MIKA'S KABOCHA CAKE (PUMPKIN CAKE)
Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake.
Provided by Mikaaa
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
- Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
- Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 40.1 g, Cholesterol 24.5 mg, Fat 17 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 323.8 mg, Sugar 19.4 g
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Linford Ochieng
ochieng-linford@yahoo.comThis cake is absolutely delicious! The kabocha squash gives it a moist and flavorful texture, and the maple syrup adds a touch of sweetness. I highly recommend this recipe.
Hijab Queen
hijab_q@aol.comThis cake was a bit too dry for my taste, but the flavor was good. I think next time I would add some more butter or oil to the batter.
Yourdads Toes
y.t@gmail.comI'm not a big fan of pumpkin cake, but this recipe changed my mind. The kabocha squash gives it a unique flavor that is perfectly balanced by the sweetness of the maple syrup. I highly recommend this recipe.
Rabin Gamer
r-gamer@gmail.comThis cake was easy to make and turned out delicious. I used a bundt pan and it baked for about 45 minutes. The cake is moist and flavorful, with a beautiful golden brown crust. I served it with a maple glaze and it was a big hit with my family.
Dr Millicent Onyudo
d@hotmail.frI followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, with a beautiful golden brown crust. I served it with whipped cream and it was a big hit with my family.
Corey Black
b_c2@aol.comThis cake was a bit too sweet for my taste, but it was still very good. I think next time I would reduce the amount of sugar by half. The cake was also very moist and flavorful.
Julio Rosado
r58@aol.comThis cake was easy to make and turned out perfectly. I used a 9x13 inch pan and it baked for about 45 minutes. The cake is moist and flavorful, with a beautiful golden brown crust. I served it with whipped cream and it was a big hit with my family.
John man 2k Mike
j92@gmail.comI love this recipe! The cake is so moist and flavorful. I've made it several times now and it's always a hit. I usually add a little bit of cinnamon and nutmeg to the batter for extra flavor.
poison gaming
p@hotmail.co.ukThis cake is absolutely delicious! The kabocha squash gives it a moist and flavorful texture, and the maple syrup adds a touch of sweetness. I highly recommend this recipe.
Dorah
dorah@hotmail.frThis cake was a bit too dry for my taste, but the flavor was good. I think next time I would add some more butter or oil to the batter.
Waheed Baksh
b-w30@hotmail.comI'm not a big fan of pumpkin cake, but this recipe changed my mind. The kabocha squash gives it a unique flavor that is perfectly balanced by the sweetness of the maple syrup. I highly recommend this recipe.
Sohail Don2
d_sohail87@hotmail.comThis cake was easy to make and turned out delicious. I used a bundt pan and it baked for about 45 minutes. The cake is moist and flavorful, with a beautiful golden brown crust. I served it with a maple glaze and it was a big hit with my family.
Umme
umme0@gmail.comI followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, with a beautiful golden brown crust. I served it with whipped cream and it was a big hit with my family.
Farha Chowdhury
farha-c@yahoo.comThis cake was a bit too sweet for my taste, but it was still very good. I think next time I would reduce the amount of sugar by half. The cake was also very moist and flavorful.
JACKSON ZULUFAT
j_zulufat@hotmail.comI was pleasantly surprised by how much I enjoyed this cake. I'm not usually a fan of pumpkin cake, but the kabocha squash gave it a unique flavor that I really liked. The cake was also very moist and fluffy.
AM Crowe
a13@yahoo.comThis is my new favorite pumpkin cake recipe. It's so moist and flavorful, and the kabocha squash gives it a unique twist. I've made it several times now and it's always a hit.
Habiba Ahmed
ahmed-h82@hotmail.comI love this recipe! The cake is so moist and flavorful. I've made it several times now and it's always a hit. I usually add a little bit of cinnamon and nutmeg to the batter for extra flavor.
Mohamed abdallah aloueimine
mohamed_a84@hotmail.frThis cake was easy to make and turned out perfectly. I used a 9x13 inch pan and it baked for about 45 minutes. The cake is moist and flavorful, with a beautiful golden brown crust. I served it with whipped cream and it was a big hit with my family.
Claire Jenny
jennyclaire36@hotmail.co.ukI'm not usually a fan of pumpkin cake, but this recipe changed my mind. The kabocha squash gives it a rich, nutty flavor that is perfectly balanced by the sweetness of the maple syrup. I highly recommend this recipe.
Saqib Mardan
ms@gmail.comThis kabocha cake was a hit at my Thanksgiving dinner! Everyone loved the unique flavor and moist texture. I'll definitely be making this again next year.