Recipe of the Day, Week No. 52: Pumpkin Cake With Walnuts

Pumpkin Cake with Walnuts 🎃

My friends and I decided to challenge ourselves by making something interesting to eat once a week. Today was the day, and this pumpkin cake was the result! Everyone helped out a little, but our kitchen-loving friend did most of the magic. We were so impatient that she almost threw us out! 😆 I’m lucky to have survived, and now I can’t wait to share this amazing recipe with you)))

What You’ll Need:

1 kg roasted pumpkin
60 g coconut sugar
10 g starch
220 ml coconut milk
5 eggs
500 g tofu
3 tbsp chia seeds
Ground walnuts
erythritol
vanilla

The process? Simple!

You’ll need to prepare three separate mixtures, blending them with a mixer or food processor - whichever method works best for you.
Pumpkin mixture: Mix 1 egg, 800 g pumpkin, coconut oil, coconut sugar, and vanilla until smooth.
Second mixture: Blend tofu, 2 eggs, 100 g erythritol, vanilla, and chia seeds that have been soaking in water for about an hour.
Topping: 2 eggs, the remaining 200 g pumpkin, coconut milk, about 40 g erythritol, and starch.

The idea is to alternate spoonfuls of the pumpkin and white mixtures in the baking pan. Use a larger spoon for the pumpkin mixture since it has a greater quantity. The mixture naturally spreads out, creating a layered effect. Place baking paper in the bottom of your cake tin. Bake at 180°C for 50-60 minutes.

Once baked, use a spoon to spread the topping and bake for 15 more minutes. After about an hour, sprinkle with ground walnuts, and this beauty is ready to enjoy! The cake is light with a very pleasant texture, and as you can imagine, incredibly delicious. One slice is enough to enjoy this treat, although you’ll probably want a second, maybe even a third...

Would we make it again? Without a doubt. Would we be patient next time? Probably not 😁

@charter @suboohi @zulay7059 Let’s have a food challenge)))