Pumpkin, Coconut & Almond Sponge

This cake came out from the need for a packet of coconut flour to be used before expiring. I literally chose and added the ingredients as I was making the cake. The result was a real surprise. The texture, the smell but especially the taste are truly amazing!

Simply D-E-L-I-C-I-O-U-S !!

Pumpkin, Coconut & Almond Sponge
  • DifficultyEasy
  • CostMedium
  • Preparation time20 Minutes
  • Cooking time50 Minutes
  • Serving6 people
  • Cooking methodOven
  • CuisineItalian


  • 500 gpumpkin pulp
  • 180 glight muscovado brown sugar
  • 150 gdark chocolate chips
  • 150 mlsunflower oil (cold pressed)
  • 100 gground almond
  • 100 gground coconut
  • 100 gwhite spelt flour (or white flour type 0)
  • 15 gbaking powder
  • 3eggs
  • 1 teaspoonground cinnamon


  1. – cut the pumpkin pulp in small cubes and shave it by using a food processor;

    – separate the egg whites form the yolks in two distinct bowls;

    – add the sugar to the yolks, pour gently the oil while whipping and until you get a frothy cream;

    – now add the grated pumpkin, the ground cinnamon and mix well till you get a smooth cream;

    – take the bowl with the egg whites, add a pinch of salt and whip them until stiff;

    – take another large bowl and sift the flour and baking powder onto it;

    – add the ground almonds, the ground coconut, the chocolate chips and mix well;

    – now pour the cream you made with the pumpkin and the yolks onto the flours, and fold gently till you get a smooth dough;

    – now pour the whites and fold gently to incorporate them in the dough;

    – pour the obtained cake dough onto a greased baking tray of 24 cm diameter;

    – bake at 170 degrees for about 50 minutes;

/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *