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Proudly Australian

Pumpkin Spice Sheet Cake

Recipe by Eatnik

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Serves: 12

Prep: 15 minutes

Cook: 15 minutes


220 g vegetable oil (1 cup)

4 eggs

90 g Natvia natural sweetener (½ cup )

2 tablespoon molasses

330 g pumpkin puree (bought or homemade) (1.5 cups )

1 teaspoon vanilla

300 g all purpose flour (2 cups)

1 teaspoon baking soda

2 tablespoon baking powder

1 teaspoon ground cinnamon

0.5 teaspoon ground nutmeg

0.5 teaspoon ground cloves

0.5 teaspoon ground all spice

0.5 tablespoon ground ginger

250 g cream cheese, softened

100 g butter, softened

160 g Natvia natural sweetener, blitzed in a high power blender to become a fine powder (¾ cup)

1 teaspoon vanilla extract

Pinch of salt

75 g chopped walnuts to top (½ cup)

1 teaspoon cinnamon to top


  1. Preheat oven to 180ºC. Grease and line a baking pan 23x33cm.
  2. In a bowl, whisk together vegetable oil, eggs, Natvia, molasses, pumpkin puree and vanilla.
  3. In a separate bowl, add dry ingredients: stir together flour, baking soda, baking powder and spices until combined. Add the wet ingredients to the dry to make a batter.
  4. Pour batter into a baking pan and bake for 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the pan, before turning out on to a cooling rack. Make sure your cake is completely cooled before icing.
  5. To make the icing, combine cream cheese, butter in the bowl of a stand mixer. Beat on a high speed until smooth and creamy, before adding Natvia, sugar and salt. Beat until you cannot feel any granules between your fingers.
  6. Spread evenly over cooled cake. Sprinkle with chopped walnuts and cinnamon.
Carbs Pro Fats Energy KJ Calories Serving size
22.6g 6.4g 35.7g 1850 442 140g

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