Whole Wheat Pumpkin Cake

May 7, 2026

This cake is the perfect combination of fluffiness and nutritional density. By using wholemeal flour, we increase the fiber content, while the roasted pumpkin provides a moist texture without the need for excessive fat. Thanks to Stevia 1:8 de Castelló , we achieve the ideal sweetness without refined sugar, and with Baking powder, we ensure an even rise and a light crumb. A pinch of Bonsalt balances the spice flavors.

Estimated time: 15 min. prep + 45 min. baking.
Difficulty: ⭐⭐ (Easy).
Servings: 8-10 portions.
Number of people and extra details: Ideal for healthy breakfasts or snacks. Rich in vitamin A and prebiotic fiber.

Ingredients

300 g roasted, puréed pumpkin (purée).
250 g whole wheat flour (or whole spelt flour).
3 free-range eggs.
80 ml extra virgin olive oil (mild flavor).
15 g of Stevia 1:8 de Castelló (equivalent to 120g of sugar).
1 packet (16g) Baking powder
1 pinch of Bonsalt low-sodium de Castelló
1 teaspoon cinnamon and a pinch of ground ginger.

Nutritional Analysis and Technical Sheet

Analysis per portion (based on 10 servings).

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	5.2 g	Contribution from eggs and whole grain cereal.
	Healthy Fats	9.8 g	Monounsaturated fatty acids (EVOO).
	Carbohydrates	22.4 g	Slow-release energy and fiber.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps with electrolyte balance.
	Potassium (Cream of Tartar)	20.7 g (per 100g)	Essential mineral for natural rising.
	Sodium (Bonsalt 0%)	0 g	100% free of added sodium.
Vitamins and Others	Vitamin A (Carotenes)	Very high	Skin and eye health (Pumpkin).
	Calories	195 Kcal	Functional and satisfying baking.

Detailed Description (Method)

Preparing the Purée: Make sure the pumpkin purée is well drained so it does not add excess water to the batter.
Initial Whisking: Beat the eggs with Stevia 1:8 de Castelló until they double in volume and turn pale. Add the olive oil in a thin stream while continuing to whisk.
Combining the Wet Ingredients: Add the pumpkin purée to the previous mixture with gentle folding motions.
Dry Mix (Technique): In a separate bowl, sift the wholemeal flour with Baking powder, cinnamon, ginger, and the pinch of Bonsalt . Cream of tartar is vital here to offset the weight of the wholemeal flour and purée, helping the cake rise properly.
Bringing the Batter Together: Fold the dry ingredients into the wet ingredients little by little, mixing only as much as needed to combine.
Baking: Pour into a greased pan and bake at 180°C for 40-45 minutes (do the toothpick test).
Cooling: Let rest for 10 minutes before unmolding onto a wire rack.

Chef's Secrets

Spice Enhancer: The pinch of Bonsalt brings out the aroma of the cinnamon and ginger, making the cake smell and taste like artisanal baking.
Fluffy Crumb: The Baking powder reacts with the moisture in the pumpkin to create more stable air bubbles, preventing the cake from becoming "dense".