Pumpkin and Chocolate Chip Cake

Including dietary guidelines for low GI. Traditional recipe and also with the Thermomix
A sweet breakfast or tasty snack rich in vitamins, soft and light with options to become a low glycemic index dessert.
This cake has also been adapted for those without dietary restrictions, and for those who want to enrich it, they could add some chopped nuts or raisins to the mix.

Ingredients

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1 3/4 cups pumpkin (diced)
2/3 cup sunflower oil (or coconut oil or 2/3 cup Greek yogurt)
1 cup sugar (or 1 cup erythritol or 1/4 cup Stevia)
2 cups all-purpose flour (or Fiber Flour or whole wheat)
3/4 cup almond flour (or coconut flour)
1 packet baking powder
1 packet vanillin
1/2 cup dark chocolate chips
1 orange (zest)
3 eggs

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Tools

What we need to make

1 Electric Whisk or the Thermomix
1 Pan springform 9.5 inches.
2 Bowls
1 Oven
1 Mixer

Steps

To make

Let’s start with the basics
Remove the eggs and pumpkin from the fridge at least 1 hour before cooking.
Peel the pumpkin, remove the seeds and fuzz, and dice it.
Blend the pumpkin with the sunflower oil in a blender until the mixture appears smooth and homogeneous. Grate the organic orange zest and add it to the blended pumpkin.
Sift together the flour with the baking powder and vanillin, and set everything aside.
Turn on the oven to static mode, or if you have the cake option, set it to 350°F.
Now that all the preparations are ready, take the electric whisks, and in a bowl, combine the room temperature eggs and the sugar or sweetener,
and whisk until the mixture is nice and frothy.
Put away the whisks and arm yourself with a spatula. Gradually add a bit of the sifted flour mixture to the whipped egg mixture, stirring,
subsequently, a bit of pumpkin puree, and mix with upward rotational movements,
Lastly, the almond flour, adding no more until the introduced ingredients are well incorporated.
Finish everything and as soon as you’ve incorporated all the ingredients, let’s move on to the chocolate chips, add them to the mixture, and always mix with the spatula from top to bottom with circular movements.
By doing so, we incorporated air and the pumpkin and chocolate chip cake will be soft.
Pour everything into a 9.5-inch cake pan greased and floured.
If you don’t have a ring cake pan, use a round springform pan also 9.5 inches.
Bake the pumpkin and chocolate chip cake for about 55 minutes, then perform the toothpick test. Once cooking is complete, turn off the oven, open the door, and let it cool inside the oven.
Once the pumpkin and chocolate chip cake is cool, use a plate to flip the pan and remove it.
If desired, you can dust the pumpkin and chocolate chip cake with powdered sugar or powdered erythritol.
Here is the Pumpkin and Chocolate Chip Cake
Peel the pumpkin, cut it into pieces, and place it in the bowl with the sunflower oil, orange peel, and blend for 15 sec. speed 8. Transfer everything to a bowl.
Sift the flours together with the baking powder and vanillin, and set everything aside.
Turn on the oven to static mode, or if you have the cake option, set it to 350°F.
Now that we have all the preparations, insert the butterfly and put the room temperature eggs and sugar or sweetener in the bowl, and whip for 3 min. speed 3 or until the mixture is nice and frothy.
Remove the measuring cup and activate speed 1 without time and gradually add a bit of flour mixture to the whipped egg mixture, let it mix, and then add some pumpkin puree, always letting it mix without adding more until the introduced ingredients are well incorporated. Finish everything and as soon as you’ve incorporated all the ingredients,
Turn off the Thermomix and move on to the chocolate chips, add them to the mixture and mix with the spatula from top to bottom with circular movements.
By doing so, we incorporated air and the bundt cake will be soft.
Pour everything into a 9.5-inch bundt pan greased and floured.
If you don’t have a bundt pan, use a round springform pan also 9.5 inches.
Bake for about 55 minutes, then perform the toothpick test. Once cooking is complete, turn off the oven, open the door, and let it cool inside the oven.
Once the cake is cool, use a plate to flip the pan and remove it.
If desired, you can dust the cake with powdered sugar.
and enrich it with more chocolate chips. Here is the Pumpkin and Chocolate Chip Cake