Healthy Pumpkin Layer Cake with Cottage Cheese Cream

This healthy pumpkin layer cake is soft, warmly spiced, and surprisingly light, with fluffy cottage cheese cream between every tender layer. Made in the microwave and finished with a dusting of cinnamon, it is the perfect low-sugar dessert for autumn gatherings and cozy weekends. If you love pumpkin baking, try our Soft Pumpkin Cinnamon Sugar Buns and Spiced Pumpkin Cheesecake.

Ingredients

For the cake

• 100 g (3.5 oz) roasted pumpkin puree
• 1 large egg
• Sweetener to taste (e.g. 1/2 tsp honey)
• 2 tbsp corn flour
• 1/2 tsp baking powder
• 1 tsp vegetable oil
• Vanilla and cinnamon to taste

For the cream

• 150 g (5.3 oz) soft cottage cheese
• Sweetener to taste

Instructions

1. Mix all the cake ingredients and microwave on full power for 4 minutes.
2. Slice the cake horizontally into 3 layers.
3. Let cool, spread with the cottage cheese cream, and refrigerate for 1 hour.
4. Dust the top with cinnamon before serving.

Tips

• Use well-drained roasted pumpkin puree so the cake stays light, not wet.
• Cool the layers completely before spreading the cream.
• For more healthy pumpkin baking ideas, browse Allrecipes and Serious Eats.

Nutrition: per 100 g: 174 kcal, protein 6.5 g, fat 8.9 g, carbs 17.1 g.