If it has vegetables in it, it must be healthy right? This cake is absolutely perfect for cold autumn and winter days. It’s made with a lovely seasonal veggie – the pumpkin (in my case, butternut pumpkin). And all the beautiful spices make the cake taste like Christmas! This definitely reminds me of ginger breads, so if you’re in need of Christmas recipes, this cake is a great choice. Even though it has all the spices to make it taste like my favourite holiday season, it’s perfect for other months too. Thick creamy caramel is the final touch!
Pumpkin Chocolate Winter Cake
about 450 g butternut squash
6,5 dl (about 340 g) all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
2 tsp ground cardamom
½ ground ginger
½ ground nutmeg
175 g milk chocolate chips
2,5 dl vegetable oil
2,25 dl (about 200 g) brown (demerera) sugar
1 ¾ dl (about 150 g) granulated sugar
1 tsp vanilla extract
Caramelised condensed milk or salted caramel
Preheat the oven to 175°C. Peel the pumpkin and cut into small cubes. Drizzle with 1 tbsp of vegetable oil. Roast in the oven for about 30 minutes until the pumpkin is soft. Mix in a blender until smooth.
Grease a bundt cake pan. Mix the dry ingredients together: flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and chocolate chips in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, white sugar, pumpkin puree and vanilla extract together. Pour the pumpkin-egg mixture into dry ingredients and whisk until completely combined. Pour into greased cake pan.
Bake for 60-70 minutes until the cake is done (might need more time, depending on your oven). A toothpick should come out clean. Be careful to not overbake the cake, it should be still moist inside!
Set aside to cool. Once cooled a bit, invert onto serving dish. Allow to cool completely. Drizzle with the caramel and enjoy!