Delectable, delicious, this cake has a tender, moist and delicate crumb. Pumpkin is not a favorite veggie of many including my family however pumpkin tastes absolutely good when it comes to desserts. Its quite simple and easy to prepare, generally pumpkin cake is baked during fall/Halloween season when pumpkin is in abundance. They taste good as is , however, you can always frost them with cream cheese frosting or ganache for additional taste

The beauty of the cake is that the cake has right blend of spices and sweetness which makes it taste heavenly. You can munch on this cake any time of the day, so if you are not so fond of pumpkin, then you need to try this cake definitely and be prepared to be amazed with the results.

Since pumpkin is in abundance, I had plenty leftover. Somehow my family is not keen on eating it with curries or as a soup so I decided to bake muffins, halwa and cake like every year. Usually I bake this cake with eggs and walnuts, however my son wanted me to add chocolate chunks to it so I decided to use chocolate chips instead and bake this as an eggless cake.

Brown sugar lends in perfect moistness to the cake however if you do not have it, you can bake it completely with castor sugar too but I would recommend adding mix of both the sugar to get the perfect taste. I decided to skip the frosting as I am not so fond of frosted cakes but the presence of chocolate chips makes it perfect to munch on without any frosting

Notes:

*Always prepare the Bundt pan, once the batter is ready, this will prevent cake from sticking at the bottom of the pan

* Steam the cubed pumpkin until just tender, cool it and then grind it to smooth puree. You can also use canned pumpkin puree instead

**Roast and grind whole spices to powder if you do not have spice powders handy. Cinnamon powder can be increased up to 3/4 tsp if desired

*** Chocolate chips can be added up to 1/2 cup, adjust the quantity as desired. If you dislike chocolate chips, then substitute it with chopped pecans or walnuts

Do watch the video for better clarity in preparation and share your experience once you prepare the cake

Preparation time: 10 mins Baking time: 30 mins Total time: 40 mins

Servings: 6-8

Ingredients

1 cup = 240 ml

  • 1 cup All purpose flour/Maida
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger powder
  • 1/8 teaspoon Cloves powder
  • 1/4 teaspoon Nutmeg powder
  • 1/3 cup – 1/2 cup Chocolate Chips
  • 175 g Pumpkin puree
  • 1/4 cup + 2 tbsp Veg oil
  • 1/2 cup whisked Yogurt
  • 1/4 cup Castor sugar
  • 1/2 cup Brown sugar
  • 1 teaspoon Vanilla extract

Steps to prepare

  • Preheat oven to 180 deg cel. If using regular cake tin, then line with parchment paper
  • In a bowl, sieve dry ingredients (flour, baking powder, baking soda, salt, nutmeg powder, cloves powder, cinnamon and ginger powder). Keep this aside
  • In another bowl, add oil, brown sugar, castor sugar and yogurt. Whisk until well combined
  • Add pumpkin puree and vanilla extract, mix well
  • Gradually add dry ingredients and whisk until just combined
  • Gently fold in chocolate chips and mix
  • If using Bundt pan like I did , then grease it with shortening and flour
  • Pour the batter into prepared pan and level the batter
  • Gently tap on the counter several times
  • Bake for 25-35 minutes until done, toothpick inserted into center should be clean or can have few crumbs but no batter
  • Cool the cake in the tin for 12-14 mins
  • Demould and cool the cake on the wire rack completely
  • If desired, do cream cheese frosting on top. The cake tastes good as -is, frosting can add in additional taste
  • Slice and serve the delectable moist cake, store leftovers in airtight container

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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