Gluten Free Pumpkin and Pecan Cake
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 479 kcal | (23 %) | ||
| Protein | 5.44 g | (6 %) | ||
| Fat | 38.46 g | (33 %) | ||
| Carbohydrates | 30.25 g | (20 %) | ||
| Sugar added | 7.77 g | (31 %) | ||
| Roughage | 2.12 g | (7 %) |
more nutritional values
| Vitamin A | 465.89 mg | (58,236 %) | ||
| Vitamin D | 0.71 μg | (4 %) | ||
| Vitamin E | 2.89 mg | (24 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.86 mg | (16 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 33.44 μg | (11 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 0.19 μg | (0 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 3.57 mg | (4 %) | ||
| Potassium | 268.15 mg | (7 %) | ||
| Calcium | 46.05 mg | (5 %) | ||
| Magnesium | 41.48 mg | (14 %) | ||
| Iron | 1.69 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.32 mg | (17 %) | ||
| Saturated fatty acids | 16.12 g | |||
| Cholesterol | 85.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the base
- 9 ounces gluten-free Chocolate cookie
- ⅔ cup butter
- ½ cup Pecan (chopped)
- For the filling
- 14 ounces Pumpkin (e. g. peeled and diced)
- ⅔ cup double cream
- ⅜ cup Coconut milk
- ⅔ cup brown sugar
- 3 eggs
- ground cinnamon
- Ginger powder
- ground Nutmeg
- 1 ½ cups Pecan
- 2 tablespoons smooth Marmalade
- 2 tablespoons Rum
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.
Current Recipe Search
