Image for illustration onlyGluten-Free Pumpkin Cake with Crunchy Topping
A comforting winter dessert that harmonizes the deep sweetness of pumpkin with an exceptionally rich and tender crumb, perfected by the velvety depth of condensed milk. The crisp top layer provides a perfect structural contrast to the soft interior, while warm aromatic spices transform every bite into a refined seasonal celebration. This elegant interpretation of autumnal flavors is an ideal accompaniment to fine hosting or a quiet, sophisticated moment.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Heat the oven to 175 degrees Celsius.
- 2Grease and place baking paper in a 23 cm diameter baking dish and set aside.
- 3In a medium bowl, mix the pumpkin puree, condensed milk, eggs, sugar and pumpkin pie spice until the mixture is smooth.
Nutrition
- Calories
- 617
- Protein
- 6.2g
- Carbs
- 57.4g
- Sugar
- 52.9g
Chef tips
For a nutty twist, substitute the chocolate with chopped walnuts or almonds. Chill the cake in the fridge for cleaner slices.
Culinary reasoning
A comforting winter dessert that harmonizes the deep sweetness of pumpkin with an exceptionally rich and tender crumb, perfected by the velvety depth of condensed milk. The crisp top layer provides a perfect structural contrast to the soft interior, while warm aromatic spices transform every bite into a refined seasonal celebration. This elegant interpretation of autumnal flavors is an ideal accompaniment to fine hosting or a quiet, sophisticated moment.