The pumpkin chocolate and almond bundt cake is a soft and moist dessert with healthy ingredients, delicious, suitable for snack and breakfast.
Born from my love for pumpkin, I’d use it everywhere, the bundt cake is perfect for autumn/winter with its sweet scent and warm orange color. The cake is butter-free, but I have added chocolate, almonds, and orange zest, you’ll love it, I’m sure it won’t last long.
The pumpkin chocolate and almond bundt cake has a soft and fluffy dough, scented with autumn. Simple to prepare and impressive, delicious and indulgent, instead of butter, I used oil, mix everything, and into the oven. It will amaze you
Below are other bundt cake recipes:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 532.47 (Kcal)
- Carbohydrates 63.44 (g) of which sugars 37.17 (g)
- Proteins 7.82 (g)
- Fat 29.59 (g) of which saturated 4.23 (g)of which unsaturated 21.90 (g)
- Fibers 4.14 (g)
- Sodium 14.33 (mg)
Indicative values for a portion of 165 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 for pumpkin chocolate and almond bundt cake
- 2 1/2 cups yellow pumpkin (cleaned and diced)
- 2/3 cup olive oil
- 3 eggs
- 1 1/8 cups sugar
- 2 cups all-purpose flour
- 3/4 cup almonds
- 1 packet baking powder
- 1/2 cup chocolate chips
- 1 orange (zest grated)
Tools
- Blender / Mixer
- Kitchen scale Amazon Brand – Eono Digital Kitchen Scale, Stainless Steel, Weighs in Grams and Ounces, 5 kg / 1 g, 15 Year Warranty
- Electric whisk
- Grater
- Sieve
- Cake pan Guardini Gardenia, Springform Pan with 2 Bases 9.5 inches, Leakproof Base, Nonstick Coated Steel, Black Color
In the mixer, blend the pumpkin pieces with the oil until you get a cream. In a bowl, whisk the eggs with the sugar using the electric whisk until frothy, about a couple of minutes, and add the grated orange zest. Add the sifted flour with baking powder, a little at a time, continuing to mix. Stir in the chopped almonds and add the flour-coated chocolate chips, mix everything with a spatula.
Butter and flour a bundt cake pan of 9.5 inches (as seen in the picture, fantastic) and pour in the batter. Place in a static oven at 350°F for about 50 minutes. Always do the toothpick test before removing from oven; it should come out dry. Let the cake cool and remove it onto a plate
The bundt cake keeps well for several days in an airtight container.
