Don’t throw tomatoes at me please.
I know that a lot of you are eagerly awaiting the recipe for my Chocolate Beet Bundt Cake, but I’m so excited about this one I just HAD to share it now!
Plus, seeing as how Thanksgiving is just around the corner, I figured this was more appropriate…
So sorry, chocolate lovers, you’re gonna have to wait a bit longer…
I promise not to make you wait too long, though, alright?
For now, let’s indulge in this wonderful spicy pumpkin and apple combo. There’s like so many things I have to say to say about this one that I don’t even know where to start!
For starters, it’s a Bundt cake. A BUNDT CAKE! That alone is reason enough to get all excited. I don’t know why, but there’s just something about Bundt cakes that I find absolutely irresistible.
They’re like the Prince Charming of cakes. I could just sit there and gaze at their beautiful curves all day long…
Secondly, I made it using REAL pumpkin. REAL PUMPKIN! And not just ANY pumpkin: a white pumpkin!
The things are just sooooo pretty!
I wish I could show you a picture but I was so excited to get started with my cake that I completely forgot neglected to take one. All is not lost though… let’s call the Internet to the rescue! Just take a look at that! Now, if THAT isn’t pretty, I don’t know what is…
It was my first time ever cooking with real pumpkin (as opposed to canned) and let me tell you, it was NOT the last!
Especially not if I can get my hands on a cute little white pumpkin again.
But honestly, as far as cooking is concerned, white and orange are pretty similar. The flesh of the white variety is actually very orange and both taste pretty much the same, although some people claim that the flesh of the white variety is a tad sweeter and creamier, maybe a bit closer to that of a sweet potato.
In fact, if you can’t get your hands on pumpkin but still wanted to make this beautiful cake, I think that you could very well use sweet potatoes instead. I haven’t tested it, but I am positive that it would be just as decadent!
Oh, yeah, ‘cuz decadent is what that cake is.
I know I say this all the time, but I think this one is my favorite so far.
It’s just INSANELY, good. I don’t even know how it is that I manage to have that cake sitting in the fridge and not inhale it all in one go. Or never having more than one piece a day, for that matter…
This is by far the moistest, densest, tastiest cake I have ever eaten. It almost feels creamy in your mouth without actually feeling “wet”.
The big chunks of pumpkin and apple in the batter not only allow you to taste the fruits in all their glory, they also bring so much flavour and texture to the cake! The blend of spices is simply perfect, too. It sort of makes you want to get up and dance do a backward flip.
Oh, and that icing… oh… that icing! I think my heart just stopped…
Yet, this cake is so good for you, it should be called breakfast, NOT dessert. In fact, it’s almost too healthy too qualify as cake. I kid you not! Just take a look at the numbers! Can you believe you’re looking at the nutrition facts for a succulent dessert?
The good news is it tastes so amazingly good, your guests will NEVER know you’re serving them food that actually does their body good.
And you know what the very best part about all this is?
This cake is so super easy to make, you can very well turn it into an everyday dessert, BUT it’s also elegant enough to sit very proudly right smack in the middle of your Thanksgiving dinner table.
What if you have to bring it with you to the party? Super easy! Just put it back in the pan to carry it, bring the icing and pumpkin seeds in separate containers and dress your cake “on location” at the very last minute.
Now set it and wait for the oooohs and ahhhhhs…
And you can giggle to yourself ‘cuz no one will ever know how easy it was to make and how good it truly is for them.
INGREDIENTS
- 2 eggs, lighty beaten
- ½ cup pasteurized egg whites
- ¼ cup blackstrap molasses
- 1 tbsp white wine vinegar
- 1 tsp pure vanilla extract
- 300g (2½ cups) spelt flour
- 70g (½ cup) arrowroot flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp Himalayan or fine sea salt
- 2 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ground allspice
- ¼ tsp ground clove
- ¼ tsp ground cardamome
- 1 tsp ground ginger
- 2 red apples, skin on, cut into small cubes (I used Spartan)
- 350g raw pumpkin, peeled and diced
- 2 tbsp raw unsalted pumpkin seeds
- 4 scoops vanilla flavored whey protein powder
- ¼ cup date paste
- ½ cup pumpkin puree
- ¼ cup fat free plain Greek yogurt
- 2 tbsp unrefined coconut oil, softened
- ¼ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
INSTRUCTIONS
- Preheat your oven to 375F and coat a 9½" Bundt pan with cooking spray or olive oil; set aside
- In a large non-stick pan, cook the pumpkin and apple cubes over medium-high heat just to soften them up a little bit, about 2-3 minutes. Turn off the heat and let cool while you prepare the batter.
