Pumpkin Sugar Crunch Cake
Pumpkin Sugar Crunch Cake
This low FODMAP Pumpkin Sugar Crunch Cake totally surprised me in the best way. It has a moist and fluffy texture, warming cinnamon and pumpkin pie spices, and a delicious sugar shell that turns crackly as it bakes.
I shared this cake with my neighbours and family and everyone requested the recipe! I also love how easy it is to make. There’s no fussy icing, just 15 minutes of hands-on time and one delicious cake.
This is the kind of recipe I can see becoming a family favourite and being handed down between generations. It’s perfect to take to gatherings or enjoy with a cup of tea.
Pumpkin Pie Spice: We love using our homemade pumpkin pie spice mix in this recipe, but you can swap in your favourite store-bought brand if you prefer. Here's how to make our homemade blend: mix together 3 teaspoons of cinnamon, 1 teaspoon of ground ginger, ¾ teaspoon ground nutmeg, ⅓ teaspoon ground cloves, ½ teaspoon allspice and a couple of grinds of black pepper. Then use in a 1:1 ratio in the recipe.
Prep time note: This recipe assumes you already have pumpkin puree on hand. If you need to make your own, allow a few extra minutes for preparation. See the note at the bottom of the recipe.
Ingredients
Make gluten free(1 batch makes 1 cake)
CAKE
butter or dairy free spread (softened)
Dairy Free
plain lactose free yoghurt
FODMAP
gluten free all purpose flour (if your flour blend doesn’t contain xanthan gum then add ½ teaspoon)
FODMAP
pumpkin pie spice (see recipe introduction for information on our blend)
FODMAP
SUGAR TOPPING
pumpkin pie spice (see recipe introduction for information on our blend)
FODMAP
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Learn moreMethod
- Preheat the oven to 180ºC (350ºF) fan bake. Grease a 22 cm (9-inch) round metal cake tin, then line the base with baking paper/parchment paper.
- If needed, soften the butter or dairy free spread. It should be around room temperature and soft enough that you can easily press your finger into it.
- Using a stand mixer or hand mixer, cream together the butter or dairy free spread, white sugar and brown sugar until light and fluffy. This should take about 2–3 minutes on low speed.
- Add the eggs and vanilla, then mix again, scraping down the sides of the bowl as needed.
- Fold through the pumpkin puree and yoghurt until combined. At this stage, the batter might look a little curdled. Don’t panic! The flour will help bring the mixture back together.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. If your gluten free flour blend doesn’t contain xanthan gum, add ½ teaspoon now. Gently fold the dry ingredients through the wet mixture until combined.
- Pour the batter into the prepared cake tin and spread it evenly.
- In a small bowl, mix together the sugar and pumpkin pie spice for the topping. Sprinkle evenly over the cake batter, then sprinkle the hot water evenly over the sugar topping. This will help create the crunchy sugar crust.
- Place the cake in the middle of the oven. Make sure any extra oven trays have been removed. Bake for 25–30 minutes until the top is set and crackly and a skewer inserted into the centre comes out clean or with only a few moist crumbs.
- Important note: This cake isn’t super tall, so don’t expect it to rise to the top of the cake tin. The finished cake should be about 3.5 cm (1.4 inches) tall with a moist, fluffy crumb and a delicious crackly topping.
- Allow the cake to cool before slicing. Enjoy by itself with a cup of tea or serve with low FODMAP yoghurt.
- Store in an airtight container for up to 3-4 days.
- Pumpkin Puree Note: You can make pumpkin puree using Japanese pumpkin, buttercup squash or supermarket squash. Take 230 g (8.1 oz) fresh pumpkin with the skin and seeds removed and cut into small cubes. Place in a microwave-safe bowl with 3 tablespoons of water. Cover and microwave on high for 5–7 minutes until tender. Allow the pumpkin to cool for a couple of minutes, then blend until smooth using a stick blender. Add an extra splash or two of water if needed to loosen the puree. Measure out the amount required for the recipe.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Anna Sloan (RD)
Anna Sloan is a FODMAP trained Registered Dietitian in New Zealand. She works as a Registered Dietitian and nutrition consultant at Nutrition Connection. Her many years of experience allows her to provide specialised advice for coeliac disease, irritable... Read more
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