Pumpkin Apple Cake, Gluten-Free, Vegan, Sugar-Free, Low in Histamine
A moist pumpkin-apple cake made with simple ingredients: vegan, gluten-free, and with no added sugar. The combination of Hokkaido pumpkin, apple, and cinnamon creates a wonderfully autumnal flavor, while the delicate erythritol crust gives the cake a subtle sweetness. Perfect for cozy moments in the fall.
Ingredients
- 300 g Hokkaido squash, trimmed and diced
- 1 large apple, about 200 g peeled, cored, and diced
- 60 g rice flour
- 60 g buckwheat flour
- 50 g finely ground gluten-free rolled oats
- 1 tsp ground psyllium husks
- 1 tsp baking powder
- 1 tsp cinnamon
- 100 g erythritol
- 150 ml rice milk
Instructions
- Steam the pumpkin in a little water until tender, drain well, and let cool briefly.
- Blend the pumpkin with rice milk, cinnamon, salt, and erythritol until smooth and creamy.
- Preheat the oven to 180 degrees (top and bottom heat) and grease the baking pan.
- Finely grind the rolled oats or use pre-ground oats, then mix them with rice flour, buckwheat flour, psyllium husks, and baking powder.
- Add the pumpkin cream to the flour mixture, stir in the coconut oil, and mix well. Fold in the diced apple.
- Pour the batter into the pan and smooth the top.
- Sprinkle the surface evenly with a little erythritol; this will create a delicate sugar crust during baking.
- Bake for about 40-50 minutes, then test for doneness with a toothpick. Let cool completely.
Notes
Nutritional Information per Piece
| pro Stück (1/6) | |
|---|---|
| Calories | ca. 235 kcal |
| Carbohydrates | 32 g |
| of which sugar | 4 g |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Fat | 9 g |