Flourless vegan pumpkin and coconut cake
This pumpkin and coconut cake has a wonderfully sweet flavor and a texture as moist as it is irresistible. The natural sweetness of the pumpkin, combined with the gentle notes of coconut, makes this one of the most addictive desserts around.
Apart from its impressive flavor and texture, another of this cake’s strengths is that it contains no flour of any kind, which makes it even healthier and also suitable for people with celiac disease or who avoid gluten.
By replacing flour with ground almonds and using an ingredient as sweet and mild as pumpkin, we get an extra-moist dessert that is incredibly delicious and delicate.
But the best thing about this treat is that it contains no eggs or dairy, since it is made exclusively with plant-based ingredients, so it is free of cholesterol, lactose and harmful fats. This way we can savor its impressive flavor without any guilt, because we are giving ourselves a healthy indulgence that, as well as protecting our health, protects animals and the environment.
As for its nutritional properties, this dessert is rich in carotenes, coumarins (antioxidants), lycopene, carbohydrates, protein, fiber, B-group vitamins (B1, B2, B3, B5, B6 and B9 or folic acid), copper, chromium, phosphorus, potassium and selenium.
Since it contains almonds instead of flour, they provide an extra dose of protein as well as phytosterols, omega-3, 6 and 9, vitamins A, E and B7, calcium, iron, magnesium and zinc.
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- Step 1In a pot, cook the pumpkin covered with water and let it be done for 20 minutes. When it is soft, we extinguish the fire and we put it to drain in a drainer.
- Step 2In a small bowl, we toss the ground flax seeds, add the water, mix and let it rest for 10 minutes so that the mixture thickens.
- Step 3In a bowl, put the pumpkin and crush well to form a kind of dense mash. Add the oil, mix, add the mixture of flax seeds and water and stir to integrate well with the pumpkin. Add the coconut, the almond flour, the sugar and the yeast, and stir again until all the ingredients are well combined and obtain a homogeneous mass. We reserve
- Step 4Preheat the oven to 175 °C for 10 minutes using top and bottom heat. Then pour the batter into a tin with its base lined with parchment paper to prevent sticking. Bake for 25 minutes, making sure it does not burn. Check that the cake is cooked through by inserting a toothpick and making sure it comes out clean.
- Step 5Take the cake out of the oven, let it cool down and, if desired, sprinkle a little grated coconut on top as a decoration to make it more colorful.