arrow-small-left Created with Sketch. arrow-small-right Created with Sketch. Carat Left arrow Created with Sketch. check Created with Sketch. circle carat down circle-down Created with Sketch. circle-up Created with Sketch. clock Created with Sketch. difficulty Created with Sketch. download Created with Sketch. email email Created with Sketch. facebook logo-facebook Created with Sketch. logo-instagram Created with Sketch. logo-linkedin Created with Sketch. linkround Created with Sketch. minus plus preptime Created with Sketch. print Created with Sketch. Created with Sketch. logo-soundcloud Created with Sketch. twitter logo-twitter Created with Sketch. logo-youtube Created with Sketch.

Pumpkin almond spice cake

Pumpkin is a versatile vegetable. It has a natural sweetness, which makes it perfect for cakes. If you're left with a pile of pumpkin pulp from making a Halloween jack-o-lantern, this delicious cake is for you.

  • GF Gluten free
  • VG Vegetarian
  • S Sweet
  • S/S Sides/Snacks
  • F Festive
  • Prep time 10 mins
  • Cook Time 50 mins
  • Serves 8-12
  • Difficulty medium


  1. Preheat oven to 175°C.
  2. Grease a 22cm cake tin and line with baking paper.
  3. Mix the ground almonds with spices and bicarb of soda.
  4. In a separate larger bowl, whisk the eggs with mashed pumpkin, honey, vanilla and melted butter. Gradually add dry ingredients, stir to combine.
  5. Pour batter into prepared pan. Bake 30 minutes, then remove from oven and cover with foil (to prevent burning/ getting too dark), return to oven and bake for another 20 minutes, or until a skewer inserted in centre comes out clean.
  6. Remove from oven when done and allow to sit in cake tin for 5 minutes. Run a knife around edge of tin to loosen cake from sides before turning out into a plate. Serve as a special morning tea.

Nutritional information

By Jean Hailes naturopath and herbalist Sandra Villella

Pumpkin is a versatile vegetable that is a rich source of beta-carotene, which converts to vitamin A in the body. It also has a natural sweetness, which makes it perfect for cakes.

Freshly ground almonds are preferable to using prepackaged almond meal, as the oils in nuts begin to oxidise, or 'go off', when ground, so where possible always try to freshly grind nuts into a meal rather than buy nut meals.

Combined with the honey and aromatic spices, this makes a delicious moist cake for your next special occasion, whether it be morning tea or dessert (or Halloween!).