Cranberry pumpkin cake – paleo & vegan

During holiday season, everyone happens to indulge more and crave those treats. Typically, most people have a lot of Christmas cookies here in Germany during this time of the year.
Although I like cookies, I am actually a big fan of cake. So I created this festive paleo and vegan cranberry pumpkin cake which is definitely a healthier option to your normal desserts.

Using seasonal ingredients like cranberries and pumpkin make sure to get all the vitamins and minerals and adding christmasy spices to the recipe gives the recipe a festive twist.

Talking about nutrients, did you know that cranberries are low in calories, contain antioxidants, high in vitamin C, A and K and are great for people who suffer from histamine intolerance?

Even our ancestors appreciated their health benefits. Historically, Native Americans used them as a treatment for bladder and kidney diseases and early settlers from England used them to treat poor appetite, stomach complaints and blood disorders.

Apart from the health reasons, I like their sour taste that goes perfectly along with the sweet almond dough and the pumpkin.

Cranberry pumpkin cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 small heart
Calories 422 kcal

Ingredients

  • 80 g pumpkin sauce/Kürbispüree
  • 20 g ground chufa/Erdmandelmehl
  • 35 g almond flour/Mandelmehl
  • 20 g ground almonds/gemahlene Mandeln
  • 5 g coconut flour/Kokosmehl
  • a splash of/ein Schuss apple cider vinegar/Apfelessig
  • baking powder, baking soda/Backpulver, Natron
  • sweetener of choice/Süße nach Wahl I used raw stevia powder, coconut sugar works well, too/ich habe rohes Steviapulver verwendet, Kokosblütenzucker funktioniert auch wunderbar
  • 80 ml almond milk/Mandelmilch
  • cranberries/Cranberrys used about 60g/ich habe ca 60g verwendet
  • cinnamon, clove powder, vanilla/Zimt, Nelkenpulver, Vanille

Instructions

  1. Preheat the oven at 180' C top- and bottom-heat./Den Ofen auf 180 Grad Ober-/Unterhitze vorheizen.

  2. Mix all ingredients apart from cranberries./Alle Zutaten außer den Cranberrys verrühren.

  3. Mix in 3/4 of the cranberries./3/4 der Cranberrys unterheben.

  4. Fill the dough into a baking tin or muffin tins an top with the rest of the cranberries./Den Teig in eine kleine Backform oder Muffinförmchen füllen und die restlichen Cranberrys daraufgeben.

  5. Bake for about 30 minutes and let cool down completely before removing from the (muffin) tin./Für etwa 30 Minuten backen und auskühlen lassen bevor man den Kuchen oder die Muffins aus der Form nimmt.

optional: chocolate drizzle/Schokostreifen

  1. For the chocolate drizzle mix liquid coconut oil with raw cacao, vanilla and some yacon syrup to put on top of the cake./Für die Schokoglasur bzw. die Schokostreifen einfach Kokosöl, Rohkakao, Vanille und Yacon Sirup vermengen und auf den Kuchen träufeln.

Recipe Notes

Nutritional value for the whole cake/Nährwerte für den ganzen Kuchen:

422 calories

25g c I 25g p I 21g f

for one fourth/für ein Viertel:

106 calories

6g c I 6g p I 5g f

Product recommendations:

coconut flour/Kokosmehl*

almond flour/Mandelmehl*

ground chufa/Erdmandelmehl*

All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog.

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