After trying out this pumpkin cake, you will not want to bake any other pumpkin cake recipes!
Pumpkin, coffee, spices and chocolate combined, there is nothing better! This “almost vegan” gluten free and oil free cake is one of the best chocolate type of cakes I have ever eaten! I swear! And when combined with a scoop of vegan vanilla ice cream it makes it even tastier.
Before you check the recipe, read a little bit about healthy benefits of pumpkin and why it makes it a great ingredient in baking.
Most of you know that you can cook gourd or squash and make it into all kinds of amazing treats, from pies and scones to muffins and bread, soup or pumpkin puree. It is simply one versatile veggie for baking.
Puree can be a base to many of the pumpkin cake recipes. There are actually 3 ways to transform an uncooked squash into the puree:
1. Baking Method
Simply, cut the pumpkin in half and shed the stem section and fibrous pulp. If you want, keep the seeds to dry and roast. In a baking dish, place the two halves face down and cover with foil. Bake in oven (about 180 degrees Celsius/375 degrees Fahrenheit) for about 1,5 hours. When done, cool it and scoop out the flesh and puree it.
2. Boiling Method
Same as above, cut the pumpkin and discard the fibrous insides. Peel the gourd and cut it into pieces. Add water in a pot and place pumpkin in it. Bring to boil and cook until it gets tender. Cool it, then puree it.
3. Microwave Method
Cut the gourd and discard the fibrous insides. Microwave it on high power for about 7 minutes, turning it every few minutes to get even cooking. Process it as above.
You can refrigerate fresh pumpkin puree for up to 3 days or store it in the freezer up to 6 months.
Health Benefits of Pumpkin
This delicious and wonderful veggie packs some powerful healthy benefits. Check them out below.
Good for Eyesight
One cup of pumpkin puree contains more than 200% of your recommended daily intake of vitamin A, which helps your vision, especially in dim light.
It is also rich in carotenoids and betacarotene, which give the gourd their orange colour and transforms into a form of vitamin A.
May Reduce the Cancer Risk
Above mentioned betacarotene also plays a role in cancer prevention, according to the National Cancer Institute. Also, pumpkin seeds help to fight off certain cancers.
Helps to Loose Weight
The gourd has big amount of fiber. The fiber keeps you full for longer time. 1 cup of pureed squash has about 7 g of fiber and only 116 calories.
Pumpkin Seeds Keep Your Mood Better
The seeds are rich in the amino acid tryptophan. Tryptophan (also called L-tryprophan) is an essential amino acid that acts like a natural mood regulator; it has the ability to help the body produce and balance certain hormones naturally.
Helps your muscle to recover
The gourd contains a fair amount of potassium, 1 cup of pureed pumpkin has even more potassium than a banana. The potassium helps to restore your body’s balance of electrolytes after a workout and keeps muscles functioning.
1 Portion Without Ice-cream:
Calories: 217,8 kcal
Fat: 8,2 g
Carbs: 33 g
Protein: 7 g
Sugar: 19 g
1 Portion With Ice-cream:
Calories: 282 kcal
Fat: 11,3 g
Carbs: 40,6 g
Protein: 8,4 g
Sugar: 25,3 g
| Servings | Prep Time |
| 6 portions | 15 minutes |
| Cook Time |
| 20 minutes |
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Nutritional Value for 1 portion:
1 Portion Without Ice-cream: Calories: 217,8 kcal Fat: 8,2 g Carbs: 33 g Protein: 7 g Sugar: 19 g 1 Portion With Ice-cream: Calories: 282 kcal Fat: 11,3 g Carbs: 40,6 g Protein: 8,4 g Sugar: 25,3 g
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- 1 cup rolled oats, ground into flour DRY INGREDIENTS FOR DOUGH
- 1/2 cup almond flour ground
- 1/3 cup cocoa powder, unsweetened
- 3/4 cup coconut sugar
- 2 tsp cinnamon
- 1/2 tsp ginger, ground
- pinch nutmeg, ground ground
- 1/3 cup dark chocolate, chopped
- pinch salt
- 1/2 tbsp baking powder
- 1 egg WET INGREDIENTS FOR DOUGH
- 1 cup cashew milk
- 1 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 tbsp cocoa powder, unsweetened TOPPING
- 1/4 cup coconut sugar
- 1 cup hot coffee, unsweetened
- 1 scoop vegan vanilla ice-cream FOR SERVING
Preparation
- Preheat oven to 180 degrees C (375 degrees F). Prepare the baking form. I used separate small paper baking forms (8x4.5cm), but you can use also one large.
- First of all, place all dry ingredients into a bowl. Mix well.
- Combine all wet ingredients in a separate bowl. Add it to the wet mixture and mix well.
- Pour the batter into the baking forms or one single form, depending which one you choose. It´s important to not fill the form totally to the top.
- In a plate or a mug, combine one tablespoon of cocoa powder and 1/4 cup of sugar. Sprinkle it evenly over the cake batter, just like on the picture below.
Source: Fit Quick Recipes
- Slowly pour the hot coffee over the cocoa and sugar mixture. Now, make sure your baking form doesn´t allow the liquid to leak through it. Also make sure the coffee completely covers the powder mixture.
- Place the cake into the oven, do not cover it. Bake for about 20-25 minutes, depends on your oven. The cake is ready when it absorbs all the liquid into the cake. When it´s still watery, keep baking.
- When ready, let it cool for about 10 minutes. Then immediately (when still warm) serve it with vegan vanilla ice-cream. I added a piece of raspberry just to add on colour. I think it gives it a special look.
Source: Fit Quick Recipes
Tip: When you get leftovers and even if the cake is not fresh, you can microwave it for about 30 seconds. It gets more delicious when chilled, and of course, served with ice-cream 🙂
So what do you think? Will you try it yourself?
