Sweet and healthy? Yes! Amazingly light Pumpkin Sponge Cake


We don’t know what the matter is, but of late we want to peck at something sweet all day. That’s why there was nothing we could do save think of a sweet, spectacular and truly healthy recipe. After some rummaging… we found the perfect one, a really yielding pumpkin sponge cake with just the right measure of sweetness. We like to make optimal use of seasonal products because their virtues are astounding!

A sponge cake is always a good idea and warmly welcomed in every home. The more so when it’s full of healthy ingredients. An alternative for everyone!


  • 300g pumpkin (without skin and seeds)
  • 4 eggs
  • 250g brown sugar
  • 75g extra virgin olive oil
  • 300g oat flour or any flour you like
  • 16g baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg


  • Prepare the pumpkin

Remove the skin, seeds and stringy parts until you are left with 300g of flesh. Grate and set aside.

  • The cake mix

Whip the eggs and sugar until they get foamy and increase in volume. Add the oil slowly while continuing to beat the mix. Add the flour with the baking powder, cinnamon and nutmeg, and keep mixing. Finally, stir in the grated pumpkin.

  • Baking the sponge cake

Pour the mix into a cake mould and bake for approximately 35 minutes at 180° C. We’ll check to see if the sponge cake is cooked on the inside by piercing it with a needle or skewer. If the latter comes out clean, the baking is done. If it has cake mix stuck to it, then it’ll need a few more minutes. Careful though! Never open the oven before the first 20 minutes or your cake might sink.

Would you like a piece of pumpkin sponge cake?


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