Of which 12.5 g sugars and 7.4 g saturated fat.
No-added-sugar version: 200 kcal and 3.9 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (pumpkin) · Vitamin E (almond) · Magnesium (almond)
Allergens egg, tree nuts
Spiced pumpkin cake
Fall spices in a moist, dense cake.
Ingredients
- 1 cup roasted pumpkin purée, well drained (245 g / 8½ oz)
- 1½ cups almond flour (150 g / 5½ oz)
- ½ cup coconut flour (56 g / 2 oz)
- 85 g (3 oz) white or brown sugar — no added sugar: ⅔ cup erythritol (120 g)
- 1 tsp ground cinnamon (2.6 g)
- ½ tsp ground ginger (0.9 g)
- ¼ tsp nutmeg (0.6 g)
- ¼ tsp ground cloves (0.5 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ⅓ cup melted coconut oil (66.7 g / 2¼ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the pumpkin purée with the eggs and coconut oil.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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