Spiced Pumpkin Cake: A Naturally Sweetened, Gluten-Free Treat

If you're looking for a naturally sweetened, nutrient-dense cake that aligns with a whole-foods approach, this Spiced Pumpkin Cake is perfect for you. Made with simple, wholesome ingredients, it is gluten-free, grain-free, dairy-free, and nut-free, making it suitable for a wide range of dietary needs. Plus, it contains no added sugar, as it is naturally sweetened with pumpkin and raisins. This makes it a great option for those looking to balance blood sugar levels, maintain hormonal health, and enjoy a nourishing, high-fibre dessert.

Health Benefits of Pumpkin as a Natural Sweetener

Unlike refined sugar, pumpkin provides natural sweetness while also offering essential vitamins, minerals, and fibre. Research has shown that pumpkin is rich in antioxidants and bioactive compounds that support metabolic health and insulin sensitivity (Alkhalaf et al., 2022). Additionally, it contains carotenoids and polyphenols, which have been linked to improved blood sugar regulation and reduced oxidative stress (Kim et al., 2010). By using pumpkin in this cake, you are not only reducing added sugars but also incorporating gut-friendly fibre and hormone-supportive nutrients.

Spiced Pumpkin Cake Recipe

Serves: 12

Prep Time: 15 minutes

Cook Time: 45-55 minutes

Ingredients:

• 500g pumpkin

• 250g raisins

• 325g desiccated coconut (blended until nearly coconut butter consistency)

• 2.5 tsp cinnamon

• ½ tsp ginger

• ½ tsp nutmeg

• 1.5 tsp baking powder

• 1 tsp bicarbonate of soda

• 1 tsp salt

• 160ml melted coconut oil

• 1 tsp vanilla extract

• 4 eggs

Instructions:

1. Preheat oven to 180°C (fan-forced).

2. Steam or roast the pumpkin until tender.

3. Blend the pumpkin and raisins in a food processor until smooth. Set aside.

4. Blend desiccated coconut in a food processor until it starts to resemble coconut butter (beyond coconut flour consistency).

5. In a large bowl, combine the pumpkin mixture with blended coconut, cinnamon, ginger, nutmeg, baking powder, salt, bicarb, vanilla, and melted coconut oil.

6. In a separate bowl or stand mixer, whisk the eggs until doubled in size, light, and fluffy.

7. Gently fold the egg mixture into the cake batter in three parts to retain as much air as possible.

8. Pour the batter into a pre-lined 8-inch round springform pan.

9. Bake for 45-55 minutes or until a skewer inserted comes out clean.

10. Allow to cool before serving. Enjoy plain or topped with mascarpone and spices.

Why This Cake is Great for Female Health

This cake isn’t just a delicious dessert—it also provides nutritional benefits that support women’s health:

• Fibre for hormone balance: Fibre plays a role in modulating oestrogen metabolism, which is essential for hormonal health (Fuhrman et al., 2021).

• Healthy fats: The coconut oil and desiccated coconut provide medium-chain triglycerides (MCTs), which support energy levels and metabolic health.

• Blood sugar-friendly: By avoiding refined sugar and using pumpkin and raisins as natural sweeteners, this cake can help prevent blood sugar spikes while still being satisfying and delicious.

This Spiced Pumpkin Cake is an excellent option for those looking to enjoy a naturally sweetened, nutrient-dense dessert while supporting their hormonal health, blood sugar balance, and overall wellbeing. Perfect for meal prep, afternoon snacks, or as a nourishing treat, it proves that indulgence and nutrition can go hand in hand.

References

Alkhalaf, M. I., Hussein, R. H., & Jaffal, S. M. (2022). The effect of pumpkin extract on metabolic syndrome components: A review. Journal of Food Biochemistry, 46(1), e14021. https://pubmed.ncbi.nlm.nih.gov/35684166/

Kim, M. Y., Kim, E. J., Kim, Y. N., Choi, C., & Lee, B. H. (2010). Comparison of the chemical compositions and antioxidative effects of various pumpkin (Cucurbita spp.) varieties. Food Science and Biotechnology, 19(1), 153-159. https://pubmed.ncbi.nlm.nih.gov/21110905/

Fuhrman, B. J., Xu, X., Falk, R. T., Dallal, C. M., Veenstra, T. D., Keefer, L. K., & Hoover, R. N. (2021). Fiber intake and circulating estrogens in postmenopausal women. Cancer Causes & Control, 32(1), 73-83. https://pmc.ncbi.nlm.nih.gov/articles/PMC7875566/