Sugar-free pumpkin cake

AuthorChef
ScoreDifficultyEasy

This delicious pumpkin cake is loaded with a lot of winter fall flavor, made exclusively of healthy, natural and nutritious ingredients. You can add, like us, nuts and chocolate chips to make this cake an even more appetizing gift.

Pumpkin cake with nuts without sugar

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Healthy pumpkin cake with Thermomix

Take advantage of the pumpkin season with this healthy sponge cake
Who wants to celebrate autumn and winter with a piece of delicious pumpkin cake, very healthy - and that accompanying it with a hot and sparkling coffee will bring you more of an emotional memory?

When this time of year comes and pumpkins of different varieties begin to appear for all the market stalls, we really want to experiment with new recipes with this delicious delicacy of nature, whether desserts or salty dishes.

The recipe we teach you to prepare is a simplified and perfected version of a typical pumpkin and nut cake.

Enjoy without guilt: a pumpkin cake fit or "fit"

This pumpkin sponge cake recipe is made with oatmeal or oat flakes (although whole wheat flour can also be used), a small amount of oil and a nutritious and special ingredient such as pumpkin.

The touch of flavor that makes it a very special recipe is given by spices such as cinnamon, ginger and nutmeg.

Finally, to sweeten it we use dates, instead of resorting to refined sugars, honey or syrups. That is why we can say that this is a sugar-free baked pumpkin pie, unlike many others that you can find online with this same title, but that really carry other types of sweeteners that are not good for your health. So, if you're familiar with the term, we could consider it a cake realfooder 😉

Being a healthy option but very attractive, it is a very interesting cake for children. In addition, you can involve them in their preparation and thus spend an afternoon or a fun time with them. They will love it!

Juicy, with chocolate chips and easy to prepare.

If you fancy a whim, but something less sweet, this pumpkin and chocolate cake (in healthy version) is perfect for you: tender, subtly sweet, with a light taste of pumpkin and chocolate chips combined with a crunchy touch of chips walnuts

The result of this recipe is a cake with a very juicy interior. If you store it in a closed container, it lasts about three days outside the refrigerator, remember that it does not carry any type of additives.

If you want to keep it for longer, you can store it in the refrigerator. It can even be frozen. I recommend that, if you choose to freeze it, pre-cut it into pieces so you can thaw it in portions.

You can also prepare the same recipe without adding chocolate or without nuts. You will have a healthy oatmeal pumpkin cake just as delicious as this one, but with less caloric intake.

Rinde8 Servings
Preparation10 minutesCooking50 minutesTotal1 hr

Ingredients to make sugar-free pumpkin cake

60 g coconut oilyou can also use EVOO
150 g of date pasteor dates crushed in water
2 eggsbig
200 g pumpkinpeeled, raw and cut into small pieces
60 g of vegetable milkof soy, oatmeal or whatever you like
½ cdta of cinnamon powder
½ cdta ginger powder
¼ cdta nutmeg powder
1 cdta baking soda
1 pinch of salt
200 g flaked oatmealor in flour
Optional
50 g dark chocolateminimum 85% cocoa
50 g of walnutspeeled and chopped
10 filleted almondsto decorate

Preparation of pumpkin cake without sugar

1

Preheat the oven to 175ºC, meanwhile we will prepare the cake in the thermomix

2

Add the oil, date paste and eggs to the thermomix glass, beat everything for 20 seconds at 5 speed. Reserve.

3

Without washing the glass, add the vegetable milk, the pumpkin cut into small pieces and finish covering with water, program 15 minutes at varoma temperature, 2 speed.

4

After this time, add the spices and flour, our mixture of eggs, dates and oil, and schedule without time, at 4 speed.

We add the baking soda and salt. If we don't have oatmeal if we don't flake, you'll have to crush them before.

Stop when everything is uniform,

5

Pour into a baking dish preferably silicone and add the chocolate and chopped nuts over the mixture.

6

Bake for 45 minutes or until the cake is ready, remember that each oven is different so watch the color, and if in doubt, click the center of the cake with a stick or with a knife, it should be completely dry.

Remove and allow to enrich before unmolding.

Ingredients

60 g coconut oilyou can also use EVOO
150 g of date pasteor dates crushed in water
2 eggsbig
200 g pumpkinpeeled, raw and cut into small pieces
60 g of vegetable milkof soy, oatmeal or whatever you like
½ cdta of cinnamon powder
½ cdta ginger powder
¼ cdta nutmeg powder
1 cdta baking soda
1 pinch of salt
200 g flaked oatmealor in flour
Optional
50 g dark chocolateminimum 85% cocoa
50 g of walnutspeeled and chopped
10 filleted almondsto decorate

Instructions

1

Preheat the oven to 175ºC, meanwhile we will prepare the cake in the thermomix

2

Add the oil, date paste and eggs to the thermomix glass, beat everything for 20 seconds at 5 speed. Reserve.

3

Without washing the glass, add the vegetable milk, the pumpkin cut into small pieces and finish covering with water, program 15 minutes at varoma temperature, 2 speed.

4

After this time, add the spices and flour, our mixture of eggs, dates and oil, and schedule without time, at 4 speed.

We add the baking soda and salt. If we don't have oatmeal if we don't flake, you'll have to crush them before.

Stop when everything is uniform,

5

Pour into a baking dish preferably silicone and add the chocolate and chopped nuts over the mixture.

6

Bake for 45 minutes or until the cake is ready, remember that each oven is different so watch the color, and if in doubt, click the center of the cake with a stick or with a knife, it should be completely dry.

Remove and allow to enrich before unmolding.

Sugar-free pumpkin cake

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Hello,

If you like this recipe, it would make me very happy for you to join us facebook group of recipes on the thermomix, It's free and we had a great time 🙂 click on the following link:

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Ana Flavor