Pumpkin (Chocoa) Cake

After making pumpkin soup, pumpkin risotto and roasted pumpkin seeds, we had still some pumpkin left over and had to make a cake.

I took inspiration from this, but I just could not bring myself to use so much sugar or vegetable oil, so I revisioned slightly the ingredients. The result was still quite soft and moist.

  •  4 large eggs
  • 150gr sugar
  • 150ml vegetable oil
  • 150ml milk
  • 420gr blended fresh pumpkin
  • 450gr self raising flour
  • 1 tbsp raw cocoa
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp cinnamon


  • mix everything together well
  • Pour in a 25cm diameter buttered cake tin.
  • Cook in a pre-heat (180°C) oven for 35 minutes.


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