Ingredients:

  • 450g All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 4 large Eggs
  • 300g Pumpkin purée
  • 180ml Maple syrup
  • 120g Plain Greek yogurt
  • 180ml Avocado oil
  • 1 tbsp Ground cinnamon
  • 1 tsp Ground ginger
  • 0.5 tsp Ground cloves
  • 0.5 tsp Freshly grated nutmeg
  • 225g Low-fat Neufchâtel cheese
  • 60g Powdered sugar
  • 1 tsp Vanilla bean paste
  • 1 Cinnamon stick
  • Orange food coloring

Instructions:

  1. Preheat oven to 350°F (180°C). Thoroughly grease and flour two 10-inch Bundt pans to ensure a clean release.
  2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In a separate bowl, whisk the eggs, pumpkin purée, maple syrup, Greek yogurt, and avocado oil until the emulsion is smooth and stable.
  4. Slowly incorporate the dry ingredients into the wet mixture using the reverse-creaming method, mixing only until no flour streaks remain to maintain structural integrity.
  5. Divide the batter evenly between the two prepared Bundt pans. Bake for 50 minutes or until a skewer inserted into the thickest part comes out clean.
  6. Cool the cakes in the pans for 10 minutes before inverting them onto wire racks to cool completely.
  7. Using a serrated knife, level the flat bottoms of both cakes. Prepare the frosting by beating the Neufchâtel cheese, powdered sugar, vanilla, and food coloring until smooth.
  8. Apply a layer of frosting to the flat surface of one cake. Stack the second cake on top, flat-side down, to create a sphere. Secure with wooden skewers if necessary.
  9. Frost the exterior of the cake, following the natural ridges of the Bundt shape. Insert a cinnamon stick into the center hole to serve as the pumpkin stem.