The pumpkin and coconut cake is the classic autumn cake, like the pumpkin cake without butter. In mid-September, we already find pumpkins at the market so besides delicious savory recipes, I also prepare this wonderful cake. My recipe uses wholemeal spelt flour and coconut flour. It’s also butter-free as I used coconut oil, making it great for those who are lactose intolerant. A delicate and soft cake, ideal for breakfast or a snack. The preparation of this cake is very simple, so let’s make it together.
I also leave you the recipe for:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 349.76 (Kcal)
- Carbohydrates 46.99 (g) of which sugars 25.11 (g)
- Proteins 7.85 (g)
- Fat 16.15 (g) of which saturated 9.06 (g)of which unsaturated 1.77 (g)
- Fibers 2.25 (g)
- Sodium 144.29 (mg)
Indicative values for a portion of 90 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
- 2.5 cups wholemeal spelt flour
- 1.15 cups sugar
- 4 eggs
- 1.5 cups pumpkin
- 6.5 tbsp coconut oil (or corn oil)
- 0.75 cup coconut flour
- 2 tsp vanilla essence
- 1 tbsp baking powder
- 1 pinch salt
You will need for the pumpkin and coconut cake
- Electric Whisk
- Baking Pan 9.5 inches with a springform ring
- Bowl
I cut, wash, and dry the pumpkin, chop it into small cubes, boil it, and then use a mixer to blend it into pulp. Next, with an electric whisk, I beat the eggs with granulated sugar until a light, airy mixture is obtained. Then I add the oil in a thin stream and continue to whisk.
In another bowl, I combine the wholemeal spelt flour, coconut flour, baking powder, and flavorings and mix them well together. I add the flours to our mixture, then the pumpkin, and with the whisk on low speed, I mix gently until a homogeneous mixture is obtained.
I pour the batter into a greased 9.5-inch diameter baking pan, bake at 356°F for about 45 minutes, and use the toothpick test to check if it’s done. Once baked, I remove the cake from the oven, let it cool, and then place it on a plate to be served, if desired, with a nice dusting of powdered sugar.
Storage
The cake should be stored under a glass dome for a maximum of 4 days.
Susy’s Advice
You can substitute coconut oil with corn or sunflower oil, as well as wholemeal spelt flour with wheat flour.
Want another recipe without butter? Then I leave you the one for the butter-free tart, it’s delicious!
See you soon, Susy.
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