The PUMPKIN CAKE is an autumn delicacy that enchants the palate with its soft and slightly sweet taste. But what happens if you desire a lighter version of this delight without sacrificing the taste? Here is the solution: a “Pumpkin Cake Without Butter“. This recipe is easy to prepare and perfect for a healthy breakfast or a tasty snack.
Preparing a pumpkin cake without butter is a delicious way to enjoy autumn flavors in a healthier way. Try it for breakfast or a snack, maybe accompanied by a cup of tea or coffee, and savor the authentic taste of the season.
Removing butter from the recipe significantly reduces the saturated fat content, making this cake a lighter, diet-friendly choice. Additionally, the pumpkin itself provides a creamy consistency and naturally sweet flavor to the cake.
The recipe for pumpkin cake without butter is very simple, prepare a pumpkin puree either cooked or raw if you don’t have much time, and it’s delicious.
Follow me in the kitchen today there’s the pumpkin cake without butter.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 cups pumpkin
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 packet baking powder
Steps
Boil the pumpkin then blend it, you can also use it raw if you prefer.
In a bowl, mix the pumpkin puree, sugar, oil, and eggs until you obtain a smooth mixture.
In another bowl, sift the flour, cinnamon, nutmeg, ginger, baking powder, and a pinch of salt.
Combine the dry ingredients with the pumpkin mixture and mix until all ingredients are well combined.
Pour the batter into a previously greased and floured baking pan of 9-10 inches.
Bake in a preheated oven at 350°F for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
Bon appétit
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Discover a simple and healthy recipe for making a delicious pumpkin cake. Perfect for breakfast or a snack, this autumn cake is a tasty way to enjoy the flavors of the season.
Pumpkin Cake Without Butter
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FAQ (Questions and Answers)
Can I use raw pumpkin?
Yes, you can peel and blend fresh pumpkin to make the puree.
Can I replace brown sugar with regular sugar?
Yes, but brown sugar contributes to giving the cake a richer taste.
Can I add nuts or raisins to the batter?
Certainly! Adding dried fruits or raisins can enhance the flavor.
Can I freeze this pumpkin cake?
Yes, you can freeze individual slices to preserve them longer.
Is this cake suitable for a gluten-free diet?
You can use gluten-free flour to make it suitable for a gluten-free diet.
