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japanese-pumpkin-cake-recipe

Japanese Pumpkin Cake

A delightful and moist cake made with Japanese pumpkin, perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Japanese pumpkin, cooked and mashed
  • 1.5 cups All-purpose flour
  • 1 cup Sugar
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 0.5 cup Vegetable oil
  • 2 large Eggs
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, combine the mashed pumpkin, sugar, oil, eggs, and vanilla extract. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 4000IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1.5mg

Keywords

Pumpkin Cake
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