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Nut-Free Pumpkin Cake Recipe
It’s Spooky Season! That means it’s time to test a whole host of Halloween recipes and make the most of fresh pumpkin.
One of our favourite Halloween pumpkin recipes is pumpkin cake. It’s moist, spiced and goes perfectly with a hot autumnal drink. Pumpkins are one of the most overlooked and versatile ingredients, they work incredibly well as a sweet treat or can be roasted for a savoury autumnal addition to your roast dinner – it’s just a shame that they’re not available year round. But that just means that we have to make the most of them while they’re in season and in the shops.
Benefits of Pumpkin
There are heaps of benefits to incorporating pumpkin into your diet, from the nutritional benefits to the other ways that it supports your body.
Vitamins - Pumpkin is packed with vitamins, including vitamin A, C E and some B vitamins too.
Low in Calories - Despite being nutrient dense, pumpkin is low in calories.
High in Fibre - The fibre content in pumpkin supports digestive health and can help to regulate blood sugar levels.
Good for Heart Health - Pumpkin contains potassium which can help regulate blood pressure and support overall heart health.
Rich in Antioxidants - Containing antioxidants such as beta-carotene, pumpkin can help fight inflammation and potentially reduce the risk of chronic diseases.
Supports Healthy Skin - The antioxidants in pumpkin can serve as a natural suncream and protect the skin from UV damage. Vitamin C also plays a role in collagen production, which is important for reducing visible signs of aging.
Promotes Eye Health - As some of the antioxidants in pumpkin convert into vitamin A within the body, your eye health is supported. Regular pumpkin consumption can even help to protect against eye conditions.
Budget Friendly - One of the main benefits of pumpkin is that it is inexpensive, especially when they're in season
If you’re looking for Halloween food ideas, look no further than the simple pumpkin. Not only are they great fun to carve, but they’re incredibly beneficial to consume too.
The Recipe
We believe the best pumpkin cake combines autumnal spices, makes the most of fresh pumpkin and incorporates a nice kick of ginger for the perfect sweet heat. This delicious recipe includes all of this, making the perfect autumnal treat or great for your next Halloween party.
Ingredients
Pumpkin Cake Ingredients:
300g pumpkin puree (one small pumpkin to make your own, instructions below)
200g plain flour
150g brown sugar
100g granulated sugar
120ml vegetable oil (or any neutral oil)
3 large eggs
10g fresh ginger, finely grated (about 2 teaspoons)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger (optional)
1 teaspoon baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
100ml whole milk or buttermilk
Cinnamon Cream Cheese Frosting Ingredients:
250g cream cheese (softened)
100g unsalted butter (softened)
150g icing sugar (sifted)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Method
Step 1: Pumpkin Puree:
Skip this step if you were able to find canned pumpkin puree.
Preheat the oven to 190°C (375°F).
Cut the pumpkin in half and scoop out the seeds and stringy bits. Place the pumpkin halves, cut-side down, on a tray or teppanyaki plate lined with baking parchment.
Roast the pumpkin for 45-60 minutes or until the flesh is tender when pierced with a fork. Remove from the oven and allow the pumpkin to cool slightly, then scoop out the flesh.
Puree the cooked pumpkin in a food processor until smooth. If the puree seems watery, you can drain it through a sieve or cheesecloth to remove excess liquid.
Measure out 300g of the pumpkin puree for the cake, and save any extra for future use (it can be frozen).
Step 2: Cake:
Preheat your oven to 175°C (350°F). Grease and flour a 20cm x 20cm (8-inch square) cake pan or use two 15cm (6-inch) round pans for a layered cake.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground ginger (if using), and cloves.
In another bowl, mix the pumpkin puree, freshly grated ginger, brown sugar, granulated sugar, and vegetable oil until well combined.
Add your eggs into your puree mixture one at a time, making sure to beat thoroughly after each one.
Now, slowly combine your dry ingredients, stopping occasionally to add in some of your milk or butter milk. Continue until all cake ingredients are combined.
Pour the cake batter into the prepared cake pan(s) and smooth the top with a spatula.
Bake for 35-40 minutes, or until when pierced with a skewer it comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Cinnamon Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until smooth.
Gradually combine the icing sugar, mixing until fully incorporated.
Mix in the ground cinnamon and vanilla extract, then beat until the frosting is light and creamy.
Step 4: Assembly:
Once the cake is completely cool, spread the cinnamon cream cheese frosting over the top of the cake. If you’re making a layer cake, spread frosting between the layers and over the sides.
Optionally, dust with a little extra ground cinnamon.
Step 5: Serve:
Slice and enjoy!
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