Pumpkin cake

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It all started when I was walking down the aisles of my organic grocery store … I was poking around in the fruit and vegetable department when suddenly I came across her: the Jack Be Little squash! The cutest vegetable in the world! Impossible not to win, hop in my basket! Incidentally, I buy a potimarron and I tell myself that I will invent a little recipe to cook, these two!

This is how the idea of ​​salty cake with pumpkin was born. I served it with a salad of sprouted seeds. Dinner light but greedy, it’s perfect!


Ingredients for 4 persons) :

– 300 g of pumpkin (and so I added a pumpkin Jack be little!)

– 100 g flour (oats for me)

– ½ teaspoon of baking soda

– 100 ml of almond milk

– 3 eggs

– 80 g chicken diced

– 1 shallot



Preheat your oven to 200 degrees

Start by opening and empty the squash. Boil a large pot of water and then immerse in the diced squash for 10 minutes.

Meanwhile, finely chop your shallot. Make it come back to the pan in a drop of olive oil. Add the chicken dice.

Remove from heat when the shallots are golden brown.

In a large salad bowl, mix: flour, baking soda, almond milk and eggs.

Add shallots and diced ham.

Drain your squash and crush with a fork to get a puree. Mix this puree with the ingredients of the salad bowl.

Season to taste: salt, pepper, parsley.

Lightly oil a cake pan then pour your dough.

Bake for 40/45 minutes at 200 degrees.

And here is a pretty cake with seasonal vegetables! Does it tempt you?

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