- In a large mixing bowl, combine dry ingredients and whisk until well incorporated; reserve.
- In a separate bowl, add all of the wet ingredients and mix vigorously with a whisk until smooth and well combined.
- Pour wet ingredients into dry and stir with a wooden spoon or rubber spatula until just combined then delicately fold in reserved pumpkin and apple cubes.
- Pour mixture into prepared pan and bake for 35-40 minutes until top looks nice and golden and a toothpick inserted in the center comes out clean.
- Let cool for 2-3 minutes before returning onto a wire rack to cool completely.
- In a medium bowl, add date paste and pumpkin puree and whisk vigorously until well combined. Add applesauce, yogurt and coconut oil. Mix well.
- In a separate bowl, combine protein powder and spices and give that a quick whisk to make sure the spices are distributed evenly.
- Add this to the pumpkin mixture and mix delicately until smooth and creamy.
- Transfer cake to a service plate and pour icing all over the top, letting it drip over to the sides.
- Garnish with raw, unsalted pumpkin seeds.
- Keep refrigerated in an airtight container for up to a week.
Notes
Making pumpkin puree is just a breeze. You simply cut it in half, place it in a baking sheet with a little bit of water and bake it face down in a 375F oven until it’s nice and tender, then you scoop out the flesh and puree it. Voilà! Nothing to it, really! Just make sure there’s always a little bit of water at the bottom of your pan.
i have only one word for this cake: WOW
Thank you so much Elana. That one word sure made my morning!
this looks amazing !…i wish i had those ingredients. i don’t use spelt or arrowroot flours, but maybe i should start because your goodies look delicious
Thanks jules! I think you won’t regret buying the flours. I’m sure you’ll find many ways to use them, especially spelt. It has become my favorite flour to work with. And arrowroot is a great alternative to cornstarch. I really like your blog, by the way… off to flip through the pages. That japanese cheesecake there… it really caught my attention! Wonder if I could do a healthy version of that?!?!?!
I love your blog and your recipes. Reading what you write sounds like what goes on inside of my head. I love food. I love cooking. I love creating. And most certainly love eating ESPECIALLY when the food nourishes my body and tastes great! Thanks for sharing all your amazing recipes!
Looks like we are definitely on the same page, Robin! You and I share the same love of food, that’s for sure.
I second the first commentor’s “WOW”…Perfection pre-Thanksgiving Weekend Brunch…”so moist..almost ‘wet’” descriptives…scream “MAKE ME STAT”!!!Thanks for providing morning’s recipe!!
Aww, thanks for that, Donna! Did I ever tell you that you’re awesome? You’re awesome!
I love your photographs!! And love the idea of having big chunks of pumpkin in the cake- great texture!!
Thank you Kayla! So very nice of you to say!
I kind of want to make this just so I can have leftovers for breakfast
Haha! At that rate, you might want to make 2 cakes, Cara… that way you’ll be sure to have leftover!
In my opinion, this beats a chocolate beet cake any day. Wow!
Thanks Tender! But wait until you see that Chocolate Beet Cake… mind you, I think I prefer the Apple Pumpkin, still. But chocolate, well, is chocolate! Can you really beat chocolate? Or is that beet chocolate…
I also made my first, second, and third homemade pumpkin puree this year! I can’t believe I’ve never done it before. You can make TONS and it tastes so delicious…The bundt looks fabulous!
Thanks Loretta! Say, how long has that pumpkin puree kept in the fridge for you? And have you tried canning some? I’m thinking I want to give that a try next year, when pumpkins are back in season!
I think it lasted about a week and a half. But I put most of it in a pyrex in the freezer. I’ve never tried canning it though!
I just discovered you via a friend and I want more!
Thank you so much Virginia! Real glad you like this place. And don’t worry… there’s more coming!
sounds delicious!
but how much of the cake is 239 g?
1/12 of the cake.
That icing looks incredible. And it’s made with date paste? So awesome! The whole cake looks fabulous!
That icing! I love how it drooped down. I don’t know if that’s a word but if it’s not, it should be.
Such a very pretty cake! I love your pumpkin enthusiasm. You keep on with your pumpkin. Never stop! 
YAY! Thanks for
I’m taking this as a green light to come up with a few more recipes before the year is over! 
Glad to see I’m not the only pumpkin 
coaxingsupporting me in my pumpkin enthusiasm.nutlover around here!