Gluten-Free Pumpkin Plumcake with Cocoa

Name: Gluten-Free Pumpkin Plumcake with Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italia
Ingredients: 200 g Gluten-free baking mix; 170 g Cooked pumpkin pulp; 120 g Sugar; 70 ml Sunflower or coconut oil; 2 units Eggs; 1 tablespoon Unsweetened cocoa powder; 1 tablespoon Milk; 0.5 packet Instant baking powder; to taste Pumpkin seeds for decoration

@elenaceliachiastanca

Category: Desserts

A soft and tasty gluten-free plumcake, enriched with pumpkin pulp and a portion of cocoa batter, perfect for an autumn snack.

Difficulty: Easy

Cooking time: 30 minCooking: 30 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

elenaceliachiastanca@elenaceliachiastanca

Ingredients

No. Servings

Gluten-free baking mix200g
Cooked pumpkin pulp170g
Sugar120g
Sunflower or coconut oil70ml
Eggs2units
Unsweetened cocoa powder1tablespoon
Milk1tablespoon
Instant baking powder0.5packet
Pumpkin seeds for decoration

Preparation

STEP 1 OF 11
Mash the pumpkin pulp with a fork or blend it until it becomes a puree and set aside.
STEP 2 OF 11
In a large bowl, break the eggs and add the sugar, beat with an electric mixer until the mixture is frothy.
STEP 3 OF 11
Add the oil and pumpkin pulp, mixing well to incorporate.
STEP 4 OF 11
Add the baking powder and gluten-free baking mix, mix well.
STEP 5 OF 11
Divide the batter into two equal parts.
STEP 6 OF 11
Preheat the oven to 180°C in static mode.
STEP 7 OF 11
In one half of the batter, add the unsweetened cocoa powder and the tablespoon of milk, mix well.
STEP 8 OF 11
Grease and flour a medium plumcake pan.
STEP 9 OF 11
Spoon the batters alternately into the pan.
STEP 10 OF 11
Level the surface and decorate with pumpkin seeds.
STEP 11 OF 11
Bake on the middle rack of the oven for 25-30 minutes, check doneness with a toothpick test before removing from the oven.

Suggestions

Electric mixer
Blender or fork
Medium plumcake pan

General Information

Storage notes

Store in an airtight container at room temperature for 1-2 days.

More information

The plumcake is great for an autumn snack and keeps well for 1-2 days in an airtight container.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 11

Mash the pumpkin pulp with a fork or blend it until it becomes a puree and set aside.

STEP 2 OF 11

In a large bowl, break the eggs and add the sugar, beat with an electric mixer until the mixture is frothy.

STEP 3 OF 11

Add the oil and pumpkin pulp, mixing well to incorporate.

STEP 4 OF 11

Add the baking powder and gluten-free baking mix, mix well.

STEP 5 OF 11

Divide the batter into two equal parts.

STEP 6 OF 11

Preheat the oven to 180°C in static mode.

STEP 7 OF 11

In one half of the batter, add the unsweetened cocoa powder and the tablespoon of milk, mix well.

STEP 8 OF 11

Grease and flour a medium plumcake pan.

STEP 9 OF 11

Spoon the batters alternately into the pan.

STEP 10 OF 11

Level the surface and decorate with pumpkin seeds.

STEP 11 OF 11

Bake on the middle rack of the oven for 25-30 minutes, check doneness with a toothpick test before removing from the oven.

Macronutrients (100 gr)

Energy (kcal)	137.41
Carbohydrates (g)	17.52
of which Sugars (g)	17
Fat (g)	5.88
of which Saturates (g)	3.83
Protein (g)	4.16
Fiber (g)	1.07
Sale (g)	0.08