Desserts are not usually associated with healthy ingredients but this pumpkin cake with dark chocolate drizzle is an exception. There is more pumpkin in this recipe than flour and certainly more than fat and sugar put together. This means that the cake is high in fiber and vitamins A and C, as well as potassium (all thanks to the pumpkin). This wonderful vegetable is also very low in calories, which makes in an ideal dessert ingredient.
I made 3 different versions of this cake and this one is definitely my favourite one. Despite adding a good portion of raw pumpkin to it, the cake is light and fluffy and you can’t really taste the pumpkin. The predominant flavour combination is lemon and ginger, but it’s not overpowering or too sharp (practice makes perfect I guess). The wonderful yellow colour of this cake comes partly from the pumpkin and partly from adding a bit of turmeric to it (another healthy ingredient), which you can’t taste at all.
For the drizzle I wanted something that would complement the flavour of the cake as well as look great so I opted for this decadent chocolate drizzle. You’ll be able to drizzle it liberally over the whole cake and possibly still have some leftover to add to individual portions. It is made from scratch but is very easy so just follow the instructions below and you’ll be fine.
As always I welcome questions, comments, feedback, so please do get in touch.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 300 g pumpkin (peeled, finely grated)
- 260 g flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/3 cup vegetable oil (I used rapeseed)
- 160 g sugar
- 2 eggs, beaten
- 1 and 1/2 teaspoons ground ginger
- 1/2 teaspoon turmeric
- 1/2 cup sultanas
- Zest and juice of 1 lemon
- 1 teaspoon lemon extract
- Butter for greasing and flour for dusting the pan
- For the chocolate drizzle:
- 3 tablespoons each cocoa powder, honey and coconut oil
- 3-4 tablespoons milk
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a 23 cm square baking dish with a little butter. Sprinkle it with some flour (about 1/2 tablespoon) ensuring it spreads evenly all around the dish. Turn upside down to remove any excess flour. Set aside.
- In a bowl combine the flour, baking powder and soda, ginger, turmeric and lemon zest. Stir well. Set aside.
- In a large dish beat the sugar and oil for a couple of minutes, then add the eggs and lemon extract and continue beating for another 2 minutes or so, gradually adding the lemon juice.
- Combine the grated pumpkin with the sultanas and add to the egg mixture. Stir thoroughly.
- Fold in the flour mixture and stir until the dry ingredients are no longer visible. Pour the batter into the prepared baking dish and bake for 50 minutes.
- Remove from the oven and allow to cool in the baking dish.
- While the cake is cooling make the chocolate drizzle. Place a bowl over a pot of hot (but not boiling, only simmering) water (about 3 cm of it) and add the cocoa, coconut oil and honey. Stir continually for a minute or so, then add 1-2 tablespoons of milk. Stir until the mixture is smooth and glossy. Add a bit more milk if the mixture is too thick. Drizzle the warm mixture liberally over the cake and serve.