Pumpkin, Apple & Raisin Cake


Recipe experiments are a curious thing. They often start with a bunch of leftover ingredients, an idea, and lots of hope that what comes out in the end will not give anyone a food poisoning.

More often than not, things turn out alright.

On occasion we take it too far and cook something truly inedible.

And sometimes, just sometimes, experimentation leads to something absolutely mouthwatering.

This is exactly what happened in this case. Lots of pumpkin that needed to be cooked, some dry ingredients and fruit were found in the cupboard and what do you know - an hour later a delicious cake came out of the oven.

Delicious and full of goodness - with tons of vitamin A, vitamin E, healthy fats and magnesium among other. And, it’s also gluten, egg and dairy free!

To make it, you will need about an hour in total (this includes 40 min of baking) and these ingredients for one tray of cake:

For the body of the cake:

  • 700g of Hokkaido pumpkin

  • 100g of ground almonds

  • 3 tablespoons of chia seeds

  • 2 tablespoons of flax seeds

  • 2 cups of chickpea or oat flour (you can also use any other gluten-free flour, ideally from whole-grains. However, please keep in mind that this might alter the taste a little.)

  • 1/4 cup of maple syrup

  • 2 handfuls of raisins

  • 2 tablespoons of melted coconut oil

  • 1 teaspoon of cinnamon

  • 1/2 teaspoon of ground cloves

  • 1/2 teaspoon of ground nutmeg

For the topping:

  • 3 freshly grated apples

  • 1/2 cup of chopped hazelnuts or pecan nuts

  • 1/2 cup of raisins

  • 1/2 teaspoon of cinnamon


How to make the body of the cake:

Steam or boil the pumpkin for 15 min. Remove the water in which the pumpkin has been cooked, cool it down and store it in the fridge - you can use this for a soup or a stew later on.

In the meantime, soak chia and flax seeds in 1/2 cup of warm water for 15 min until a gelatinous mix forms. Stir often.

Transfer the pumpkin into a blender and add soaked seeds, coconut oil, maple syrup, cinnamon, cloves and nutmeg. Blend for 1-2 min.

Add ground almonds, flour and raisins and blend until you get a smooth mixture. If the mix is too liquid, add more flour.

Transfer the mix into a slightly greased baking tray.

How to make the topping:

In a separate bowl mix the raisins, chopped hazelnuts and grated apple, and spread it evenly on top of the cake dough in the baking tray.

Bake at 175 C for about 40 min (depending on how large the baking tray and subsequently the cake is), cool down and enjoy!


Want to keep up to date with our recipes, nutrition tips & upcoming nutrition masterclasses?