Gluten Free Pumpkin and Pecan Cake

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Gluten Free Pumpkin and Pecan Cake
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
479
calories
Calories

Healthy, because

Even smarter

Nutritional values

Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. This sweet treat is great to serve around the holidays, especially Thanksgiving and Halloween!

Serve this with a bit of vanilla ice cream or whipped cream for added sweetness!

1 cake contains
(Percentage of daily recommendation)
Calorie479 kcal(23 %)
Protein5.44 g(6 %)
Fat38.46 g(33 %)
Carbohydrates30.25 g(20 %)
Sugar added7.77 g(31 %)
Roughage2.12 g(7 %)
Vitamin A465.89 mg(58,236 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.86 mg(16 %)
Vitamin B₆0.08 mg(6 %)
Folate33.44 μg(11 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C3.57 mg(4 %)
Potassium268.15 mg(7 %)
Calcium46.05 mg(5 %)
Magnesium41.48 mg(14 %)
Iron1.69 mg(11 %)
Iodine17 μg(9 %)
Zinc1.32 mg(17 %)
Saturated fatty acids16.12 g
Cholesterol85.98 mg

Ingredients

for
1
For the base
9 ounces gluten-free Chocolate cookie
cup butter
½ cup Pecan (chopped)
For the filling
14 ounces Pumpkin (e. g. peeled and diced)
cup double cream
cup Coconut milk
cup brown sugar
3 eggs
ground cinnamon
Ginger powder
ground Nutmeg
1 ½ cups Pecan
2 tablespoons smooth Marmalade
2 tablespoons Rum
How healthy are the main ingredients?
PumpkinCoconut milkeggcinnamonNutmeg

Preparation steps

1.
Line a cake tin with greaseproof paper.
2.
Place the biscuits in a plastic bag and crush with a rolling pin.
3.
Melt the butter and stir in the crushed biscuits and the chopped nuts. Transfer the mixture to the cake tin and press down evenly creating an edge. Chill in the fridge.
4.
Place the pumpkin in a pot, cover with a little water and cook for around 15 minutes.
5.

Heat the oven to 400°F.

6.
Drain the pumpkin, leave to cool and then purée. Stir in the double cream, coconut milk, sugar, eggs and a pinch each of cinnamon, ginger and nutmeg.
7.
Pour half into the chilled base, top with some pecan nuts and then add the rest of the mixture. Spread evenly and bake for around 45 minutes. Remove from the oven and leave to cool.
8.
Heat together the marmalade and the rum. Pour over the cake and top with the remaining pecan nuts. Carefully remove from the tin and serve.