The pumpkin and hazelnut cake without eggs and without butter is soft, healthy and smells like autumn.
A dessert as tasty as it is simple and wholesome because there are no eggs and no butter, but plenty of hazelnuts and chocolate chips!
In my recipe book I was missing a cake made with pumpkin, so here it is! Colorful, light and indulgent, perfect for a healthy snack or for breakfast.
A dessert accessible to everyone, easy to make and perfect for people intolerant to eggs and lactose!
I think it’s time to turn on the oven and make together the pumpkin and hazelnut cake without eggs and without butter!
READ THE TIPS AND VARIATIONS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Cooking time: 37 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 without butter
- 5 oz pumpkin (weighed without peel)
- 2 1/8 cups type 1 flour
- 5/8 cup almond flour
- 1/2 + 1 cup + tbsp granulated sugar
- 2/3 cup water
- 1/3 + 1 cup + tbsp almond milk (or another plant-based drink)
- 7 tbsp rice oil (or sunflower oil)
- 1/3 cup hazelnuts
- 1/3 cup chocolate chips
- 4 tsp baking powder
Tools
- Blender / Hand Mixer
- Hand mixer
- Cake pan bundt cake pan 8–9 in
Preparation of the pumpkin and hazelnut cake without eggs and without butter
– Lightly toast the hazelnuts in a pan over medium heat for a few minutes, then let them cool slightly.
– Bring the water and sugar to a boil (just long enough for the sugar to dissolve), then let it cool. Next, add the syrup to the chosen plant-based drink (in my case almond milk), stir and set aside. (mixture)
– Blend the pumpkin (cut into cubes) together with the oil and two tablespoons of the mixture.
– Sift the flour with the baking powder, add the almond flour and incorporate the pumpkin mixture, stirring with a wooden spoon. Gradually add the remaining part of the liquid mixture, still stirring with a wooden spoon.
– Add the chocolate chips and the coarsely chopped hazelnuts.
– Grease the chosen pan, pour in the batter and bake in a preheated oven using the pastry setting for about 37 minutes, or in a conventional oven at 356°F for 30–35 minutes (always do the toothpick test).
– Unmold when the cake is completely cool, and dust with a little powdered sugar.
Variations and tips:
– Instead of the plant-based drink (almond, rice, oat milk..) you can use orange juice; in that case the amount of sugar can be increased up to 3/4 cup.
– Granulated sugar can be replaced with brown sugar, keeping the same quantity.
– Instead of hazelnuts, you can use almonds or walnuts, using the same quantity and chopping them coarsely.
– The cake can be flavored with cinnamon, vanilla, or a generous grating of lemon zest.
– As always, type 1 flour can be substituted with type 00.
Frequently Asked Questions
Can I use a regular cake pan?
Of course, but use one with a slightly smaller diameter, otherwise the cake will be a bit flat.
I don’t have almond flour, how can I replace it?
Use hazelnut flour made by finely grinding peeled hazelnuts, or use all regular flour and reduce the amount of water to about 1/2 cup + 1 tbsp (about 130 g).
