue blending until it forms a well mixed, sticky mixture.
• 3. Press very firmly into lined or silicone molds. (I used and highly recommend this Silicon Mini Cupcake Pan.) Or shape into bars with your hands.
• 4. Refrigerate or freeze the candies a few minutes until chilled and firm.
• 5. Carefully melt the chocolate chips and stir into a smooth sauce. Spread about a teaspoon of chocolate sauce over each candy. Or dip the bars into the melted chocolate.
• 6. Press a whole almond into the center of each healthy Almond Joy. Then return to the refrigerator or freezer to set the chocolate coating.
• 7. Serve and enjoy! The recipe can sit out in a cool environment for a few hours, but it is best to refrigerate or freeze leftovers so the coconut Almond Joys do not melt.
• View Nutrition Facts

Video

Notes

Want more healthy candy? Make Healthy Butterfingers or Sour Patch Grapes.

 

Nutrition

Serving: 1Almond Joy | Calories: 100kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 20mg | Potassium: 69mg | Fiber: 1.6g | Sugar: 0.4g | Vitamin A: 1IU

No bake healthy desserts

No Bake Brownie Bites

Vegan Chocolate Mousse

Chocolate Banana Ice Cream

Peanut Butter Truffles

Cheesecake Bites

Chocolate No Bake Cookies

Chocolate Sorbet

Healthy Peanut Butter Cookies

The post Healthy Almond Joy appeared first on Chocolate Covered Katie.

This frosted vegan spice cake recipe is soft, tender, full of flavor and perfectly spiced. It’s a wonderful plant based dessert for any holiday gathering!

Why you’ll love this vegan spice cake

• Warm winter spices. Every bite is filled with the cozy flavors of ginger, nutmeg, allspice, cloves, and cinnamon.
• Moist texture. The dairy free cake is so light and fluffy, even without eggs.
• No stand mixer required. You don’t need any fancy equipment, just cake pans and an oven. The recipe is fast and easy to make at home.
• Delicious maple frosting. Each old fashioned spice cake cake layer is topped with thick vegan cream cheese icing that absolutely melts in your mouth!
• Better than a box. Your entire kitchen will smell like a giant gingerbread house, and it might quickly become your new favorite cake recipe. Seriously, boxed spice cake mix just cannot compare.
• Perfect for Christmas or the holidays. I’ve brought this festive layer cake to more family gatherings than I can count. Both vegans and omnivores devour every last crumb.

Readers also love this Vegan Carrot Cake

What spices are in vegan spice cake?

So many bakers are afraid of utilizing spices to their full potential. The world of cooking includes much more than just cinnamon! And each aromatic spice comes with its own distinct flavor profile.

Cinnamon offers sweetness without extra sugar.

Ginger adds a sharp, spicy note.

Cloves provide strong and earthy wintertime taste.

Nutmeg gives warmth and a slightly nutty flavor.

Allspice is essential for holiday baking. It adds a peppery kick and enhances the other spices.

Other key ingredients

Applesauce adds moisture and softness to the cake. You can substitute fresh or canned pumpkin puree, or nondairy yogurt for a healthy high protein version.

Pure Maple Syrup imparts a rich caramel flavor and balances the spices.

Flour makes up the base of the vegan dessert. I’ve successfully tested this recipe with whole grain spelt flour, white all purpose flour, and all purpose gluten free flour. Whole wheat and oat flour work but yield a denser cake, so they are not my top choices here.

Sugar is included both for sweetness and texture. You may use classic white sugar or unrefined cane, coconut, or date sugar. Do not substitute the sugar with additional maple syrup or your cake will not turn out light and fluffy.

Oil makes the plant based cake so deliciously buttery. I like coconut oil, but vegetable oil is also fine. If you are on an oil free diet or prefer a low fat and low calorie spice cake, use an equal amount of applesauce instead of the oil.

Pure Vanilla Extract adds even more warmth and coziness. (You can never be too cozy in the winter!) Buy pure vanilla extract, not imitation vanilla flavoring.

