The pumpkin and chocolate plumcake is a soft, delicious dessert perfect for everyday breakfast or snack. After sharing the lemon and mascarpone plumcake recipe, I couldn’t resist having you try the pumpkin version.
This light pumpkin plumcake is certainly lighter because it is without mascarpone and butter, but with yogurt and made delicious by many chocolate chips. It is very easy to prepare! If you prefer, you can use electric whisks, but a hand whisk will also do. The important thing is to work the eggs with the sugar very well until they are light.
Also ideal to offer to the little ones at home for a snack. Everyone loved it at home, both adults and children. Curious to find out how to prepare it? Let’s go to the kitchen together, because the pumpkin and chocolate chip plumcake will be ready in a click!
If you’re interested in other sweet recipes for breakfast or snack, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 428.83 (Kcal)
- Carbohydrates 70.94 (g) of which sugars 31.44 (g)
- Proteins 10.40 (g)
- Fat 13.64 (g) of which saturated 3.05 (g)of which unsaturated 8.41 (g)
- Fibers 1.17 (g)
- Sodium 58.72 (mg)
Indicative values for a portion of 166 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
- 10.5 oz pumpkin (weight already cleaned)
- 3 eggs
- 3.5 tbsp vegetable oil
- 0.5 cup plain yogurt
- 2/3 cup sugar
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 1 packet baking powder
- 1/4 cup chocolate chips
- powdered sugar (to taste)
Tools
- Hand whisk or electric beater
- Blender
- Plumcake mold 10 x 4 inches
- Bowl
- Cutting board
- Knife
Steps
First, clean the pumpkin. Remove the skin and seeds and get 300 g (10.5 oz) of it. Then cut it into cubes and transfer the pumpkin pieces into a blender. Add the oil and yogurt and blend for a few minutes until you get a cream.
Separately, put the eggs and sugar in a bowl. Work them very well with a hand whisk or a blender until they become light and frothy. Then add the pumpkin puree and mix again.
Now add the flour, baking powder, and potato starch and continue to mix until you get a smooth and lump-free mixture. Then pour in the chocolate chips and mix them into the batter. Pour the plumcake batter into a mold lined with parchment paper, measuring 10×6 inches.
Bake the cake in a preheated static oven at 350°F for 60 minutes. Check the cooking with a toothpick. If it comes out dry, then it’s time to take the cake out of the oven. Otherwise, continue cooking for the necessary time.
After the cooking time, let the plumcake cool. Then remove it from the mold and serve it with powdered sugar.
Storage and Tips for Pumpkin and Chocolate Plumcake
The pumpkin and chocolate chip plumcake can be stored in a cool, dry place for 3 or 4 days.
FAQ Questions and Answers for Pumpkin and Chocolate Plumcake
If I don’t have potato starch, what can I replace it with?
As an alternative to potato starch, you can use the same weight of flour.
