This healthy pumpkin cake is made using fresh pumpkin and comes with a simple dark chocolate drizzle. This delicious autumnal cake is full of pumpkin goodness and is made with oil for a light and fluffy texture.
You might also like low sugar carrot cake.
This healthy pumpkin cake is a delicious way to use fresh pumpkin. The pumpkin adds moisture but also helps make this cake light. This cake is lightly spiced, not overly sweet, the perfect autumnal healthier treat to enjoy with tea or coffee.
What makes this cake healthier
Desserts are not usually associated with healthy ingredients but this healthy 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 fibre and vitamins A and C, as well as potassium (all thanks to the pumpkin).
Pumpkin is also very low in calories, which makes it an ideal dessert ingredient.
Healthy pumpkin cake ingredients and substitutions
For the cake
- Fresh pumpkin.
- Flour: use either plain/all-purpose flour or combine it with white whole wheat flour (50/50).
- Baking powder.
- Baking soda.
- Vegetable oil: any good quality mild tasting oil will work.
- Sugar.
- Eggs.
- Lemon and orange zest: use both or just one.
- Ginger: you can also add cinnamon and/or replace the ginger with pumpkin spice/mixed spice (approx. 1 tsp).
- Vanilla extract.
Top tip
Ensure you use culinary/sugar pumpkin, not carving pumpkin (culinary pumpkin is smaller and has more flavour).
For the chocolate drizzle
- Dark chocolate: approx. 65-70% cocoa solids.
- Butter: either salted or unsalted.
Can you taste the pumpkin in this cake
Despite containing a good portion of fresh pumpkin you won't really taste it in this healthy pumpkin cake recipe. The predominant flavours are ginger and citrus, which make a delicious pairing, ideal with the chocolate drizzle.
How to prepare the pumpkin
Preparing the pumpkin is quite easy to do.
1.Cut the pumpkin in half then cut one half into 2 or 3 thick wedges (easier to work with) and remove the seeds.
2. Place each wedge on its side on top of a cutting board and cut the peel off slicing downwards (or use a vegetable peeler if preferred). Then finely grate the pumpkin and make the cake!
Top tip
You do NOT need to strain the grated pumpkin before adding into the batter. Weigh the pumpkin flesh after grating it.
Step-by-step recipe instructions
1.Preheat the oven to 350 F. In one bowl combine the flour, baking powder, soda, ginger, zest of orange and lemon and pinch of salt. Stir using a whisk and set aside.
2. In another bowl beat together the sugar, oil, eggs and vanilla extract for a couple of minutes until thick and fluffy.
3. Stir in the grated pumpkin.
4. Pour in the flour mixture and stir just to combine. Do NOT overstir the batter.
5. Pour the batter into the pan and smooth out the top. Bake for 50 minutes.
6. Remove from the oven and set aside for 15 minutes. Lift out of the pan and place on top of a rack or large plate to cool completely.
7. Heat up the chocolate in a microwave until almost completely melted. Stir in the butter (it will continue melting as you stir). Drizzle over the cake and set aside to set. Enjoy!
Top tips
- Use sugar/culinary pumpkin, NOT carving pumpkin (I don't recommend using up your leftover Halloween pumpkin).
- To prepare the pumpkin, place a thick wedge of fresh pumpkin on top of a cutting board and cut the peel off slicing downwards. Then finely grate the pumpkin and make the cake.
- I used cold pressed (bright yellow) rapeseed oil which added more colour to this cake but you can use another oil.
- Do NOT overstir the batter.
- For best results use good quality dark chocolate (approx. 70% cocoa solids).
- Use either salted or unsalted butter in the chocolate drizzle. I like my chocolate with a hint of saltiness.
- This pumpkin cake with fresh pumpkin tastes delicious with the chocolate drizzle, but you can also enjoy it on its own or with a dusting of powdered sugar.
- Keep covered, refrigerated for up to 3 days.
- Freeze for up to 3 months.
You might also like
- Healthy Easy Pumpkin Brownies
- Pumpkin Cake with Lemon Cream Cheese Frosting
- Soft Pumpkin Cookies with Pecans
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in touch!
If you make this fresh pumpkin cake I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Healthy Fresh Pumpkin Cake
Equipment
- 23 cm (9.5'') pan
- Electric mixer
Ingredients
- ⅔ pound (300 g) pumpkin fresh, see *Notes for preparation
- 2 cups+1tbsp (260 g) all-purpose/plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ cup (120 ml) vegetable oil
- ¾ cup+1tbsp (160 g) sugar
- 2 eggs
- 1½ teaspoons ground ginger
- Zest of 1 orange and 1 lemon
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
For the chocolate drizzle:
- ⅓ cup (60 g) dark chocolate chips or chocolate broken into small pieces
- 1½ teaspoons salted butter
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a 23 cm baking pan with a little oil (I spread 1 tsp of oil around the pan using a small piece of paper towel) . Line with parchment paper and set aside.
