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Mika's Kabocha Cake (Pumpkin Cake)


"Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake."
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50 m servings 323 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
  2. Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
  3. Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.


  • Cook's Note:
  • I used a 9-inch pan, so it came out as a flat cake.

Nutrition Facts

Per Serving: 323 calories; 17 g fat; 40.1 g carbohydrates; 4.8 g protein; 24 mg cholesterol; 324 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I made no changes, but it would be so easy to substitute almond milk for the regular milk. I used 1% milk, no problem. Also, I'm sure you could add more squash and get rid of the egg if you we...

Great taste. To use a whole kabocha, I doubled the recipe. I used coconut oil instead of vegetable oil. Came out great!