Healthy Hokkaido Pumpkin Cake

When the leaves fall from the trees again, the temperatures drop, then it’s autumn time again. Personally, I like autumn. It is not too warm, but also not too cold. I like the autumnal colorful foliage and in addition, it’s my birthday in autumn.

Besides, there is delicious pumpkin in the autumn season. Pumpkin is so versatile that I could not avoid a pumpkin recipe, of course. A few days ago I dared to make a pumpkin pie and tried to make it as healthy as possible.

It’s not the classic pumpkin pie you might know from America, but it still turned out pretty tasty. The frosting makes it taste very fresh and moist. I also love the spice blend and the slightly nutty flavor.

How I prepared the cake, you will learn in this post. Bon appetite! 

But First, Why Is Hokkaido Pumpkin Actually Healthy? 

Hokkaido pumpkin has a high nutrient density and low-fat content. Due to beta-carotene (vitamin A), the pumpkin contains its orange-red color, especially the peel contains a lot of it. Vitamin A is particularly important for vision, healthy cell growth, and healthy skin.

Due to the natural plant pigments, the Hokkaido pumpkin also protects our body cells, for example, against free radicals. The pumpkin also contains B vitamins, which are good for our nervous system as well as the entire metabolism. 

Did you know? The Hokkaido pumpkin originally comes from the island of the same name in Japan. However, it is now also one of the most popular vegetables in Europe. Stored dry and cool, for example in a pantry or in the vegetable drawer, it can even be kept for up to 2 months. 

How To Prepare the Healthy Pumpkin Cake 

  1. Preheat the oven to ~350 °F (180 °C). 
  2. Wash and clean the pumpkin and apple. Now cut both into rough pieces and remove the seeds. Preferably grate into small pieces in a blender. 
  3. Beat the two eggs and mix them together with the birch sugar in a bowl with a hand mixer. Add the oil of choice and mix as well. 
  4. Add the flour and baking powder and stir in with a hand mixer. Then follow the spices: Cinnamon, ground cloves and cardamom. 
  5. Now fold in the grated pumpkin and apple with a spoon. 
  1. Chop the walnuts into small pieces and also fold in carefully.
  2. Grease a cake pan (about 8″ (20 cm) in diameter) and pour the dough into it.
  3. Bake the cake in the oven for about 40 minutes. Then leave to cool.
  4. For the frosting: Put all ingredients in a bowl and beat with a hand mixer until creamy. Spread on the cake and place in the refrigerator for about 1 hour.
  5. Then you can toast pumpkin seeds in a pan and spread them on the cake. Enjoy!

More Healthy Cake Ideas

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Healthy Hokkaido Pumpkin Cake

Delicious and healthy pumpkin pie with a moist vegan frosting!
Print Recipe
Prep Time 10 mins
Baking Time 40 mins
Total Time 50 mins
Servings 10 Pieces

Ingredients
 

  • 7.1 oz. hokkaido pumpkin 200 g
  • 1 apple
  • 2 eggs
  • 3.5 oz. birch sugar (xylitol) 100 g
  • 1 2/3 (7.1) cups (oz.) spelt flour 200 g
  • 1.8 oz. walnuts 50 g
  • 2 tsp. baking powder
  • 1.4 fl. oz. oil e.g. rapeseed oil (40 ml)
  • 1 tsp. cinnamon ,
  • 1/2 tsp. cloves ground
  • 1/2 tsp. cardamom

For the Frosting

  • 1.8 oz. vegan cream cheese e.g. from oatly (50 g)
  • 3.5 oz. soy yogurt 100 g
  • 1 tbsp. birch sugar
  • squeeze of lemon
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla extract

Topping

  • pumpkin seeds

Instructions

  • Preheat the oven to ~350 °F (180 °C).
  • Wash and clean the pumpkin and apple. Now cut both into rough pieces and remove the seeds. Preferably grate into small pieces in a blender.
  • Beat the two eggs and mix them together with the birch sugar in a bowl with a hand mixer. Add the oil of choice and mix as well.
  • Add the flour and baking powder and mix with a hand mixer. Next, add the spices: Cinnamon, ground cloves and cardamom.
  • Now fold in the grated pumpkin and apple with a spoon.
  • Chop the walnuts into small pieces and also fold in carefully.
  • Grease a cake pan (about 8" (20 cm) in diameter) and pour in the batter.
  • Bake the cake in the oven for about 40 minutes. Then let it cool down.
  • For the frosting: put all the ingredients in a bowl and beat with a hand mixer until creamy. Spread on the cake and put in the fridge for about 1 hour.
  • After that you can toast pumpkin seeds in a pan and spread them on the cake.

Nutrition Facts

Calories 226
Carbs 32.5
Protein 5.3
Fat 9.9
Category Desserts, Snacks
Tags dairy-free, sugar-free, vegetarian

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