Paleo Pumpkin Cake

October 4, 2023
Pumpkin-cake

This paleo pumpkin cake is like nothing you have ever tried before. In Venezuela, we have our own version of a pumpkin cake, a.k.a “torta de auyama” – and it is SO good. This is not the typical spongy type of cake that people think of when they think “cake”. This one is dense, creamy, smooth and so very rich in pumpkin flavor. It has a lot of pumpkin. So if it’s pumpkin that you want, then get ready.

I made it my mission to figure out a version of the Venezuelan pumpkin cake that was not only gluten-free, but paleo as well. I made at least 5 versions, until I was finally happy with it. The traditional Venezuelan pumpkin cake is made with butter, eggs, lots of pumpkin purée, cinnamon, all purpose flour, and either milk, condensed milk or no milk at all (I went with the latter option).

Ingredients

The main challenge in recreating this recipe was finding the right balance and combination of flours to create the right texture. Let’s talk about some of those main ingredients:

Preparation

There are a few ways to go about making the pumpkin purée. I like using the buttercup pumpkin, which is small and green and has natural sweetness to it. I don’t use the pumpkin pie variety, although you can. These two types of pumpkin have different flavors and will therefore make your cake taste differently.

When cutting the pumpkin, make sure that you are using a sharp knife. It’s much harder, not to say dangerous, to use a knife with a dull blade. Chop it up into about 1 to 2 inch pieces and put them to cook in boiling water. The easiest way to remove the skin is to do so after the pumpkin is cooked. The skin will literally come off on its own. You may find that this happens easier with some pieces versus others, and that is completely normal. Simply finish removing it with a knife.

This paleo pumpkin cake is best after you have allowed it to cool and set in the fridge for a couple of hours, at least 2 hours. It actually tastes better after 2 or 3 days because it allows the flavors to intensify. So if you are making it for an event, go ahead and prepare it 2 days before and it will be perfect!

Pumpkin-cake

Paleo Pumpkin Cake

This paleo pumpkin cake is like nothing you have ever tried before. In Venezuela, we have our own version of a pumpkin cake, a.k.a “torta de auyama” – and it is SO good. This is not the typical spongy type of cake that people think of when they think “cake”. This one is dense, creamy, smooth and so very rich in pumpkin flavor. It has a lot of pumpkin. So if it’s pumpkin that you want, then get ready.
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine venezuelan
Servings 12

Equipment

  • 1 Food processor or blender

Ingredients
 

Pumpkin Puree:

  • 4 cups Pumpkin purée (homemade or canned)
  • 3 Cinnamon sticks

Cake batter:

  • ½ cup Butter (melted)
  • cup Maple Syrup (at room temperature)
  • 3 Eggs (at room temperature)
  • 1 cup Maple sugar
  • 2 tsp Vanilla extract
  • 2 cups Almond flour
  • ¾ cup Arrowroot Powder
  • 2 tsp Grain-free baking powder
  • 1 Tbsp Cinnamon
  • ½ tsp Sea salt

Instructions
 

To make the pumpkin purée:

  • Fill a large pot with water, about 2/3 to 3/4 full, add the cinnamon sticks, and bring to a boil.
  • While the water is heating up, cube the pumpkin into about 1-inch pieces.
  • Once the water is boiling, add in all the cubed pumpkin. Give it a quick stir and let pumpkin cook on high for 30 to 35 minutes or until fork tender.
  • Once cooked, remove from the heat, remove the pumpkin from the water and place in a strainer to remove the excess water. Let it cool down enough for you to handle with your hands. Remove the skin. It may peel off on its own, if not, use a knife to help peel it off.
  • Place the cooked pumpkin in a blender or food processor and blend until smooth.
  • Place the purée in a large bowl and set aside while you make the cake batter.

To make the cake batter:

  • Line a 9"x13" baking pan with parchment paper. Preheat the oven to 350F.
  • In the bowl of a food processor, add in the melted butter, maple syrup, maple sugar, eggs, and vanilla extract. Process until mixed. About 10 to 15 seconds.
  • Add in the almond flour, arrowroot powder, baking powder, cinnamon and sea salt. Process again for 20 seconds until a smooth batter has formed.
  • Pour in the cake batter mixture into the large bowl with the pumpkin purée. With a spatula, gently fold the batter with the pumpkin until fully mixed.
  • Pour the mixture into your cake pan and put it in the oven to cook for 70 minutes. You will know it is ready when the middle does not jiggle anymore and a toothpick comes out clean.

Notes

I made the cake in a ceramic pan. If you use a metal pan, I recommend checking the cake at around 50 minutes since it may cook quicker depending on the pan.
Keyword auyama, cake, fall, fall recipes, pumpkin, torta de auyama

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Hi! I'm Joanna. Welcome to my little corner of the internet! Here you'll find delicious and healthier alternatives of the food you love, and some new exciting recipes too!

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