Healthy & Moist Pumpkin Pecan Cake
Healthy & Moist Pumpkin Pecan Cake
Easy Recipe for a Butter-Free, Soft, and Nutty Pumpkin Pecan Cake
I recently made a delicious Pumpkin Pecan Cake using a pumpkin I had on hand. This cake is packed with wholesome pumpkin and generously studded with aromatic pecans and walnuts, offering a delightful texture and rich nutty flavor. For those of us trying to avoid ‘pandemic pounds’, this cake is a guilt-free indulgence as it’s made with healthy pumpkin and nuts – essentially zero calories, right? Let’s bake this healthy and tasty Pumpkin Pecan Cake!
Ingredients (for one bundt pan or one 18cm round pan)- Steamed pumpkin puree 210g (weight after removing skin and seeds)
- Cake flour 140g
- Baking powder 2/3 tsp
- Baking soda 1/3 tsp
- Cinnamon powder 1 tsp
- Nutmeg powder 1/4 tsp (optional)
- Grapeseed oil 70g (or other neutral vegetable oil)
- Unrefined sugar 70-90g (adjust to taste)
- Salt 1/3 tsp
- Eggs 2 (room temperature)
- Pecans 60g
- Walnuts 50g
Cooking Instructions
Step 1
First, peel and steam the pumpkin until very tender. It should be easily pierced with a fork.
Step 2
Once the steamed pumpkin has cooled slightly but is still warm, mash it thoroughly with a fork until smooth. Ensure there are no large lumps.
Step 3
Toast the pecans and walnuts in a dry skillet over low heat until fragrant and lightly golden. Alternatively, you can bake them in a preheated oven at 150°C (300°F) for 5-7 minutes.
Step 4
After toasting or baking, let the nuts cool slightly, then coarsely chop them. Avoid chopping them too finely to retain a pleasant crunch.
Step 5
In a large bowl, combine the grapeseed oil and the room-temperature eggs. Whisk gently until well combined, ensuring the yolks and whites are fully integrated.
Step 6
Next, sift the unrefined sugar and salt into the bowl. Whisk until the sugar is dissolved and the mixture is smooth. Using 70g of sugar yields a moderately sweet cake; if you prefer it sweeter, you can add an additional 10-20g.
Step 7
Add the mashed pumpkin to the bowl and whisk until thoroughly combined with the wet ingredients. Mix gently until the pumpkin is evenly distributed.
Step 8
In a separate bowl, whisk together the cake flour, baking powder, baking soda, cinnamon powder, and nutmeg (if using). Sift these dry ingredients into the pumpkin mixture. Gently fold them in with a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake. Nutmeg is optional but adds a lovely warmth.
Step 9
Finally, fold in the chopped pecans and walnuts using the spatula. Mix until the nuts are evenly distributed throughout the batter, creating a smooth, cohesive mixture.
Step 10
Grease your bundt or round cake pan thoroughly with butter or oil. Pour the pumpkin pecan batter into the prepared pan. Gently tap the pan on the counter a few times to release any large air bubbles and ensure an even surface.
Step 11
Bake in a preheated oven at 170-180°C (340-350°F) for about 30 minutes, or until a skewer inserted into the center comes out clean. Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack. Enjoy your delicious and healthy Pumpkin Pecan Cake!
