The pumpkin and hazelnut cake without eggs and butter is soft, healthy, and smells like autumn.
A cake as good as it is simple and genuine because it doesn’t have eggs or butter, but instead, it has lots of hazelnuts and chocolate chips!
In my recipe book, a pumpkin cake was missing, so here it is! Colorful, light, and delicious, perfect for a healthy snack or breakfast.
A cake accessible to everyone, easy to make, perfect for those intolerant to eggs and lactose!
I’d say it’s time to turn on the oven and prepare the pumpkin and hazelnut cake without eggs and butter together!
READ THE TIPS AND VARIATIONS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 407.26 (Kcal)
- Carbohydrates 46.37 (g) of which sugars 18.05 (g)
- Proteins 6.26 (g)
- Fat 22.56 (g) of which saturated 3.26 (g)of which unsaturated 12.61 (g)
- Fibers 2.51 (g)
- Sodium 15.63 (mg)
Indicative values for a portion of 130 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
Pumpkin and Hazelnut Cake without Eggs and Butter
- 1 cup pumpkin (weighed without skin)
- 2.25 cups type 1 flour
- 2/3 cup almond flour
- 1/2 cup sugar
- 2/3 cup water
- 1/2 cup almond milk (or other plant-based beverage)
- 1/2 cup rice oil (or sunflower seed oil)
- 1/2 cup hazelnuts
- 1/3 cup chocolate chips
- 1 tbsp baking powder
Tools
- Blender / Mixer
- Electric Whisk
- Cake Pan bundt cake 8/9 inches
Preparation of Pumpkin and Hazelnut Cake without Eggs and Butter
– Lightly toast the hazelnuts in a pan over medium heat for a few minutes, and let them cool slightly.
– Boil the water with the sugar (just until the sugar dissolves) and let it cool. Then add the syrup to the chosen plant-based beverage, in my case almond milk, mix, and set aside. (mixture)
– Blend the pumpkin cut into cubes with the oil and two tablespoons of the mixture.
– Sift the flour with the baking powder, add the almond flour and the pumpkin mixture, stirring with a wooden spoon. Gradually add the remaining mixture, still stirring with a wooden spoon.
– Add the chocolate chips and coarsely chopped hazelnuts.
– Grease the chosen pan, pour the mixture and bake in a preheated oven using the pastry function for about 37 minutes or static oven at 356°F for 30/35 minutes (always do the toothpick test).
– Unmold when the cake is completely cold, and sprinkle with a little powdered sugar.
Variations and Tips:
– Instead of a plant-based beverage (almond milk, rice milk, oat milk..) you can use orange juice; in this case, the sugar dose can go up to 3/4 cup.
– Granulated sugar can be replaced with cane sugar, keeping the dose unchanged.
– Instead of hazelnuts, you can use almonds or walnuts, still in the same quantity, coarsely chopped.
– The cake can be flavored with cinnamon, vanilla, or even with a generous grating of lemon zest.
– As always, type 1 flour can be replaced with all-purpose flour.
Frequently Asked Questions
Can I use a regular cake pan?
Of course, but use one that’s slightly smaller in diameter, otherwise it will come out a bit low.
I don’t have almond flour, how can I replace it?
With hazelnut flour that you can make by finely blending peeled hazelnuts, or use all regular flour and reduce the water quantity to 2/3 cup.
