Pumpkin Cake with Cream Cheese Frosting

INGREDIENTS

for the cake

1 3/4 cups

white whole wheat or gluten-free* flour (measured correctly)

2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1/4 tsp

ground ginger

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 tbsp

unsalted butter or coconut oil, melted and cooled slightly

large egg white, room temperature

1 tbsp

vanilla extract

1 cup

pumpkin purée, room temperature

1/2 cup

pure maple syrup

for the frosting

4 oz

Greek yogurt cream cheese (half of one 8-oz block)

1/2 cup

plain nonfat Greek yogurt

1/2 tsp

(48 drops) vanilla crème stevia