Halloween Spice Cake

Halloween Spice Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 129.1
  • Total Fat: 5.1 g
  • Cholesterol: 0.1 mg
  • Sodium: 119.8 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Halloween Spice Cake calories by ingredient
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Adapted from Giada De Laurentis's recipe. Adapted from Giada De Laurentis's recipe.
Number of Servings: 16


    Nonstick cooking spray
    1.5 cups whole wheat flour, plus more for pan
    1 tsp. baking powder
    1/2 tsp. salt
    1 T. unsweetened cocoa powder
    1 T. ground cinnamon
    2 tsp. ground ginger
    1/2 tsp. ground nutmeg
    1/4 tsp. ground allspice
    1/2 cup sugar
    1/2 cup EQUIVALENT of no-calorie sweetener (like 12 Sweet N Low packets)
    1/4 cup brown sugar, packed
    1/3 cup vegetable oil
    2/3 cup canned pure pumpkin
    1/2 cup liquid egg substitute
    1 tsp. vanilla extract


Place an oven rack in the center of the oven. Preheat oven to 350 degrees.

Spray and flour a 9”x5” loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice.

In a large bowl, beat the sugars, oil, pumpkin, egg substitute, and vanilla extract to blend.

Add the dry ingredients and stir until just blended.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely.

Number of Servings: 16

Recipe submitted by SparkPeople user JDMROSA.

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Member Ratings For This Recipe

  • Better to substitute splenda for baking, instead of using saccharin or aspartame for half of Giada's white sugar. Dangerous substitution because heating sweet & Low degenerates into formaldehyde and other toxics; and nutrasweet's not better. IMHO substituting 2/3 c pumpkin for 1/3 c applesauce OK. - 10/24/09

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