Sugar-free pumpkin cake recipe!

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Preparation time 1 h 30 min
Difficulty Difficulty Easy
Contains gluten
Contains lactose
Not vegan
Vegetarian
Recipe category:
Desserts
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Oil use:
Baking

The weekend is here and so is our sweet recipe. Today we will make an Autumn afternoon snack: spongy pumpkin cake, easy to prepare and very healthy. Perfect for enjoying with children in the kitchen. Let’s have some fun! Here is the full list of ingredients and the step by step recipe.

Ingredients

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3tablespoon
Light Flavor Olive OilLight Flavor Olive Oil

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0.5cup
date paste (dates blended with water).
2
organic eggs
1cup
raw pumpkin cut into small pieces
0.5cup
vegetable drink or milk
0.5teaspoon
ground cinnamon
0.5teaspoon
ginger powder
0.25teaspoon
ground nutmeg
1teaspoon
baking soda
0.25teaspoon
salt
1cup
oats or whole-wheat flour
0.5tablespoon
85% cocoa dark chocolate (optional)
0.5tablespoon
walnuts (optional)

Instructions

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1
Preheat the oven to 380ºF.
2
In a bowl, beat the oil, date paste and eggs.
3
Cook the pumpkin in the microwave for 10 minutes, then mash it with a fork.
4
Add the spices, milk, baking soda and salt to the pumpkin mixture. Beat all the ingredients so that they mix well.
5
Add the flour. Beat everything and pour it into a silicone mold.
6
Add the chocolate and walnuts on top.
7
Bake for 50 minutes at high heat, checking that the inside is well cooked.
8
After this time, remove the cake from the oven. Leave to cool before removing from the mold and cut into slices.

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