Moist pumpkin cake recipe – Easy and quick to make

No, It’s not Halloween yet, but this moist pumpkin cake recipe will catch your heart (or better say the stomach).

Rich, soft, moist, and absolutely delicious. One of the best pumpkin cakes I ever achieved.
If you try this you will see that this is not just any moist pumpkin cake recipe, if not THE moist pumpkin cake recipe.

Lately I have used pumpkin a lot to cook. Pumpkin cream soup, pumpkin and beans cream with squid.. now this cake, what can I say? it’s a pumpkin period.

Cakes are good, everybody loves cake. What’s better than make one with something from the nature? Pair nutrition and cake craving for a perfect combo.

As per usual I recommend you to use fresh ingredients.
There’s no point calling it moist pumpkin cake recipe, if you have to use something out of a can.

Apart from being nasty for your organism, it’s nothing near as tasty as the fresh thing. Right?

Enough talking, let’s see togheter what you need for this fantastic moist pumpkin cake recipe.

Ingredients (for a 22 inches diameter cake tin )

2 eggs
70gr sugar
3tbsp corn starch
20ml oil
100gr cake flour
1 tsp baking powder
100 gr grated fresh pumpkin

 

moist pumpkin cake recipe

 

Start by the thing that will take longer, (I refuse to think I am the only one to take ages to do this) peel the pumpkin and grate it with as fine as you can. I ve used a cheese grated but you can do it in the food processer if you wish.

Crack the eggs in a large bowl, then add the sugar.
Start whisking it with an electric blender.
Add the starch while you keep whisking the mix, then add the oil in it.

Time to put in the flour.
You have to add 50gr of it first, then the pumpkin, the baking powder, the cinnamon and a pinch of nutmeg.
Mix it all well.

Add the remaining 50gr of flour and whisk well. The blender should be at the maxiumum speed.
Whisk for 3/4 minutes.

Grease a cake tin with butter and dust it with some flour, then put the cake mix in.

Use a silicone spatula to grab every bit of the mix.

Bake this moist pumpkin cake in a pre-heated oven at 180 for 45 minutes.

I have kept it simple and only dusted it with powdered sugar, but this is super tasty served with a nice scoop of vanilla ice cream too.

 

Moist pumpkin cake recipe – The cake is ready!

Do you need a visual cooking support? You have it!

Find this moist pumpkin cake recipe in the video below, and if you enjoy my contents don’t forget to support Food to Heart with a subscription on youtube and other social channels. It’s free anyway.

Did you try this recipe?
Let me know with a photo on instagram, tag @foodtoheartblog so that i get notified and don’t forget to follow me there too.

Drop a comment in the box below if you have any questions, I will gladly help you.[/vc_column_text][/vc_column][/vc_row]

Video recipe

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