Ingredients
Main Ingredients
Optional Toppings
Instructions
Step 1
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
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 the batter thoroughly ensuring all ingredients are well incorporated.
Pour the batter into a prepared baking form.
Step 4
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
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
Ensure it’s large enough to hold all your ingredients and allow for thorough mixing. A glass or stainless steel bowl works best.
A fine or medium grater is perfect for shredding the pumpkin evenly. Be careful and use a finger guard to prevent any accidents!
Choose a non-stick pan to help easily release your cake without sticking. Greasing or lining it with parchment paper is always a good idea.
Essential for testing the cake's doneness! Poke the cake in the center; if it comes out clean, it’s done! 🎉
Perfect for folding in ingredients gently and scraping down the sides of your bowl.
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.