Moist pumpkin bundt cake
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 10 portions
  • 6 Organic eggs
  • 150g (3/4 cup) Unrefined dark muscovado sugar
  • 125g (1cup) Organic plain flour
  • 125g (1cup) Organic whole-wheat flour
  • 2 Tablespoons milled flax seeds
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon natural ground vanilla powder
  • 1 Tablespoon baking powder
  • A pinch of salt
  • 1 Small pumpkin, roasted, scooped away from the peel and pureed. We will use 350g (1 ½ cup) of this pumpkin puree.
  • 1 Teaspoon tahini sauce to grease the Bundt pan
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Lightly grease a Bundt pan with tahini sauce and set aside.
  3. Wash well the pumpkin, cut it in half, remove the seeds with the help of a spoon (save them to toast them later if you like) and add it to a roasting pan lightly greased with olive oil.
  4. Bake in the oven at 175 degrees C (350 degrees F) for around 30 to 40 minutes until tender. Remove it from the oven and allow it to cool.
  5. Scoop out the pumpkin flesh from the peel, and puree the pumpkin flesh with the help of a blender.
  6. In a large bowl beat the eggs with a hand mixer. Add the dark muscovado sugar and continue mixing until dissolved. Next add in the plain and the whole-wheat flours, the milled flax seeds, the ground cinnamon, the vanilla powder, the baking powder and a pinch of salt and mix. Add then the pumpkin puree and mix it all well until just combined.
  7. Pour the batter into the lightly greased Bundt pan and bake in the middle of the oven for approximately 30 minutes at 175 degrees C (350 degrees F) until golden and a toothpick or any thin skewer inserted into the middle of the cake comes out clean.
  8. Remove from the oven and leave to cool.
If you have previously done the pumpkin puree, the preparation time is reduced by 40 minutes.
Recipe by Tasty Mediterraneo at