Low Histamine Pumpkin Cake with Cream Cheese Frosting

Total time2 hr

Prep time25 min

Cook time35 min

Low Histamine Pumpkin Cake with Cream Cheese Frosting

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg H-E-B Organics Unbleached All Purpose Flour
True Goodness Organic All Purpose Flour
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
1 tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp ground nutmeg
Ingredient note
Low histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a pinch or less per serving. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
½ tsp ground allspice
½ tsp salt
1 can (15 oz) pumpkin purée
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.

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