Spices are the most important ingredient in spice cakes. In addition to the five spices listed above, some spice cake recipes also include cardamom or a dash of black pepper. Feel free to add those here as well. (I’d use a half teaspoon of ground cardamom to get a chai spiced cake.)

You also need water, salt, and baking soda to make this simple vegan spice cake.

Variations

Sweet Potato – Use roasted, pureed sweet potato instead of the apple or pumpkin.

Brown sugar – Add a third cup of packed brown sugar instead of the fourth cup of maple syrup. Increase water by one fourth cup to make up the difference in liquid.

Coffee Cake – Stir a teaspoon of instant coffee in with the dry ingredients. Alternatively, swap out half a cup of water with strong brewed coffee or espresso.

Banana – For a banana bread spice cake, substitute an equal amount of mashed banana for the apple or pumpkin. Top with walnuts instead of pecans. This may be my favorite variation.

How to make vegan spice cake

Step 1: Set the oven temperature. Preheat your oven to 350° Fahrenheit or 176° Celsius. Grease three 8-inch round baking pans or line the bottoms with parchment paper. Set these pans aside.

Step 2: Stir dry ingredients. Combine flour, sugar, cinnamon, ginger, baking soda, salt, allspice, nutmeg, and cloves in a large measuring bowl. Stir well to evenly incorporate all of the spices.

Step 3: Add wet ingredients. Whisk in the water, applesauce or pumpkin puree, optional oil, maple syrup, and pure vanilla extract. Stop stirring as soon as the batter is evenly mixed. (Overmixing cake batter can result in a gummy, dense texture.)

Step 4: Transfer to the pans. Divide the spice cake batter evenly among the three prepared baking pans. Smooth out the tops with a spoon or spatula.

Step 5: Bake. Place all pans on the center rack of the oven. It’s okay if one pan sits behind the others. Bake for 18 minutes or until a toothpick inserted into the center of a cake comes out mostly clean.

Step 6: Let cool. Carefully remove the spice cakes from the oven and place the pans on a wire rack on the counter to cool.

Step 7: Add frosting. Go around the sides of each pan with a knife to loosen the cakes. Invert onto three large plates, then frost the bottom layer.

Step 8: Assemble the layer cake. Place a second cake over the frosted layer and frost the new layer. Repeat with the third layer.

*If you want to be fancy, you can do a crumb layer, where you add a second coat of frosting after refrigerating the cake. Unless I’m baking a cake for a wedding or professional event, I almost always skip this step.

Step 9: Decorate. I chose a star icing tip to pipe swirls of frosting over the vegan spice cake. I also placed whole pecans on top and pressed finely diced pecans into the sides.

The recipe was adapted from my Vegan Gingerbread and this healthy Applesauce Cake.

Print

Vegan Spice Cake

This vegan spice cake recipe features a moist and fluffy texture, cozy winter spices, and thick dairy free maple cream cheese icing!

Course Dessert

Cuisine American

Keyword cake, vegan

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 16 slices

Calories 120kcal

Author Katie Higgins

Ingredients

• 2 2/3 cups flour (320g)
• 1 1/4 cup sugar (250g)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/4 cup water (300g)
• 1/2 cup applesauce or pumpkin puree (120g)
• 1/2 cup oil (100g) (or applesauce for oil free)
• 1/4 cup pure maple syrup (60g)
• 1 tbsp pure vanilla extract (15g)

Instructions

• 1. Read through the tips for best results above.
• 2. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease three 8-inch baking pans, or line the bottoms with parchment paper. Set aside.
• 3. Stir the flour, sugar, cinnamon, ginger, baking soda, salt, allspice, nutmeg, and cloves very well in a large bowl.
• 4. Whisk in the water, applesauce or pumpkin, oil, maple syrup, and vanilla extract until just evenly mixed.
• 5. Divide the batter into the three pans and smooth out the tops with a spatula.
• 6. Place all three pans on the center rack of the oven. One may have to sit behind the others. Bake 18 minutes or until a toothpick inserted into the center comes out mostly clean.
• 7. Transfer the pans to a wire rack on the counter to fully cool. Once cooled, go around the sides of each pan with a knife to loosen the cake before inverting onto plates.
• 8. Frost the bottom layer with your frosting of choice. (My favorite vegan cream cheese frosting recipe is included in this post.)
• 9. Then place a second layer over the first and frost this new layer. Repeat for the top layer of the vegan spice cake.
• 10. Decorate with more icing and chopped pecans or walnuts if desired.
• 11. Store cooled leftovers tightly covered on the counter for up to a day, refrigerated for up to five days, or frozen for up to three months.
• View Nutrition Facts

