Light Pumpkin Cake in 45 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
3. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking soda, salt, ground cinnamon, and ground nutmeg until no clumps remain.
4. In a separate bowl, beat the eggs and pumpkin puree until smooth, then stir in the melted coconut oil and vanilla extract.
5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix to ensure a light texture.
6. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake cools, whip together the light cream cheese, Greek yogurt, maple syrup, and vanilla extract until smooth.
8. Spread the whipped cream cheese frosting evenly over the cooled cake before slicing into 12 servings.