Spiced Festive Cake Full of Traditional Flavour

Spiced Festive Cake

This lower carb spiced festive cake uses wholemeal flour and pumpkin to carry the spices we often associate with the festive season. A little chocolate and orange makes it a warming, indulgent treat at the end of a festive meal.

A great recipe for sharing, this spiced festive cake will be the talk of the party – your guests won’t believe it’s high in fibre and low in sugar!

Serves: 12

Calories per serving: 277

Prep time: 20 minutes (longer if you need to cook the pumpkin)

Cook time: 30 minutes


Ingredients:

  • 2 cup wholemeal SR flour
  • ¼ cup cacao
  • ½ tbsp baking powder
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1 ½ tsp cardamom
  • ½ orange zest
  • 40g blanched almonds, chopped if going in the cake, or leave whole to decorate top
  • 100g dark chocolate (70% cocoa solids or higher), roughly chopped
  • 150g butter
  • 8 medjool dates
  • 60ml hot water
  • 250g cooked pumpkin
  • 3 eggs

Method:

  1. Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a small (approx 20cm) cake tin. 
  2. If your pumpkin is raw – roughly chop and steam it. 
  3. Remove the pits from the dates, roughly chop and soak in hot water in a tall jug or bowl with high sides.
  4. Sift dry ingredients in a large bowl and mix (flour, cacao, baking powder, cinnamon, ginger, cardamom, orange zest, almonds and chocolate). 
  5. Melt the butter and pour over the dates and hot water, using a stick blender – blitz into a loose paste. Add the pumpkin and eggs and blitz to combine.
  6. Add wet ingredients to the dry and fold through until just combined (it may look a little stodgy).
  7. Tip cake batter into pre-lined tin and bake for 15 minutes. Rotate in the oven and bake for a further 10-15 minutes until an inserted skewer comes out clean.
  8. Let it cool for 10-20 minutes before serving between twelve.

Tips:

  • To make it extra pretty – leave the nuts out of the mix and decorate the top of your cake before baking – grate extra orange zest and place the nuts around the edge of the tin. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or reheated.
  • Freeze for up to 2 months. Defrost before serving.
  • Batch cook and freeze in portions.

The Fast 800 Online Programme

Looking for support to achieve your health goals? This science-based food and exercise guide provides the support and flexibility to help you lose weight for better health. Find out more!

  • Tasty, easy recipes, designed by our nutritionist. Try some today!
  • Weekly meal plans. Shopping lists done for you.
  • Home-based HIIT and exercise guides.
  • Health Coach motivation and practical support.

Subscribe to our Newsletter