Video

Notes

Also be sure to try this Vegan Pumpkin Pie or my Vegan Pecan Pie.

 

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 26g | Protein: 3.8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 103mg | Fiber: 2.7g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

Favorite Vegan Holiday Desserts

Vegan Chocolate Chip Cookies

Sweet Potato Brownies

Vegan Chocolate Mousse

Healthy Apple Pie

Vegan Peanut Butter Cookies

Cranberry Orange Bread

Apple Bread

Vegan Cheesecake

The post Vegan Spice Cake appeared first on Chocolate Covered Katie.

These creamy tiramisu overnight oats are filling, high fiber and so delicious, with vegan and gluten free options included!

Tiramisu overnight oats for breakfast

Growing up with an Italian family, tiramisu has always been one of my favorite desserts.

So if I can eat homemade tiramisu for breakfast and still be healthy?

Please count me in.

Thick layers of fluffy coffee flavored oats, smooth yogurt topping, and a dusting of cocoa powder turn into the perfect breakfast version of the popular dessert!

Plus you can make the single serving recipe ahead of time, for an instant morning meal whenever you’re craving tiramisu. I’ve eaten it every day this past week, with no plans to stop.

Readers also love these Pistachio Overnight Oats

Step by step recipe video

Tiramisu overnight oats ingredients

The recipe calls for rolled oats or quick oats, instant coffee powder, milk of choice, sweetener of choice, a pinch of salt, pure vanilla extract, plain or vanilla yogurt, and cocoa powder.

Rolled oats – These are your basic flat shaped oats sold by companies like Quaker or Bob’s Red Mill. For a gluten free version, buy certified gluten free oats or substitute rolled quinoa flakes.

I have not tried steel cut oats, so be sure to report back if you experiment.

Cocoa powder – Any traditional unsweetened cocoa powder or Dutch cocoa powder will work. Or top the overnight oats with powdered hot chocolate mix or powdered peanut butter instead of the cocoa.

Coffee – Instant coffee powder or espresso powder should be readily available in most grocery stores. Or use decaf coffee powder or granules for a lower caffeine breakfast.

Yogurt – You may choose regular or Greek yogurt. For vegan tiramisu oatmeal, opt for a plant based yogurt like soy or coconutmilk yogurt.

I recommend either plain or vanilla yogurt, but feel free to experiment with other flavors like cappuccino, strawberry, or chocolate.

If you wish to use unsweetened yogurt or substitute cream cheese or coconut cream instead, stir in about a tablespoon of additional sweetener.

As a fun flavor alternative, you can also replace the yogurt with mashed banana.

Milk of choice – Once again, use your favorite. Try almond milk for a low calorie option or coconut milk or oat milk for super rich and creamy overnight oats.

Sugar or sweetener – Any all purpose granulated or liquid sweetener is fine, including regular sugar or coconut sugar, pure maple syrup, honey, or agave.

Or go with erythritol or xylitol if you want a sugar free breakfast recipe.

Still craving coffee? Try this Frappuccino Recipe

How to make tiramisu oatmeal

Step 1: Combine ingredients. Start by adding the oats, powdered coffee, milk of choice, sweetener, pinch of salt, and pure vanilla extract to a lidded container or a mason jar.

Step 2: Shake it up. Screw the lid onto the jar tightly, shake well, and refrigerate overnight.

Step 3: Add a second layer. The next morning or when ready to eat, smooth a layer of yogurt on top of the coffee oatmeal.

