Tasty pumpkin cake with whole wheat flour

This delicious pumpkin cake made with whole wheat flour is a flavorful, guilt-free dessert that’s perfect for the winter months.

Many people try to avoid certain types of food because they contain a lot of calories or carbohydrates. That’s nothing to worry about with this recipe though! We offer a delicious pumpkin cake made with whole wheat flour.

Pumpkin is a diuretic and cleansing food that is used in many different recipes around the world because of its sweet taste and ease of use.

Pumpkin has many health benefits, including being rich in:

• Vitamins A, B, C, and E
• Potassium
• Magnesium
• Zinc
• Omega-3 fatty acids

This recipe is excellent to try if you are carrying a little extra weight because this cake is very low in calories. Pumpkin is also good if you suffer from constipation thanks to its fiber content. It can also be good if you have problems with your eyes thanks to the vitamin A content. The lycopene that pumpkin also contains can also help cancer patients.

As if that wasn’t enough, pumpkin is really good for digestion.

In addition, this recipe contains neither refined sugar nor refined flour.

So what are you waiting for? Roll up your sleeves and start baking pumpkin pie!

Do you know what the best is? We have a recipe suitable for vegans too. Guys, you read that right. All ingredients in the second recipe below are suitable for vegans.

Pumpkin cake with whole wheat flour

We think the best moments are the ones you get to share with your loved ones. An excellent way to make the most of these moments is to cook unforgettable food. So what could be better than this dessert?

With this delicious pumpkin cake, you will do something good not only for your own health but also for the health of your family. In addition to the fact that the cake is nutritious, it also has all the health benefits of pumpkin that we mentioned earlier.

Ingredients

• 5 dl grated pumpkin (300 g)
• 3 eggs
• 2.5 dl chopped hazelnuts (150 g)
• 1 tablespoon baking powder (15 g)
• 2 tablespoons honey (50 g)
• 1 tablespoon stevia in liquid form
• 0.5 dl milk
• 2 tablespoons olive oil
• 2.5 dl oat flour (150 g)
• 2.5 dl whole wheat flour (150 g)

How to proceed

1. Mix the grated pumpkin, eggs, and hazelnuts in a large bowl with an electric whisk.
2. Then add honey, stevia, and baking powder and continue to beat on medium speed.
3. Then add oat flour and oil. Mix until the dough starts to thicken.
4. Then pour in the milk and whole wheat flour. The consistency of the dough should not be too thick.
5. Sprinkle flour on the edges of a mold and pour in the batter.
6. Bake for 40 minutes at 180  °C. 
7. Take out of the mold and enjoy!

Vegan pumpkin cake

Since we know that you will not be satisfied with just one recipe, we will also offer a variation to the previous recipe. However, this recipe is suitable for vegans !

So if you are vegan or have vegans in your family, you don’t have to worry. Then just use this variation of the recipe. This pumpkin cake with whole wheat flour is very easy to prepare and you can find the ingredients in any grocery store.

Ingredients

• 2.5 dl grated pumpkin (150 g)
• 3 tablespoons cornstarch (45 g)
• 3 tablespoons water (45 ml)
• 2.5 dl hazelnuts, or another type of nuts (150 g)
• 1 tablespoon baking powder (15 g)
• 2 tablespoons honey (50 g)
• 1 teaspoon stevia
• 2 dl oat flour
• 2 dl whole wheat flour
• 0.5 dl soy milk

How to proceed

1. To make a vegan alternative to eggs in this recipe, mix cornstarch and water in a small bowl.
2. In a separate bowl, you can mix the pumpkin, hazelnuts, and baking powder.
3. Then pour the cornstarch mixture into the large bowl along with the honey, stevia, and soy milk.
4. Then add oat flour and whole wheat flour. Beat well until you get a smooth batter. The only lumps should be from the pumpkin.
5. Finally, pour the dough into a floured form and bake for 30 to 40 minutes at 180  °C. Take the pan out of the oven and the cake out of the pan, and enjoy!