share on

Rustic Pumpkin Cake




Pumpkin flesh

300 grams

Type 1 wheat flour

300 grams

Brown sugar

80 grams

Sunflower oil

80 grams

Almond milk

200 mL

Baking powder for desserts

1 sachet


to taste


10 unit

Desserts from Italy

Rustic Pumpkin Cake

Rustic Pumpkin Cake

vegan with gluten with nuts source of D vitamins with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rustic Pumpkin Cake

A recipe dedicated to the queen of '# autumn: the #zucca! Ve present here in sweet version: a greedy #torta suitable for #colazione or #merenda no #lattosio and with few #calorie.

Rustic Pumpkin Cake step 1

step 1

In a bowl rather large whisk the eggs and sugar, then add the oil flush continuing to beat so creamy.

Rustic Pumpkin Cake step 2

step 2

Sieve the cooked pumpkin flesh in a previously baked and cut into small pieces after being rehydrated prunes and add the ingredients to the mixture, stirring gently.

Rustic Pumpkin Cake step 3

step 3

Apart mix the dry ingredients: sift flour, add baking powder and nutmeg to taste.

Rustic Pumpkin Cake step 4

step 4

Combine the dry ingredients and stir into the mixture if the mixture becomes too thick, add a small amount of water.

Rustic Pumpkin Cake step 5

step 5

Grease with a little oil and flour a cake pan with high sides, pour the mixture and cover their surface with the chopped almonds. Bake all at 200 ° C for about 40 minutes.

Loading pic