You’ve never had a cake like this before! The base is enriched with pumpkin purée, ensuring maximum softness and moisture. Paired with a perfectly balanced cream topping, it creates an irresistible combination. It’s perfect for breakfast or a snack, but it also shines as a weekend dessert.
For the cake batter, we will need:
- 140 g of cane sugar
- 120 g of pumpkin purée (see instructions in the recipe)
- 100 g of whole spelt flour
- 100 g of fine spelt flour
- 60 ml of coconut oil
- 4 eggs
- 2 teaspoons of baking powder
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground cloves
For the cream and serving, we will need:
- 300 g light cream cheese
- 100 g of fat-free Greek yogurt
- 60 g ZERO SYRUP Pumpkin Spice + for decoration
- ground cinnamon to taste
- flavor drops to taste
You might be interested in these products:
Preparation:
We start by preparing the pumpkin purée. Cut the butternut squash, scoop out the seeds, and bake it with the skin side up in the oven until softened at 180°C, which will take about 40 minutes. Once baked, peel the squash and blend the flesh until smooth. This will create the purée that we will use.
Next, we can start preparing the batter. Whisk the eggs with the sugar until they form a thick, light foam. Next, gently fold in the oil and pumpkin purée, and finally, carefully mix in the sifted whole wheat and fine spelt flour, baking powder, cinnamon, and ground cloves. We pour the batter into a cake tin (ours had a diameter of 20 cm) and bake at 180°C for 30 minutes. To check if it’s done, insert a skewer – if it comes out clean, it’s ready. If not, bake for another 5–10 minutes. Then, let the base cool completely before slicing it in half.
Next, we prepare the cream. Whisk together the cream cheese, Greek yogurt, flavor drops, and ZERO SYRUP pumpkin spice. Spread the prepared cream onto the bottom half of the cake base.
We set aside a portion of the cream to coat the entire cake. Once the cake is frosted, we let it cool and, before serving, decorate it with cinnamon and drizzle with ZERO pumpkin spice syrup.
| Energy value | 281 kcal |
| Protein | 8 g |
| Carbohydrates | 32 g |
| Fats | 13 g |
| Fibre | 2 g |
If you love moist cakes with a delicious cream, then you’ll fall in love with this treat.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
Add a comment