Raw pumpkin cake! Wheat-free and dairy-free! Easy, fluffy and delicious!

This cake is a delicious option for those looking for gluten-free and lactose-free alternatives, without sacrificing flavor.

If you are looking for a practical, tasty recipe that is perfect for gluten-free and lactose-free diets, this wheat-free and dairy-free raw pumpkin cake will surprise you.

With just a few ingredients and simple preparation in the blender, it results in a soft, slightly sweet cake with an irresistible crunchy crust.

A great option for breakfast, afternoon snack or even to serve on special occasions.

Ready to try it? Let’s get to the recipe!

Ingredients:

• 3 eggs
• 300 g raw pumpkin, peeled and chopped
• 1/2 cup vegetable oil
• 1 cup of sugar
• 185 g rice flour
• 1 tablespoon of baking powder (Royal type)

Cup size: 240 ml

Preparation method:

In a blender, place the eggs, pumpkin, oil and sugar. Blend very well until you obtain a completely homogeneous mixture.

At first, use the pulse function to help the process along if necessary. This can take about 8 minutes — make sure there are no chunks of pumpkin left.

Transfer the mixture to a bowl and gradually add the rice flour, stirring well until completely incorporated.

Finally, add the yeast and mix gently until it is well distributed.

Grease a pan with butter and sprinkle with sugar, if desired — this trick creates a sweet, crunchy crust around the cake, adding a special touch of flavor and texture.

Pour the batter into the pan and, if necessary, level it with a spatula to ensure even baking.

Place in a preheated oven at 180 °C and bake for about 45 minutes, or until golden.

Since we’re using rice flour, it may take a little longer than a traditional recipe — so keep an eye on it and do the toothpick test.

The result is a golden, fluffy cake with an irresistible aroma! The sugar crust is delicious — it’s impossible to eat just one piece.