My husband made me a delicious birthday cake. He used kabocha pumpkin which I love, the result was a fluffy but heavenly juicy cake. Original recipe is a super simple carrot cake, so if you like carrot cake you will love this one. I loved everything about this cake, especially the idea to make cake out of vegetables!
Kabocha pumpkin has been a superfood in the Japanese diet for centuries. It has been discovered that no other pumpkin or single food provided a greater percentage of carotenoids than kabocha.
Topping is made from vegan cream cheese made out almonds, I don’t tolerate dairy well and one shouldn’t have it with lungcancer. Because I’m trying to reduce sugar alcohols in my diet, hubby used a blend of xylitol, inulin and powdered stevia extract instead. Feel free to use whatever suits you.
🎃Macros for 100g: 175 kcal, protein: 6g, net-carbs: 6,9 g, fat: 11,2g.
🎃500g fine grated kabocha/Hokkaido pumpkin
150g ground almonds (NOT almond flour)
80g sweetener: xylitol or erythritol
2 tiny spoon powdered stevia extract
1 vanilla pod
1 tsp cinnamon
Frosting: 100g vegan cream cheese, 30g xylitol, 1 tiny spoon powdered stevia extract, few drops lemon oil
Preheat the oven to 180C and line an 20x20cm metal baking pan with parchment paper. Separate eggs, mix egg yolks with sweeteners, add vanilla mark, cinnamon and beat till pale yellow and creamy. Fold in ground almonds and fine grated pumpkin. In a separate bowl beat egg whites till stiff. Add egg whites into egg yolk-pumpkin mixture. Don’t add all egg whites at once, but do it in 3 steps, this way it will be fluffier.
Pour the dough in a 20cm baking pan and bake for 40 minutes.
Let cool completely, mix cream cheese with sweetener and lemon oil and decorate the top of cake. Enjoy!