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A sliced sugar-free pumpkin loaf cake with a light glaze drizzled over the top
Sugar-Free Desserts · Low-Calorie Desserts

Sugar-Free Pumpkin Cake

August 12, 2026 Total time: 1 hr 7 min Makes: 10 slices

Every fall I end up with more canned pumpkin than I know what to do with, and this cake is usually where most of it goes. It's moist, properly spiced, and has zero added sugar, the sweetness comes from a monk fruit and erythritol blend that measures like regular sugar, so there's no weird conversion math involved.

Pumpkin puree is doing a lot of the heavy lifting in this recipe. It keeps the cake moist without a lot of oil, and it means you can go easy on the sweetener since the pumpkin itself has a natural, mellow sweetness once it's baked with warm spices. If you've only ever had the super-sweet, almost candy-like pumpkin bread from a coffee shop, this one reads more like a good spiced loaf, sweet enough to feel like dessert, not sweet enough to feel like frosting on bread.

The glaze is entirely optional. I make it plain most weeks, and it's genuinely good on its own with a cup of coffee. When I do glaze it, a light drizzle is plenty, this isn't trying to be a bakery cake buried under icing.

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Sugar-Free Pumpkin Cake

A moist, spiced sugar-free pumpkin cake made with canned pumpkin puree and a monk fruit sweetener, no added sugar, with an optional light glaze.

Prep 15 min
Cook 52 min
Total 1 hr 7 min
Yield 10 slices

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/3 cup melted coconut oil or avocado oil
  • 3/4 cup granulated monk fruit or erythritol blend sweetener
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered monk fruit or erythritol blend sweetener, for the glaze (optional)
  • 1 to 2 tablespoons milk of choice, for the glaze (optional)

Instructions

  1. Preheat your oven to 350°F. Grease a 9x5 inch loaf pan or line it with parchment paper, leaving some overhang to lift the cake out later.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk the pumpkin puree, eggs, melted oil, granulated sweetener, and vanilla until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain. Don't overmix, a few small lumps are fine.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Let the cake cool in the pan for 15 minutes, then lift it out onto a wire rack to cool completely before slicing or glazing.
  8. For the glaze, whisk the powdered sweetener with a tablespoon of milk, adding more a little at a time until it's pourable but not too thin. Drizzle over the cooled cake.

Nutrition (approximate, per serving)

Calories125
Fat7g
Carbs12g
Fiber2g
Sugar2g (natural, from pumpkin)
Protein3g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Make sure you're using plain canned pumpkin puree, not pumpkin pie filling, which already has added sugar and spices mixed in.
  • A granulated erythritol or monk fruit blend (the kind that measures cup-for-cup like sugar) gives the best texture here. A pure liquid stevia or straight monk fruit extract is much more concentrated and won't work as a 1-to-1 swap.
  • This cake is on the moist, dense side, closer to a pumpkin bread than a fluffy layer cake. That's the pumpkin doing its job.
  • No powdered sweetener on hand for the glaze? The cake is plenty good without it, or a light dusting of cinnamon on top works too.
  • Store covered at room temperature for 2 days or in the fridge for up to a week. It actually tastes better the next day once the spices settle in.

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