The pumpkin chocolate and almond bundt cake is a soft and moist dessert, with healthy ingredients, delicious, suitable for snack and breakfast.
Born from my love for pumpkin, I’d use it everywhere, the bundt cake is perfect for the fall/winter with its sweet scent and warm orange color. The cake is butter-free, but I added chocolate, almonds, and orange peel, you’ll love it, I’m sure it won’t last long.
The pumpkin chocolate and almond bundt cake has a soft and fluffy dough, scented with autumn. Simple to prepare and impressive, delicious and indulgent, instead of butter, I used oil, mix it all, and into the oven it goes. It will surprise you
Here are some other bundt cake recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 532.47 (Kcal)
- Carbohydrates 63.44 (g) of which sugars 37.17 (g)
- Proteins 7.82 (g)
- Fat 29.59 (g) of which saturated 4.23 (g)of which unsaturated 21.90 (g)
- Fibers 4.14 (g)
- Sodium 14.33 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pumpkin chocolate and almond bundt cake
- 10 oz yellow pumpkin (cleaned and cut into cubes)
- 3/4 cup olive oil
- 3 eggs
- 1 1/8 cups sugar
- 2 cups all-purpose flour
- 3/4 cup almonds
- 1 packet baking powder
- 1/2 cup chocolate chips
- 1 orange (grated peel)
Tools
- Blender / Mixer
- Kitchen Scale Amazon Brand – Eono Digital Kitchen Scale, Stainless Steel, weighs in grams and ounces, 5 kg / 1 g, 15-year warranty
- Electric Whisk
- Grater
- Sieve
- Cake Pan Guardini Gardenia, Springform Cake Pan 9.5 inches, Drip-free Bottom, Nonstick Coated Steel, Black
In the mixer, blend the pumpkin chunks with the oil until you get a cream. In a bowl, beat the eggs with the sugar using the electric whisk until fluffy, about a couple of minutes, add the grated orange peel. Add the sifted flour with the baking powder, a little at a time, continuing to mix. Incorporate the chopped almonds, and add the chocolate chips, previously floured, mix everything with a spatula.
Butter and flour a bundt cake mold of 9.5 inches (you see it in the picture, fantastic) pour the batter. Put in a static oven at 356°F for about 50 minutes, naturally always do the toothpick test before taking out, it should come out dry. Let the cake cool and unmold it on a plate.
The bundt cake keeps well for a few days without issues, in an airtight container.
