Pumpkin Pudding Cake

10 servings 114g; Calories 135 Calories from fat 42 Total Fat 4.5g; Sat Fat .5g; Chol. 0g; Sodium 157mg; Potassium 29mg Total Carbs 22.3g; Fiber 2g; Sugar 8.4g; Protein 2.3g

Pumpkin Pudding Cake

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  • ◾1½ spelt or white flour

  • ◾1 tsp baking powder

  • ◾½ tsp baking soda

  • ◾½ tsp plus ⅛ tsp salt

  • ◾2 tsp ground cinnamon

  • ◾½ cup sugar or xylitol (100g)

  • ◾pinch stevia extract OR 2 extra tbsp sugar

  • ◾½ cup milk of choice (120g), plus up to ¼ cup more if needed

  • ◾1 tsp white or apple cider vinegar (5g)

  • ◾½ cup pumpkin puree (120g)

  • ◾¼ cup veg or melted coconut oil (40g)

  • ◾1½ cup water (360g)

  • ◾½ cup brown sugar OR coconut sugar (80g)


Preheat oven to 350 degrees F. In a large mixing bowl, stir together the first seven ingredients. In a separate bowl, whisk together the milk, vinegar, pumpkin, and oil. In a large cup, mix the brown sugar into the water. Combine the contents of the two bowls (not the cup), and stir to form a batter. You want a cake-batter texture, so add a little extra milk of choice if the dough is too dry. (I added 1/4 cup extra when testing this recipe with sorghum flour.) Pour the batter into an 8-inch square pan. Now pour the brown sugar water evenly on top, but do not stir. Place the pan in the middle of the oven and bake 34 minutes. The top will look like cake… but if you reach your fork down, there will be a layer of sweet pumpkin pudding on the bottom!


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