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.


Pancakes – reduced sugar

Pancakes, reduced sugar

  • Servings: 4
  • Difficulty: very easy
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Sunday morning and daddy’s pancakes. It doesn’t matter if outside is sunny or raining, pancakes make any Sunday special!


  • 120g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tbsp caster sugar
  • 120ml milk
  • 1 large egg, lightly beaten
  • 1 tbsp olive oil, plus extra for cooking


  1. Mix everything with a blender.
  2. Heat a frying pan with a little oil on a medium heat.
  3. Pour 2tbsp of batter.
  4. When the bubbles apper, flip it!
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  6. Cook for another 2 to 3 minutes.
  7. Eat.
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Carrot Cake – reduced sugar

Carrot Cake - reduced sugar

  • Servings: 8
  • Difficulty: easy
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Today Lucy was a Bunny and demanded a carrot cake for her Daddy’s birthday, as simple as that… the only little particular was that, as far as I can recollect, Daddy’s birthday falls in July!

For the filling I have used the milk based cream from the chocolate roll recipe.


  • 300gr self-raising flour
  • 100ml vegetable oil (I wouldn’t suggest olive oil)
  • 4 eggs
  • 2 tbsp sugar
  • 4 dates (even more, but I only had 4 left)
  • a handful of raisins
  • 2 handfuls of (wal)nuts (I could only find mixed nuts)
  • 350gr of carrots
  • 1tsp bicarbonateof soda
  • 1tsp cinnamon


  1. Pre-heat the oven to 180 ° C.
  2. Grate the carrots, dates and nuts (I used our robot grater).
  3. In a bowl mix all the ingredients together.
  4. Line with parchment paper a 25cm cake tin.
  5. Pour the mix in the cake tin and cook for approximately 30 min.
  7. While it is cooking, prepare the filling. I have used the same milk based cream from the chocolate roll.
  8. Let it cool, then cut horizontally in half, fill with your favourite cream and reassemble.
  9. Eat.




Chocolate roll – reduced sugar

Chocolate roll - reduced sugar

  • Servings: 10
  • Difficulty: medium
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This recipe has been heavily inspired by this gooey one: http://ricette.giallozafferano.it/Rotolo-al-cacao-con-crema-al-latte.html

In my version I considerably reduce the quantities of sugar and cocoa powder. I am not a huge fan of sugar rushed kids 😉

Best served with fresh strawberries!


    For the cream:
  • 500ml full (or half) fat milk
  • 40gr of corn starch
  • 1tbsp of honey
  • 300ml of whipping cream
  • 1tbsp of icing sugar
  • For the rolling sponge:

  • 4 medium eggs
  • 2tbsp caster sugar
  • 1tbsp honey
  • 50gr self-raising flour
  • 25gr cocoa powder
  • 1tsp vanilla extract
  • 1tsp bicarbonate of soda


  1. In a pan cook on a medium high heat milk, corn starch and honey until nicely thick.
  2. Pass the milk mixture in a bowl, cover with clingfilm (making sure the clingfilm will adhere to it to prevent the surface from hardening) and let it cool in the fridge.
  3. With a wisker whip the whipping ccream and sugar until nicely thick. Cover with clingfilm and place it in the fridge.
  4. Rolling sponge
  5. Whisk together the eggs, sugar, honey and vanilla extract until firmly bubbly and doubled in size.
  6. Gradually sieve in the flour, the cocoa powder and the bicarbonate of soda with a spatula with slow “8-shaped” movements, to prevent the bubbles to escape.
  7. Pre-heat the oven to 180°C traditional setting.
  8. In a large tray, sprinkle some water and place parchment paper.
  9. Pour the mixture, making sure it will evenly cover all the surface.
  10. Cook for 12min and let it cool down.
  11. Assembling the roll

  12. Stir the milk mixture to soften it up. Slowly mix it up with the whipped cream.
  13. Place 3/4 of the cream on the rolling sponge.
  14. Roll the sponge and close it in its parchment paper.
  15. Let it rest for 2hrs in the fridge (we never do this step! 😉 ).
  16. Decorate the top with the left over cream.
  17. Cut in slices.
  18. Eat.
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