- Whisk together the flour, baking powder and soda, ginger, pinch of salt and orange and lemon zest. Set aside.
- In another bowl beat together the sugar, oil, eggs and vanilla for a couple of minutes until thick and fluffy.
- Add the grated pumpkin and stir thoroughly.
- Fold in the flour mixture and stir until the dry ingredients are no longer visible. Pour the batter into the prepared baking pan and bake in the centre of the oven for 50 minutes (or until a toothpick inserted in the middle comes out clean).
- Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then lift out of the pan and place on a rack or large plate.
- In the microwave heat the chocolate chips until almost melted completely. Stir in the butter and drizzle the mixture over the cake. Wait for the drizzle to set then serve.
Notes
- Use sugar/culinary pumpkin, NOT carving pumpkin.
- *To prepare the pumpkin cut it into thick wedges. Place each wedge on top of a cutting board and cut the peel off slicing downwards. Then finely grate the pumpkin and make the cake. Weigh the pumpkin flesh after grating it.
- Use good quality vegetable oil. I used cold pressed (bright yellow) rapeseed oil which added more colour to this cake but you can use another oil.
- Do NOT overstir the batter.
- For best results use good quality dark chocolate (approx. 70% cocoa solids).
- Use either salted or unsalted butter in the chocolate drizzle. I like my chocolate with a hint of saltiness.
- Ginger: you can also add cinnamon and/or replace the ginger with pumpkin spice/mixed spice (approx. 1 tsp).
- This pumpkin cake tastes delicious with the chocolate drizzle, but you can also enjoy it on its own, with a dusting of powdered sugar or cream cheese frosting.
- Keep covered, refrigerated for up to 3 days.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Eb Gargano | Easy Peasy Foodie says
YUM!! Loving how this cake is healthy...and that chocolate drizzle - I keep wanting to lick it off the screen 😀 Eb x
Monika says
Thanks Eb!
Michelle Frank | Flipped-Out Food says
If you're telling me that this is healthy, I'm making it right away: I need to get some of this decadent-looking deliciousness into my face PRONTO. What amazing flavors this cake has going on! The ginger and turmeric are so unexpected—BRILLIANT!
Monika says
Yes, it's pretty healthy (for a dessert recipe). Thanks!
Michelle Frank | Flipped-Out Food says
If you're telling me that this is HEALTHY, then I'm going to make it right away: I need to get some of this decadent deliciousness in my face PRONTO. What amazing flavors this has going on! The ginger and turmeric are so unexpected—BRILLIANT!
Kat BakingExplorer says
The pumpkin cake sounds delicious and I love the addition of the chocolate drizzle.
[email protected] says
Thank you! The chocolate drizzle really makes this cake I think. Thanks for stopping by:)
Kirsty Hijacked By Twins says
This cake looks delicious and perfect for this time of year! Thank you for sharing with #CookBlogShare x
[email protected] says
Thank you! I find cooking in autumn is so rewarding with all the wonderful vegetables that grow at this time of year, and pumpkin is such an iconic autumn vegetable, it's great for Halloween but not only:)
Midge says
Ooh yum! I love baking with pumpkin and love the addition of tumeric especially in this season of sniffles! x
[email protected] says
I use turmeric whenever I can, it's such a great natural colouring and so healthy too! Thanks for stopping by:)
Corina says
This cake sounds gorgeous! I'm really enjoying baking with pumpkin at the moment too and I've heard a lot about the health benefits of turmeric lately so I think it's a great idea to add some to this cake as well.
[email protected] says
Thank you! I actually prefer using pumpkin in baking rather than cooking, I find it so bland it's easier to make it taste good with sweet rather than savoury dishes. Thanks for stopping by:)
athleticavocado says
This cake looks so yummy! I love pumpkin and chocolate together!
[email protected] says
Thank you! They do work well together, don't they:)
Angela / Only Crumbs Remain says
This look great Monika, I love the contast in colours between the soft pumpkin yellow sponge to the dark chocolate drizzle.
Angela x
[email protected] says
Thanks Angela! Contrasting colours look so good in food don't they? Thanks for stopping by:)
Lisa Ray says
Oooh looks lovely!
[email protected] says
Thanks:)