The fluffy pumpkin cake is an autumn dessert that will captivate you with its simplicity and deliciousness. To prepare this pumpkin dessert, you don’t need to boil or steam the pumpkin before using it. Just cut it into chunks and blend it raw, saving you a lot of time.
Furthermore, this cake with raw pumpkin is also very quick to prepare: once the pumpkin is blended, you just need to add all the other ingredients and it will be ready to bake. This is one of those recipes that you should always keep handy because a quick pumpkin cake this soft and delicious is not easy to find!
Usually, pumpkin is paired with chocolate, as in this pumpkin and chocolate chip loaf or in pumpkin and chocolate muffins, or with nuts or fresh fruit, such as in the pumpkin and almond ring cake or the apple and pumpkin cake. This time, however, I wanted to make a simple pumpkin cake that enhances the flavor and sweetness of the pumpkin and is especially quick to prepare, using few ingredients and easy steps.
The result was truly surprising: once out of the oven, I had a soft pumpkin cake with a very pleasant texture, as it is moist just right without being excessively dense. It’s really good as it is, but if you want to make it even tastier and more indulgent, you can also fill it with custard with two eggs or with a chocolate custard or no-cook yogurt cream.
Moreover, this is a lactose-free pumpkin cake: this dessert, in fact, is prepared without using any type of dairy products, making it suitable not only for those intolerant to lactose but also for those allergic to milk.
Well, now let’s move on to the recipe and see how to prepare this fluffy pumpkin cake ready to bake in 5 minutes. At the end of the recipe, you will also find the procedure for preparing the Bimby pumpkin cake, although the process is so simple that you just need any mixer or blender you have at your disposal.
Here are some links to other pumpkin recipes that might interest you since pumpkin is in season right now!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall
- Energy 366.31 (Kcal)
- Carbohydrates 65.74 (g) of which sugars 34.58 (g)
- Proteins 5.74 (g)
- Fat 10.95 (g) of which saturated 1.73 (g)of which unsaturated 8.63 (g)
- Fibers 0.74 (g)
- Sodium 28.75 (mg)
Indicative values for a portion of 140 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 to prepare the fluffy pumpkin cake
- 9 oz pumpkin (raw and cleaned)
- 2 cups all-purpose flour
- 1 cup potato starch
- 1 cup sugar
- 4 eggs
- 6 tbsp sunflower oil
- 6 tbsp fruit juice (Orange or Ace flavor)
- as needed lemon zest (grated)
- 1 packet vanillin
- 1 packet baking powder
- as needed powdered sugar
Necessary tools for the fluffy pumpkin cake
- Blender
- Knife
- Cake Pan 10 inches
Steps to prepare the fluffy pumpkin cake
Let’s see how to prepare this easy and super delicious soft and fragrant raw pumpkin cake.
First, clean the pumpkin and cut it into small pieces. Put it in a blender or food processor and blend it until you get a puree.
Add the grated lemon zest, eggs, oil, and juice. Blend again for a few seconds to combine the ingredients.
Add the dry ingredients: the flour, potato starch, vanillin, and baking powder. For an even fluffier result, you can also sift them before using.
Blend again until you obtain a smooth, homogeneous, and slightly liquid mixture. If you scroll through the recipe, in the Bimby method, you will find a short video showing how the batter should look.
Butter and flour a 10-inch diameter cake pan and pour in the batter.
Bake in a preheated oven at 340°F static for about 45 minutes, switching to ventilated mode for the last 15-20 minutes of baking. This step in the baking process is very important because the batter, being quite liquid, needs to “dry out” before the cake is taken out of the oven.
In any case, do the toothpick test after the first 40 minutes of baking, and if the batter is still wet, cover the surface of the cake with a sheet of aluminum foil and continue baking for a few more minutes.
Once ready, turn off the oven and let the cake cool in the oven with the door slightly open.
When it has completely cooled, remove it from the pan, place it on a serving plate, and dust it with powdered sugar.
Your soft pumpkin cake is ready to be enjoyed in all its goodness!
Now let’s see how to prepare the fluffy pumpkin cake with the Bimby.
In the mixing bowl, add the lemon zest and sugar. Blend for 10 sec. at speed 10.
Add the pumpkin cut into pieces.
Blend for 1 min at speed 8.
Add the eggs, oil, and fruit juice. Blend for 10 sec. at speed 5 to combine the ingredients.
Also add the dry ingredients: vanillin, flour, potato starch, and baking powder. Blend for 1 min at speed 5.
The consistency should be like this. As you can see, the batter is not very thick.
Put the batter in a greased and floured cake pan.
Bake in a preheated oven at 340°F for about 45 minutes. For the first 25-30 minutes, keep the oven in static mode, for the remaining 15-20 minutes bake the cake in ventilated mode.
Before turning off the oven, do the toothpick test, and if the batter is still wet, cover the surface of the Bimby pumpkin cake with a sheet of aluminum foil and continue baking for a few more minutes.
Once ready, let the cake cool in the turned-off oven with the door slightly open.
When it’s cold, place it on a serving dish and dust it with powdered sugar.
Your soft and fragrant pumpkin cake is ready to be enjoyed for breakfast, snack, or any other time you crave something sweet. Look at that fluffiness!
Storage
The fluffy pumpkin cake keeps for 2-3 days covered with an aluminum foil or in a well-sealed container.
If you like, you can portion it, store it in freezer bags, and freeze it. When you need it, just take it out of the freezer a few hours before or you can defrost it in the microwave with the defrost function.
FAQ (Questions and Answers)
What type of pumpkin can be used to prepare the pumpkin dessert?
Any variety of pumpkin is fine, although ideally, it should be a pumpkin with firm and less watery flesh, like the Delica pumpkin.
Can I add chocolate chips or fresh or dried fruit to this cake?
No, the batter of this cake, being not very dense, is not suitable for additions of dried fruit or chocolate chips (they would end up at the bottom) or fresh fruit: in particular, the latter would add further moisture and liquids to the cake, and it might not bake properly.
Can I substitute the fruit juice?
Sure, you can also use freshly squeezed orange or mandarin juice, or if you want to use milk (dairy or plant-based), you can use it in the same amount as the juice.
