Spicy pumpkin cake – Food Pharmacy

Cecilia Davidsson, Recipes

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Spicy pumpkin cake

Today we are going to bake a spicy and absolutely exceptionally tasty pumpkin cake.


Spicy pumpkin cake

  • By : Cecilia Davidsson c/o Food Pharmacy


300 g pumpkin flesh

2 eggs

1 dl coconut sugar

2 dl almond flour

1 dl coconut flakes

dl flour mix gf

1 ½ teaspoon bicarbonate

1 pinchsea salt

1 tablespoon cinnamon

2 teaspoons grounded ginger

1 teaspoon grounded cardamom

Suggestions for topping

2 tablespoons coconut cream cheese

tablespoon tahini and

1 teaspoon honey

Freeze-dried blueberries or raisins


  1. Set the oven to 175 degrees (hot air).
  2. Mix the pumpkin coarse-grained in a blender.
  3. Whisk eggs and coconut sugar in a baking machine or with an electric whisk.
  4. Mix the other ingredients, including the pumpkin, in a bowl and stir until everything is well mixed. Add the egg & sugar batter, stirring with a spatula to a thick batter. Line a plate with parchment paper or use muffin tins, spread the batter.
  5. Bake in the middle of the oven for about 15 minutes.
  6. Serve with cream cheese or topping as above.



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