The Raw Pumpkin Cake is a simple and quick autumn dessert; soft and very fragrant. It is an easy and also quick recipe to prepare. It’s extremely soft and slightly moist. A cake that keeps for several days.
It’s very easy because the pumpkin is not cooked but blended raw! This is exactly what makes the cake soft for several days and gives it this wonderful orange color! Additionally, it is butter-free!
Know that it is amazing just natural, with a dusting of powdered sugar, for breakfast and snacks, to be accompanied by milk or fruit juice.
Choose a pumpkin that is firm and as less watery as possible (preferably those with green skin).
You will surely like these pumpkin recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 533.67 (Kcal)
- Carbohydrates 72.19 (g) of which sugars 35.81 (g)
- Proteins 9.37 (g)
- Fat 25.24 (g) of which saturated 2.79 (g)of which unsaturated 11.92 (g)
- Fibers 1.62 (g)
- Sodium 37.36 (mg)
Indicative values for a portion of 180 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
SOFT RAW PUMPKIN CAKE INGREDIENTS
- cup vegetable oil
- 3 cups all-purpose flour
- 1 cup pumpkin
- fresh liquid cream
- 1¼ cups sugar
- 3 eggs
- 1 packet baking powder
- 2 teaspoons ground cinnamon
- 1 orange zest (grated)
Tools
- 2 Electric Whisks
- 2 Bowls
SOFT RAW PUMPKIN CAKE PREPARATION
Blend the raw pumpkin with the vegetable oil until creamy.
In another bowl, beat the eggs with the sugar until they become frothy.
Pour the frothy mixture onto the pumpkin cream and mix again with the mixer.
Add the cream, sifted flour, and baking powder. Add a pinch of cinnamon and finely grated orange zest.
Pour into the greased (9-inch) cake pan and flour it.
Now bake at 350°F for about 50 minutes. Remove from oven and let cool. Decorate with powdered sugar.
Adriana’s Tips
It keeps for several days under a cake cover or in a food bag. You can omit the cinnamon if you don’t like it, perhaps adding chocolate chips or chopped nuts.
