Pumpkin Cake

Natalia Severino
This pumpkin cake is moist and healthy; made with oat flour and pumpkin. Suitable for lactose intolerant individuals. Its irresistible flavor is sure to captivate you and make it one of your favorites.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups pumpkin, raw
  • 1 cup oat flour
  • 1/2 cups water
  • 4 eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon white vinegar
  • sugar
  • spice
Preparation
15 mins
40 mins
Low
  • Blend the eggs in a blender until frothy.
  • Incorporate the pumpkin, oil, water, baking powder, white vinegar, and sweetener.
  • Pour into a bowl and add the flour; mix well.
  • Pour the mixture into a greased and floured mold. Bake at 200 ℃ for 40 to 50 minutes or 10 minutes in the microwave.
  • Let it cool and decorate with your favorite topping.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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