Pumpkin Cake

This Dairy-Free Chinese Pumpkin Cake is a delightful treat that combines the natural sweetness of pumpkin with a soft, chewy texture. Perfect as a snack or dessert, it offers a unique twist to traditional cake recipes.

Ingredients

• Pumpkin puree - 200 grams
• Glutinous rice flour - 100 grams
• Brown sugar - 50 grams
• Coconut milk - 100 ml
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Sesame seeds - 1 tablespoon (for topping)

Steps

1. Preheat the steamer and prepare a round cake pan by lightly greasing it.
2. In a mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, and vanilla extract until well blended.
3. In another bowl, mix the glutinous rice flour, baking powder, and salt together.
4. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
5. Pour the batter into the prepared cake pan and sprinkle sesame seeds on top.
6. Place the cake pan in the steamer and steam for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Once cooked, remove from the steamer and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in Vitamin A from pumpkin, promoting good vision.
• Gluten-free and dairy-free, suitable for various dietary restrictions.

Tags