RECIPES Cake de calabaza - Pumpkin Cake

Vegan and Gluten Free Pumpkin Cake Recipe

Have you had Halloween pumpkins left over and you don’t know what to do with them? We propose you this super tender and aromatic Pumpkin Cake so that you can use this fantastic seasonal fruit.

It is a gluten-free and 100% vegan recipe, and the ingredients are very easy to find: pumpkin, pecan nuts, olive oil, coconut sugar, almond and rice flour, cornstarch, baking powder, salt and 5 spices.

We confess that vegan cakes are still a challenge for us, so we would love for you to make this recipe at home and tell us what you think. Any feedback is welcome!

INGREDIENTS

95 g Whole pecans
468 g Pumpkin puree
95 g Olive oil
107 g Coconut sugar
76 g Almond flour
95 g Whole rice flour
48 g Cornstarch
11 g Baking powder
3 g 5 spices mix
2 g Salt

PREPARATION

Wash and drain the pecans and roast for 10 minutes at 170 ºC in a static oven, or at 150 ºC in a fan oven, leaving the door slightly open to allow the steam to escape. Let cool at room temperature (20 ºC) and cut into rough pieces.

Wash and peel a pumpkin. Cut a slice from the part which has the seeds and keep aside. Remove the seeds from the rest of the pumpkin and cut into about 2 x 2 cm dices. Cook in plenty of salted water for 20 minutes, drain, purée and weight the quantity used in the recipe.

Mix the purée and oil with a hand blender. Stir in the sugar and the almond flour, working vigorously with the hand blender.

Sift the rice flour, cornstarch, baking powder, salt, and spice mix together, stir into the previous mixture and work with the hand blender until a homogenous mixture forms.

Incorporate the chopped pecans with a rubber spatula.

On a tray lined with baking paper, place a stainless-steel frame (about 18 x 18 x 4 cm). Pour the cake mixture into the frame.

Place the pumpkin slice on the center of the cake mixture and bake for 35 minutes at 170 ºC in a static oven, or at 150 ºC in a fan oven.

Let cool at room temperature (20 ºC), remove the frame with the help of a knife and carefully remove the cake from the paper.