The Pumpkin and Coconut Pound Cake is a soft dessert, naturally fragrant, perfect for enjoying at breakfast or snack time when you want something light yet indulgent.
The combination of pureed pumpkin and coconut flour gives it a unique softness, while the chocolate chips add an irresistible touch that makes each slice even more inviting. It’s a simple recipe, quick and perfect even for beginners: just mix everything, and the cake rises on its own, high and regular.
This version is butter-free and with a controlled use of sugars, ideal for those who love homemade desserts with a balanced taste that is not overly sweet.
The pumpkin, cooked and pureed, replaces some of the fats and keeps the batter soft for days. The coconut flour, on the other hand, adds a delicate aroma that pairs beautifully with chocolate and flavors such as orange or cinnamon. You can serve it plain, with a dusting of powdered sugar, or slice it and slightly toast it for an even more fragrant breakfast.
For convenience, I used the Thermomix, but the procedure, which is very simple, is explained in the recipe.
READ FAQ AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups pumpkin (pre-cooked and pureed)
- 1/2 cup brown sugar
- 2 eggs (medium)
- 3 3/4 tbsp rice oil (or other mild oil)
- 2 tbsp whipping cream (or milk, also plant-based)
- 1/2 cup coconut flour
- 1 1/4 cups type 1 flour
- 1/3 cup dark chocolate chips
- Half packet baking powder
- orange zest
- ground cinnamon
Steps
The preparation time of 5 minutes refers to using the Thermomix; it will take a few more minutes with beaters. PREHEATED OVEN 320/340°F
Pour the brown sugar and washed and dried orange zest into the bowl: 10 seconds/speed 10. Scrape down the sides of the bowl.
Add the eggs: 2 minutes/speed 4.
Pour in the cream or milk.
At this point, also add the pumpkin pulp (I had already cooked and pureed it for another recipe).
Pour in the dry ingredients, cinnamon, and a pinch of salt: 15 seconds/speed 4.
Add the chocolate chips: 8 seconds/speed 4. Fill a disposable paper mold with the mixture, level it, and bake in a preheated oven at 320°F (fan-forced) for about 40 minutes or 340°F for 45 minutes. (The toothpick test always applies). Let it cool and then enjoy.
Mixing with Electric Beaters:
Lightly beat eggs + sugar until they become frothy.
Add pumpkin + oil + cream and mix well.
Sift type 1 flour + coconut flour + baking powder + cinnamon + salt and add them to the mixture, gently mixing.
Incorporate the cold chocolate chips.
Pour into the Cuki mold, filling it about 70–75%.
Bake in a fan-forced oven at 320°F for 40–45 min. Check with a toothpick after 35 min.
Cool for 10 min in the mold, then unmold.
Tips:
Storage: 3–4 days at room temperature, well covered.
Dry the pumpkin very well: this is crucial to prevent the pound cake from becoming soggy or collapsing in the center.
Do not overmix the batter: stop as soon as the flour is absorbed to keep it soft.
Insert a toothpick in the center after 30 minutes of baking: in a fan-forced oven, it tends to brown faster but might not be cooked inside.
Use frozen chocolate chips: it helps keep them from sinking.
If the batter exceeds the Cuki mold, fill a muffin cup with the excess: it bakes in 20 minutes.
Once cooled, you can freeze slices individually for quick breakfasts.
FAQ (Frequently Asked Questions)
Can I replace the coconut flour?
Yes, you can use almond flour (45 g) or chestnut flour. With coconut flour, the pound cake remains slightly softer.
Can I use white sugar instead of brown sugar?
Yes, it’s a matter of taste and color, as brown sugar gives a different color to the batter.
Should the pumpkin be weighed cooked or raw?
Cooked. With 200 g of cooked and well-dried pumpkin, you get the ideal consistency.
Can I substitute the oil?
Instead of oil, you can use 40 g of melted butter.
Can it be made without chocolate chips?
Yes, but they greatly help the softness and taste. You can replace them with raisins or chopped nuts.
