Ingredients

Main Ingredients

Eggs - 3 pieces
Sugar - 130 grams (0.5 cup)
Vegetable oil - 130 grams (0.5 cup)
Flour - 250 grams (2 cups)
Baking powder - 10 grams (2 teaspoons)
Pumpkin - 200 grams (1 cup, grated)
We recommend:

Instructions

Step 1

Prepare the Batter

In a mixing bowl, combine the *eggs*, *sugar*, and *vegetable oil* until they are well blended.

Grate the *pumpkin* into the mixture using a fine or medium grater and fold it into the batter.

Step 2

Add Dry Ingredients

Sift the *flour* together with the *baking powder* into the wet mixture.

Add the *raisins* ensuring they are thoroughly washed and dried beforehand. This step is crucial for a well-balanced batter.

Step 3

Mix and Pour

Mix the batter thoroughly ensuring all ingredients are well incorporated.

Pour the batter into a prepared baking form.

Step 4

Bake the Cake

Preheat the oven to *180°C (350°F)*. Bake for *40-50 minutes*.

Baking time may vary depending on your oven and the size of your baking form. Check the cake's doneness with a wooden skewer—when it comes out clean, the cake is ready.

Step 5

Decorate and Serve

Once cooled, drizzle with *melted chocolate* and sprinkle with *freeze-dried raspberries*.

To make the chocolate drizzle thinner, add a teaspoon of vegetable oil per 100 grams of chocolate.

Servings

Ready to serve this **delicious pumpkin cake**? Here are some creative ideas to make your experience even more special. 🍰

Start by drizzling a generous amount of melted dark chocolate over the cake's top. This not only adds a rich flavor dimension but also creates a beautiful glossy finish. Decorate with **freeze-dried raspberries** for a pop of color and a tangy twist that complements the sweet pumpkin flavor.

For a more casual affair, cut the cake into quaint slices and pair it with a cozy mug of spiced chai tea or hot apple cider. 🫖 The spicy warmth of the chai beautifully elevates the subtle spices in the cake.

Hosting a dessert party? Stack the slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream 🍨. For a fall-themed party, add acorn or leaf-shaped decorations for a fun, seasonal touch.

Equipment

Variations

Looking for gluten-free or vegan options? 🌟 We've got you covered!

**Gluten-Free Option**: Substitute all-purpose flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free.

Vegan Variation: Swap the eggs with a mix of 3 tablespoons of flaxseed meal and 9 tablespoons of water (let it sit for 10 minutes until it forms a gel). Replace sugar with coconut sugar or use a vegan granulated sugar. Use coconut oil in place of vegetable oil for a hint of tropical flavor!

With these simple swaps, everyone can enjoy this amazing pumpkin cake, regardless of dietary preferences. 🌿

Faq

  • Why is my cake dense instead of fluffy?

    Too much mixing can lead to dense cakes. Mix gently until ingredients are just combined.

  • Can I use canned pumpkin instead of fresh?

    Absolutely! Just ensure to use pure pumpkin puree, not the pie filling, to maintain control over the sugar and flavors.

  • How can I keep the cake moist?

    Adding a little applesauce or yogurt to the batter can enhance moisture without altering the flavor significantly.

  • What’s the best way to melt chocolate for topping?

    Use a double boiler or microwave in short bursts, stirring frequently to prevent burning.

  • Can I freeze this cake for later?

    Yes, wrap it tightly in foil or plastic wrap, or store in a freezer-safe container. Remove and thaw it at room temperature before serving.

  • How do I avoid the surface getting too dark?

    If the top starts to brown too quickly, cover it with aluminum foil mid-baking to protect it while the center finishes cooking.

Nutrition facts

Delicious Pumpkin Cake with Raisins Recipe
Recipe Yield:1 loaf
Calories:Estimated calories for the whole pumpkin cake loaf
Calories (Min - Max):3000 - 3250
Total Fat:170g
Saturated Fat:15g
Protein:30g
Total Carbohydrate:335g
Total Sugars:160g