Slow Cooker Pumpkin Spice Latte Cake

A healthier pumpkin spice latte cake recipe.

There’s nothing like walking into your kitchen and catching that first whiff of pumpkin spice in the air, am I right? I’ve always been a sucker for that cozy, coffee-shop flavor the second fall rolls around, so I decided to bottle it up and turn it into something even better than a latte: a slow cooker pumpkin spice latte cake. This one’s got all the warm cinnamon, nutmeg, and clove flavor you love, plus a ribbon of spiced pumpkin baked right through the middle. Trust me, once you try this slow cooker pumpkin spice latte cake, it’s going to become your new fall obsession.

Why You’ll Love This Pumpkin Spice Latte Cake Recipe

Honestly, I could go on forever about why this is one of my favorite fall bakes, but here’s the short version:

• It’s ridiculously easy. This is about as low-effort as an easy fall dessert recipe gets — you mix two batters, layer them in your crockpot, and let the slow cooker do the work.
• It’s secretly healthy. I swapped out the usual white flour and refined sugar for whole-wheat pastry flour, coconut palm sugar, and honey, so this healthy pumpkin cake recipe won’t leave you with that heavy, overly-sweet feeling.
• That espresso kick. A little espresso powder deepens the pumpkin spice flavor and gives you a genuine pumpkin cake with espresso vibe — it tastes like your favorite latte in dessert form.
• It’s a total crowd-pleaser. Whether you’re serving it at a fall get-together or just treating yourself on a Tuesday, this crockpot pumpkin cake never disappoints.

Ingredients Needed for this Pumpkin Spice Dessert

Here’s everything you’ll need to pull this together:

• 28 ounces pumpkin puree (one can)
• 2 cups whole-wheat pastry flour
• 3 eggs
• 1 2/3 cups coconut palm sugar
• 2/3 cup almond milk
• 1/4 cup canola oil
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking powder
• 2 teaspoons vanilla or maple extract
• 2 tablespoons espresso powder or decaf instant coffee (optional)
• 1/2 cup honey
• Nonstick olive oil cooking spray
• 1 batch Skinny Ms. Non-Dairy Whipped Topping (optional)

How to Make Slow Cooker Pumpkin Spice Latte Cake

1. In a large bowl, combine half the can of pumpkin puree, the flour, 2 eggs, coconut sugar, almond milk, canola oil, 1 1/2 tablespoons of pumpkin pie spice, baking powder, vanilla, and espresso powder. Mix with an electric mixer until everything’s smooth and well combined.
2. In a second bowl, whisk together the remaining pumpkin, 1 egg, 1/2 tablespoon of pumpkin pie spice, and the honey.
3. Spray the bottom of a 7-quart slow cooker with nonstick cooking spray. Spread half the cake batter into the bottom of the crockpot, then spread the pumpkin mixture on top. Finish with the remaining cake batter on top of that. Cover and cook on low for 2-3 hours.
4. Quick note: every slow cooker runs a little differently, so if this is your first time baking a cake in yours, stick around and check on it every 20-30 minutes after the 2-hour mark. You’ll know it’s ready when the center springs back to the touch.
5. Let the cake cool slightly before you take the lid off. Slice it up, top with our dairy-free whipped topping, and enjoy!

Ingredient Swaps and Additions

Want to make this recipe your own? Here are a few of my favorite swaps and add-ins:

• No coconut palm sugar on hand? Brown sugar or maple sugar work as an easy 1:1 substitute.
• Dairy-free dessert lovers, this one’s already a great dairy-free pumpkin dessert as written — just stick with the almond milk and skip any dairy-based toppings.
• Skip the coffee. If you’re not into the espresso flavor, just leave it out — you’ll still get all that classic pumpkin pie spice cake flavor from the spices alone.
• Add some crunch. A handful of chopped pecans or walnuts sprinkled between the batter layers adds a nice texture contrast.
• Make it extra spiced. If you’re a spice lover like me, feel free to add an extra 1/2 teaspoon of cinnamon or a pinch of ground clove to the batter.

FAQ

Can I make a pumpkin cake in a slow cooker?
Absolutely — that’s exactly what this recipe is all about! A slow cooker dessert recipe like this one turns out incredibly moist because the crockpot traps in steam as it cooks, so you end up with a cake that’s tender all the way through.

Is this a healthy pumpkin cake recipe?
It’s definitely on the healthier side as far as cake goes! Between the whole wheat flour, natural sweeteners, and pumpkin, you’re getting a treat that leans more toward clean eating pumpkin recipe territory than a traditional cake.

Can I use regular all-purpose flour instead of whole wheat?
Yes, if you don’t have whole-wheat pastry flour, regular all-purpose flour will work in a pinch, though you’ll lose a bit of that nutty, wholesome flavor.

How do I store leftover slow cooker pumpkin cake?
Keep it covered in the fridge for up to 4-5 days, or freeze individual slices for up to a month.

Why is pumpkin considered good for you?
Pumpkin is loaded with Vitamin C and beta-carotene, which your body converts into Vitamin A — great news for your eyes and immune system. It’s also naturally low in calories, so this pumpkin spice dessert lets you indulge without totally derailing your healthy habits.

Wrapping It Up

If you’re craving all those warm, cozy pumpkin spice latte flavors but want something a little more indulgent than your average coffee run, this slow cooker pumpkin spice latte cake is the answer. It’s easy, it’s better for you than your typical dessert, and it tastes like fall in every single bite. Give it a try this season — I promise it won’t disappoint!

More Pumpkin Dessert Recipes

If this slow cooker pumpkin spice latte cake hit the spot, I’ve got plenty more pumpkin recipes to keep your fall baking going strong. From cheesecake to bread to bars, there’s something here for every kind of pumpkin lover:

• Best Ever Pumpkin Cheesecake
• Skinny Pumpkin Spice Latte
• Chocolate Chip Pumpkin Bread
• Clean Eating Pumpkin Streusel Bars (pictured above)
• Dairy-Free Pumpkin Pie with Coconut Milk

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