Pumpkin cake with whipped coconut cream & pistachios


It´s August. But it doesn´t feel like this at all. I guess that summer is somewhere else but not here in Germany. Probably on Mallorca or so. That´s fine with me. I am waiting for fall anyway. More pumpkin for me.



So no matter how the weather is in Germany. It is time for a cake again. A pumpkin cake to be more specific.

I always try to eat local and natural foods. I don´t eat meat, but I am not a vegan. When I buy animal products such as eggs or milk, I always know where they come from and how the animals are living. For me it is super important that no living being has to suffer just to satisfy my needs or to get me feed. But this is just my opinion and my way of living. I made this cake with good selected ingredients so it is a totally feel good recipe.


Pumpkin cake fits perfectly with coconut so do carrots or sweet potatoes. I really like the combination. For me it is always good to have more than just 1 or 2 flavors in a cake. So I gave the cake some pistachios to taste more nutty and special. It also looks more pretty on top of the cake with some green stuff. There will be coconut flakes in the cake batter and in the whipped cream as well. I really wanted it to have a good taste of coconut. And  instead of topping it with just a cream cheese frosting I made a whipped coconut cream from coconut milk with a bit of coconut blossom syrup. Maybe I should name the cake coconut cake with pumpkin!? Cause coconut does play a bigger role in this recipe.


The consistence is really totally touching my taste. It is chewy because of the coconut oil that gets hard while resting in the fridge. But it is also soft from the delicious pumpkin puree. That puree you can by in a can or make it yourself at home easily from a Hokkaido pumpkin (or any other). I´ll tell you how. I also used coconut blossom syrup instead of honey or regular sugar. For me it was just perfectly sweet. But of course you can use a sweetener you like the most. Regular sugar will work as well.


This cake is even able to make a good breakfast. You have everything you need in there. All the good stuff. Beginning a day like this can´t go wrong, right? So when you try out this recipe, let me know. I hope you like it like I do.


And as you can see in the photos, I had the best companion while baking and shooting. My dog Capper loves pumpkin (maybe more than me), too. He is always watching and waiting patiently while I cut the pumpkin into pieces. He is always ready to catch a down falling piece of raw pumpkin. You should see him chewing it, like a pumpkin addict. Lucky him that I can´t ignore his cute face and when he is done with hypnotizing me, there is always some pumpkin left over. So we both had a lot of fun making this cake.



Pumpkin cake with whipped coconut cream & pistachios

(Recipe for 2 small  18 ∅ cm baking pan or one 26 ∅ cm)

Note: Not all coconut milks are the same. For the whipped cream you´ll just need the hard coconut that separates from the coconut water in the can. That requires that you have to keep the coconut milk in the fridge about 12 hours before baking.

Note also that the whipped coconut cream will get soft quite fast. So make sure to always keep this cake cool before serving. Stored in the fridge it is eatable for a few days without any problems.


The cake

  • 250 g flour
  • 350 g pumpkin (Hokkaido) puree
  • 180 g coconut oil (room temperature)
  • 3 tbsp yogurt
  • 3 eggs
  • 200 g coconut blossom syrup
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 150 g coconut rasps

Whipped coconut cream

  • 2 cans of organic coconut milk  (cooled)
  • 2 tbsp coconut blossom syrup
  • 80 g chopped pistachio seeds

Coconut oil to grease baking pan (or butter alternative) & a tablespoon pistachio seeds to decorate your cake


Preheat oven to 180° C

Pumpkin puree (Using Hokkaido)

  1. Wash your pumpkin and cut it into a quarter.
  2. With a big tablespoon take out the seeds.
  3. Now bring about 2-3 liters of water in a big pot to a boil.
  4. Once water is boiling add the pumpkin and let boil for about 15 minutes or until it is soft. Let cool.
  5. When pumpkin is cool puree it with a blender until you have a fine mixture. Set aside.

The cake

  1. In a bowl mix together flour, baking powder, cinnamon & nutmeg.
  2. In another bowl whisk eggs, coconut syrup, coconut oil, yogurt & salt until all ingredients are well combined.
  3. Sieve in slowly the flour mixture.
  4. Add the coconut rasps.
  5. Now fold in the pumpkin puree.
  6. Grease your baking pan with coconut oil (or butter).
  7. Spread the batter into baking pan and bake it for about 30 minutes. After this time check on your cake for the first time. If a toothpick comes out clean it is ready to take out from the oven. If not, bake for additional few minutes.

Whipped coconut cream

  1. Once your coconut milk is cooled long enough the coconut cream should have separated from the water.
  2. Open the can and remove just that cream into a bowl. The remaining water you can use for cooking or even drink it.
  3. Stir up the coconut cream until light but some kind of stiff.
  4. Add your sweetener of choice and the pistachios.
  5. Cover the whole cake with the cream.
  6. Decorate it with pistachios or whatever you want to use and store the cake in the fridge until it will be served.



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