Step 4: Garnish with chocolate. Dust the top of the overnight oats with a thin layer of cocoa powder. You may also wish to top your oats in a jar with cacao nibs or mini chocolate chips, crushed coffee beans, sliced fresh fruit, shredded coconut or Coconut Whipped Cream.

Step 5: Heat (optional). If you prefer hot oats to cold oats, the recipe can be heated in the microwave or in a small saucepan on the stove top before adding the yogurt.

Step 6: Eat! Serve with a spoon, and enjoy. It truly is that simple.

Step 7: Store leftover oats. This step is of course only needed if you happen to have leftovers. (You probably won’t!) Store the hypothetical leftovers tightly covered in the refrigerator for up to five days. It is best to avoid freezing the oatmeal unless you do not mind a mushy texture once thawed and reheated.

Frequently asked questions

The recipe was adapted from my Protein Overnight Oats and Peanut Butter Overnight Oats.

Print

Tiramisu Overnight Oats

Whip up these healthy tiramisu overnight oats for a high protein breakfast recipe inspired by the classic Italian dessert!

Course Breakfast

Cuisine Italian

Keyword coffee, healthy, oatmeal, oats, protein, yogurt

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 210kcal

Author Katie Higgins

Ingredients

• 1/2 cup rolled oats or quick oats (45g)
• 2/3 cup milk of choice (160g)
• 1 tsp instant coffee or espresso powder
• 1 tbsp sweetener of choice (15g), or more as desired
• 1/4 tsp pure vanilla extract
• 1/8 tsp salt
• 1 tbsp protein powder (optional)
• 1/4 cup yogurt or mashed banana (60g)
• 1/4 tsp cocoa powder for dusting on top
• 1 handful chia seeds or pinch cinnamon (optional)

Instructions

• 1. To make tiramisu overnight oats, start by combining all ingredients except the cocoa powder and yogurt in a lidded container or mason jar.
• 2. Cover tightly with a lid, then shake the jar very well.
• 3. Refrigerate the covered container overnight.
• 4. In the morning or when ready to eat, smooth the yogurt on top. Dust with cocoa powder and add mini chocolate chips, coffee beans, or raw cacao nibs if you wish. Enjoy!
• View Nutrition Facts

Video

Notes

Also be sure to make this popular breakfast Healthy Banana Bread.

 

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 32g | Protein: 10.9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 443mg | Potassium: 308mg | Fiber: 4.5g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 2mg

Delicious healthy breakfast ideas

Almond Flour Banana Bread

Oatmeal Muffins

Baked Oatmeal

Chocolate Overnight Oats

Healthy Blueberry Muffins

Or Keto Blueberry Muffins

Vegan Pancakes

Avocado Smoothie

Tofu Scramble Recipe

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This easy and healthy vegan penne recipe is ready in under 20 minutes, from start to finish!

My favorite vegan penne recipe

• One pot pasta. Literally everything, from the noodles to the broccoli, cooks in the same pot. It could not be easier to prepare, and cleanup is a breeze.
• Dairy free sauce. The savory sauce is thick, cheesy, and deliciously creamy.
• Full of nutrition. Each serving gives you over 15 grams of protein and 42% of the RDA for fiber. The recipe is low calorie, low fat and cholesterol free.
• Gluten free option. Just use your favorite gluten free penne if you want a gluten free vegan meal.

For dessert, make Vegan Chocolate Mousse

Step by step recipe video

Vegan penne ingredients

Broccoli – The recipe calls for four cups of raw broccoli florets. Buy fresh broccoli with bright green buds and firm stems, avoiding broccoli with yellow or brown spots. When preparing florets, you want to chop off most of the stems and chop into large bite size pieces.

Penne pasta – The sauce covers eight ounces of uncooked penne pasta. This can be traditional durum semolina pasta, whole wheat pasta, or even gluten free penne.

*You can use other shapes of noodles or pasta instead of penne. Just note that the total cooking time may change.

