The grated pumpkin bundt cake is made with raw pumpkin, making it very quick to prepare. The raw pumpkin in the batter gives it a softer and fluffier texture, an excellent dessert for breakfast or snack. To make it even more delicious, I added some orange liqueur, homemade by me ( here’s the recipe), for flavoring and to decorate with dark chocolate chips and coconut flakes. Additionally, this cake is made without butter and is therefore suitable for those who cannot consume dairy.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2/3 cup sugar
- 1 1/4 cups pumpkin
- 2/3 cup sunflower oil (or rice oil)
- 1 tbsp baking powder
- 1 pinch salt
- 1 tbsp orange liqueur
- 1/3 tbsp ground cinnamon
- 1/4 cup dark chocolate chips
- dried coconut (in flakes)
Tools
- 1 Pan
- 1 Grater
- 2 Bowls
- 1 Mixer
Steps
Peel the pumpkin and grate it using a coarse grater. Transfer it to a bowl and set aside.
Sift the flour with the baking powder and cinnamon.
Break the eggs into a bowl, add the sugar and salt.Beat with a mixer at high speed until the mixture is light and fluffy (about 10 minutes).
Lower the mixer speed to the minimum and gradually add the oil while continuing to beat.
Then add the pumpkin and mix well with the mixer.
Add the sifted flour with the baking powder, then the orange liqueur.Transfer the mixture into a previously oiled 24 cm pan.
Decorate with coconut flakes and dark chocolate chips.Bake in a preheated static oven at 350°F (180°C) for about 40 minutes.
Do the toothpick test; if it is not dry, continue for another 5-10 minutes.
Remove from the oven and let it cool.Unmold the grated pumpkin bundt cake onto a serving plate.
Tips
It keeps well in a cake container for about 5-6 days.
I recommend choosing a smaller, drier pumpkin like the hokkaido or the delica. These two varieties are perfect for making desserts, as they are not stringy and have a firm and dry flesh. An exception among large pumpkins is the wrinkled violin, which is also suitable for desserts.
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