Pumpkin Cake
There's nothing more delightful than homemade cakes, made by ourselves, captivating the taste buds of our entire family. Today, I want to introduce you to a fluffy pumpkin cake recipe that I'm sure you'll love.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Cakes
Cuisine: Colombian
Keyword: ahuyama cake, auyama cake, Pumpkin cake
Servings: 14
Calories: 221kcal
- 1 and a half cups of cooked pumpkin without seeds or skin.
- 1 cup of honey.
- 5 eggs.
- 1 teaspoon of baking powder.
- 1 teaspoon of vanilla extract.
- 2 cups of oat flour.
- 1 teaspoon of ground cinnamon.
- 1 teaspoon of powdered or grated ginger.
- ½ cup of roughly chopped walnuts.
Place all ingredients in a bowl - oat flour, pumpkin, eggs, honey, baking powder, vanilla extract, cinnamon, and ginger. Using a mixer, blend until you achieve a liquid consistency. If you don't have a mixer, you can use a blender.
In the oven-safe tin, add a little oil and evenly spread it throughout the tin using a napkin.
Pour the mixture into the tin and add the roughly chopped walnuts.
Preheat the oven to 180°C (350°F).
Bake the mixture for about 35 minutes or until a knife inserted comes out clean.
Remove from the oven, unmold, and let it cool.
Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 194mg | Potassium: 265mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3392IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 1mg