Pumpkin Cake

by Edward Daniel
Caption of Pumpkin Cake. Image by Edward Daniel (c).

Pumpkin Cake makes for a delicious moist treat.  I love how the cinnamon and cardamon add a little spice to this cake.

Caption of Pumpkin Cake. Image by Edward Daniel (c).
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g pumpkin
  • 200g polenta
  • 100g millet
  • 3 cardamon pod, seeds
  • 1 cinnamon stick
  • 200g raw unrefined cane sugar
  • 50g flaxseeds
  • 200ml filtered water
  • 2tsp baking powder
  • Pinch of salt
  • 100ml olive oil


  1. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
  2. Place the pumpkin a baking tray and bake for 45 minutes. Remove and allow to cool. Discard skin and seeds and weigh 400g of pumpkin flesh.
  3. In a high-food processor grind the polenta, millet, cardamon seeds, cinnamon, sugar and flaxseeds until fine. Place in a large mixing bowl.
  4. Blend the pumpkin flesh with water until well combined. Add to the polenta mixture.
  5. Stir in the baking powder, salt and oil. Combine well.
  6. Line a cake tin with oil.
  7. Bake in the oven for 45 minutes until a dry skewer runs through.
  8. Remove from the oven and allow to chill.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.