Pumpkin cake

I love baking with vegetables. I already tried desserts with sweet potatoe and with red beet. Last week, my friend Tine sent my a baking recipe with pumpkin she found on the blog of the “groenemeisjes”, two ladies who want to live “more green”. I changed the recipe a litte bit: I made the recipe gluten- and refined sugarfree. The “groenemeisjes” call the baking “brownie”, but for me the baking has more the texture of bread pudding, so I chose the term “pumpkin cake” to name this dessert.


  • 600 g. pumpkin (I used one butternut pumpkin)
  • 10 medjoul dates
  • 150 g. buckwheat flour
  • 50 g. raw cacao
  • 1 TS of baking powder (glutenfree)
  • Mixed spices (cinnamon, allspice, ginger, clove); “koekkruiden” in Dutch

Preparing time: 1hr (30 m. preparing + 30 m. in the oven)

How to prepare:

  • Preheat the oven on 180°C.
  • Week your dates in hot water.
  • Cut the butternut in pieces (you can keep the peel) and cook them until they are soft.
  • Blend the soft pieces with the weeked dates to a paste.
  • Mix the flour, cacao, baking powder and a little bit of mixed spices.
  • Combine the paste with the mix to a dough.
  • Put in an oven scale.
  • 30 minutes in the oven and ready!

This pumpkin cake is not very sweet, so for the sweet lovers, I would recommend to lubricate some chocolate on top of the cake.


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