Pumpkin and Chocolate Chip Bundt Cake.

Also with dietary guidelines for low G.I
Traditional recipe and also with the Thermomix
A sweet breakfast or snack, tasty and rich in vitamins, soft and light with options to become a low glycemic index dessert.
For those without dietary issues and who want to enrich it, you can add crushed nuts or raisins to the mixture.

Ingredients

Let’s go grocery shopping

9.5 oz pumpkin (diced)
2/3 cup sunflower seed oil (or 0% Greek yogurt)
1 cup sugar (or 210 g erythritol or 50 g stevia)
2 cups all-purpose flour (or whole wheat or Fiber flour)
0.8 cup almond flour (or coconut)
1 packet baking powder
1 packet vanillin
0.5 cup dark chocolate chips
Half tablespoon orange zest
3 eggs

Pumpkin and Chocolate Chip Bundt Cake

Tools

What we need to make the

1 Blender or the Thermomix
1 Electric Whisk
1 Bowl
1 Bundt Pan

Steps

Let’s cook the

The Preliminaries
Remove the eggs and pumpkin from the fridge at least 1 hour before cooking.
Peel the pumpkin, remove seeds and fibers, and dice it.
Traditional Recipe
Blend the pumpkin with sunflower oil in the blender until smooth and homogeneous. Grate the organic orange zest and add it to the blended pumpkin.
Sift the flours with the baking powder and vanillin together, and set aside.
Preheat the oven to static mode, or if you have the cake option, set to 347°F.
Now that we have all the preparations, take the electric whisks, and in a bowl, combine the room temperature eggs and sugar or sweetener,
and whisk until the mixture is nice and frothy.
Set aside the whisks and grab a spatula.
Gradually add a bit of the flour mixture to the beaten eggs, mix, then,
a bit of pumpkin puree, and mix with upward and downward circular motions,
without adding more until the ingredients are well incorporated. Now it’s the almond flour’s turn.
Finish everything, and once all ingredients are incorporated, move on to the chocolate chips. Add them to the mixture and always mix with the spatula from top to bottom with circular motions.
In doing so, we have incorporated air, and the bundt cake will be fluffy.
Pour everything into a greased and floured 9.5-inch bundt pan.
If you don’t have a bundt pan, use a 9.5-inch round springform pan.
Bake for about 55 minutes, then perform the toothpick test. Once baking is done, turn off the oven, open the door, and let cool inside the oven.
Once the bundt cake is cool, invert the pan with the help of a plate and remove it.
If desired, you can dust the bundt cake with powdered sugar or powdered erythritol.
Remove the eggs and pumpkin from the fridge at least 1 hour before cooking.
Peel the pumpkin, remove seeds and fibers, and dice it.
Sift the flours with the baking powder and vanillin together, and set aside.
Preheat the oven to static mode, or if you have the cake option, set to 347°F.
Place the orange zest in the bowl and chop 10 sec. speed 8. Collect with the spatula and add the diced pumpkin and oil. Blend for 1 min speed 8.
Collect with the spatula and transfer to a bowl. Wash and dry the bowl.
Insert the butterfly, add the room temperature eggs and sugar or sweetener in the Thermomix, and whip for 3 min speed 3.5
Remove the butterfly, keep the Thermomix moving at speed 2, and from the lid hole, gradually introduce a bit of the flour mixture, mix, then a bit of pumpkin puree, and mix, without adding more until the introduced ingredients are well incorporated
Finish everything, and once all ingredients are incorporated,
add the chocolate chips, then set the reverse function on, and at speed 2, add the chips to the mixture for 1 min speed 2 reverse.
Pour everything into a greased and floured 9.5-inch bundt pan.
If you don’t have a bundt pan, use a 9.5-inch round springform pan
Bake for about 55 minutes, then perform the toothpick test. Once baking is done, turn off the oven, open the door, and let cool inside the oven.
Once the bundt cake is cool, invert the pan with the help of a plate and remove it.
If desired, you can dust the bundt cake with powdered sugar.
Here is the Pumpkin and Chocolate Chip Bundt Cake ready.