Pumpkin Cake

As soon as the month of October comes, all food blogs, especially the baking blogs are bombarded with pumpkin recipes. We Indians eat pumpkin through out the year and it’s not one of the favourite vegetables around. So, probably we are not very excited about the fall season and the usage of red pumpkin. However, we cannot but acknowledge the health benefits of pumpkin. It’s a rich source of vitamin A, magnesium, potassium

and antioxidants. Moreover, it’s a good source of dietary fibre. It’s good for the heart and eyes too.
Check out the recipe of roasted pumpkin soup or the soft vegan pumpkin bread. Try out these mini pumpkin buns. So, after having tried out all these pumpkin recipes, it was but natural for me to try out an eggless pumpkin cake. I should confess that I was quite skeptical about trying it. Wasn’t sure how it would taste. So, the other day, when I wanted to give back something to my neighbours, I decided to try it out. I added a good amount of dark chocolate chips to reduce the pumpkin flavour if any.
And trust me, my friend told me that until I told them that it’s a pumpkin cake, they didn’t realise it and it tastes very nice and moist. You may add cinnamon powder, cloves powder and nutmeg powder for more flavour. I have added only cinnamon powder. You can also add all spice mix powder. The addition of oil in the cake keeps it very moist. So, what are we waiting for? Try it out and let me know how it turned out for you. I have used a 240 ml cup.
Try frosting this cake with spice infused cream cheese or a butter cream frosting.

Ingredients:

• All purpose flour 200 gm
• Salt a pinch
• Brown sugar 75 gm
• White sugar 75 gm
• Baking powder 3/4 tsp
• Baking soda 1/2 tsp
• Cinnamon powder 1 tsp
• Oil 100ml
• Pumpkin puree 200 gm (see notes)
• Milk 3/4 cup (180 ml)
• Curd 1/4 cup (60 ml)
• Choco chips 1/4 cup

Method:

• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Grease a Bundt pan or an eight inch cake tin with butter and dust it with flour.
• Sieve the flour, salt, baking powder, baking soda and cinnamon powder 2 times.

• Mix the oil, milk, curd, sugar and pumpkin puree and blitz it in a mixer till you get a smooth puree.

• Transfer the dry ingredients into a big bowl and slowly add the liquid ingredients into it.

• Fold it gently. Do not overmix.
• Toss the chocolate chips into it and mix well.

• Pour the batter into the prepared cake tin and level the top.
• Tap the tin on the counter to remove air bubbles if any.
• Bake the cake for around 50-55 minutes or till a toothpick inserted into the centre comes out clean. Check the cake after 45-47 minutes as each oven behaves differently.
• Remove the cake tin from the oven and allow it to cool for atleast 10-15 minutes in the tin.
• Now transfer the cake onto a cooling rack and cool completely.

• Slice and serve it with tea or coffee. It would taste good with a dollop of vanilla ice cream.

• You may drizzle chocolate sauce or chocolate syrup on top.

Notes:

• There are many ways to make the pumpkin puree, you can either bake, steam or grill.
• I have used the steaming method. Peel and wash the pumpkin piece and slice it finely. Steam in a steamer till it’s soft. Cool and blend in a mixer till you get a smooth puree. Do not add extra water.
• If you plan to bake, then wash and remove the seeds. Wrap the pumpkin piece in an aluminium foil and bake at around 180 degree Celsius for around 20-25 minutes or till its soft. Scoop out the pulp and mash well.
• Alternatively, you may peel and wash the pumpkin piece. Now slice it finely and grill in a pan with a drizzle of oil till it’s soft. Now mash or blend it in a mixer till it’s a smooth paste.
• This cake tastes much better the next day. It’s an extremely moist and soft cake.
• You may skip the choco chips and add toasted walnuts or almonds or pecans.