Nondairy milk – I like coconut milk because it yields the creamiest sauce. Soymilk or oat milk are also good options. For a lower calorie dinner, try unsweetened almond milk.

Garlic – You need one and a half tablespoons of minced garlic, either fresh or jarred. Personally, I think buying a jar of minced garlic is much easier.

Spices – Nutritional yeast adds an umami cheesy element, as well as iron, fiber, vitamins, and protein. You can use vegan Parmesan cheese if preferred. Salt and an optional dash of ground black pepper give depth of flavor to the pasta sauce.

Optional ingredients – Shallots add even more complexity to the meatless dish. And a tablespoon of olive oil imparts a buttery finish.

Leftover broccoli? Try this easy Broccoli Salad

How to make vegan penne with broccoli

This is one of those “throw all my favorite foods together” vegetarian weeknight dinners.

Broccoli, check. Garlic, check. Penne pasta, check.

1. First, sauté the minced garlic and diced shallots in olive oil or fat free spray over low heat in a medium saucepan. You can sauté in water if you prefer an oil free option.
2. Once the garlic begins to brown, add the uncooked penne, milk, salt, nutritional yeast, and raw broccoli right into the pan. This saves extra steps of having to boil water and cook the pasta and vegetables ahead of time.
3. Cover the saucepan, and bring to a boil over low medium heat. Then uncover and stir.
4. Continue to cook the recipe, stirring occasionally, until pasta is al dente. The broccoli should be soft, tender, and vibrantly green. (If you like your cooked broccoli on the crunchy side, you can always steam it separately instead and stir it in at the end.)
5. Season with black pepper and additional spices if desired, and serve hot.
6. Let leftover pasta cool before transferring to a covered container and refrigerating for up to five days. The vegan penne recipe makes four main dish servings, and leftovers reheat well if you add additional milk of choice or nondairy creamer to the pan before reheating.
7. I am personally not a fan of frozen pasta, but you technically can freeze the recipe for up to two months.

More vegan pastas

Creamy Vegan Garlic Pasta

Vegan Stuffed Shells

Butternut Squash Pasta

Vegan Ramen Noodles

Print

Vegan Penne With Broccoli

Make this creamy vegan penne with broccoli recipe in just one pot. It's a simple meatless lunch or dinner the whole family will love!

Course Main Course

Cuisine Italian

Keyword broccoli, nutritional yeast, pasta, vegan

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 230kcal

Author Katie Higgins

Ingredients

• 1 1/2 tbsp minced garlic (22g)
• 1 tbsp olive oil (12g) (optional)
• 2 diced shallots (optional)
• 8 oz uncooked penne pasta (230g)
• 1 1/2 cups nondairy milk of choice (I like coconut milk) (360g)
• 1 tsp salt
• 4 cups broccoli florets (260g)
• 3 tbsp nutritional yeast or vegan Parmesan cheese (12g)
• 1/4 tsp ground black pepper (optional)

Instructions

• 1. In a medium saucepan over low heat, sauté garlic and shallots in olive oil, water, or cooking spray.
• 2. When garlic begins to brown, stir in the uncooked penne, milk, salt, nutritional yeast, and uncooked broccoli.
• 3. Cover the saucepan. Bring to a boil over low medium heat, then uncover the pan and stir.
• 4. Continue to cook the vegan penne recipe, stirring occasionally, until penne is al dente and broccoli is soft and tender. (If you prefer more crisp broccoli, feel free to steam it separately.)
• 5. Season with additional spices or vegan Parmesan if desired. Enjoy hot.
• View Nutrition Facts

Video

Notes

Still craving pasta? Make Vegan Alfredo or Vegan Mac And Cheese.

 

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 46g | Protein: 15.5g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 370mg | Potassium: 215mg | Fiber: 11.7g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 4mg

Easy plant based dinner ideas

Avocado Salad

Sticky Sesame Cauliflower

Vegan Sweet Potato Casserole

Vegan Quiche

Cauliflower Alfredo

Sweet Potato Salad

Chickpea Vegetable Soup

Coconut Curry

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