Steamed Pumpkin Cake

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steamed pumpkin cake

Have you ever steamed a cake? In lieu of baking this holiday season, try this scrumptious steamed pumpkin cake from pastry chef Dana Cree.

This light and fluffy cake is both easy and fun to make! The recipe is from the recently published Twenty-Five: Profiles and Recipes from America’s Essential Bakery and Pastry Artisans, a beautiful food arts book that highlights 25 accomplished pastry chefs and bakers from around the country.

Steamed Pumpkin Cake
Steamed Pumpkin Cake
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Nutrition Facts
Steamed Pumpkin Cake
Amount Per Serving
Calories 1788 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 49g 245%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 449mg 150%
Sodium 3576mg 149%
Potassium 1042mg 30%
Total Carbohydrates 292g 97%
Dietary Fiber 18g 72%
Sugars 126g
Protein 40g 80%
Vitamin A 779%
Vitamin C 18%
Calcium 58%
Iron 84%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine Vegetarian
Servings
8-inch round cakes
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 cup coconut flakes processed in a food processor until very fine
  • 2 1/4 teaspoons ground anise
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups pumpkin purée
  • 1 cup coconut cream
  • 4 eggs
  • 1 cup light brown sugar
  • 1 1/2 cups sucrose A good substitute for sucrose is Splenda.
  • Caramel sauce for serving (homemade or store-bought)
  • Ice cream for serving, flavor of your choice
Course Dessert
Cuisine Vegetarian
Servings
8-inch round cakes
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 cup coconut flakes processed in a food processor until very fine
  • 2 1/4 teaspoons ground anise
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups pumpkin purée
  • 1 cup coconut cream
  • 4 eggs
  • 1 cup light brown sugar
  • 1 1/2 cups sucrose A good substitute for sucrose is Splenda.
  • Caramel sauce for serving (homemade or store-bought)
  • Ice cream for serving, flavor of your choice
Steamed Pumpkin Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Steamed Pumpkin Cake
Amount Per Serving
Calories 1788 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 49g 245%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 449mg 150%
Sodium 3576mg 149%
Potassium 1042mg 30%
Total Carbohydrates 292g 97%
Dietary Fiber 18g 72%
Sugars 126g
Protein 40g 80%
Vitamin A 779%
Vitamin C 18%
Calcium 58%
Iron 84%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Line two 8-inch cake pans with parchment paper. Whisk the flour, coconut flakes, anise, baking powder, baking soda, and salt in a large bowl. Set aside.
  2. Place the pumpkin purée and coconut cream in a bowl and stir until combined. Set aside.
  3. Place the eggs, brown sugar, and sucrose in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and add the pumpkin-coconut mixture. Whisk on low speed for 1 minute, until the pumpkin and coconut are evenly incorporated. Scrape the sides of the bowl and add the reserved flour mixture.
  4. Change to the paddle attachment and mix on medium-low speed until blended evenly. Divide the batter between the prepared cake pans.
  5. Transfer the cakes to a steam oven and steam for 35 minutes (Note: you can also set each pan, one at a time, on a rack in a large pot with enough water to to almost reach the pan). Once steamed, remove and transfer to a wire rack and let cool before serving.
  6. For serving, divide the cake into 12 pieces and place each on a plate with a smear of caramel sauce. Top with a small scoop of ice cream.
Recipe Notes

Recipe via Foodista, under CC License. Originally published November, 2016.

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