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.

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
50 mins
8 servings


  • cooking spray

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup mashed pumpkin

  • ½ cup honey

  • ½ cup milk

  • ½ cup vegetable oil

  • 1 egg

  • ¼ cup cashews, or to taste (Optional)


  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
17g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 323
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 13%
Cholesterol 25mg 8%
Sodium 324mg 14%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 6%
Total Sugars 19g
Protein 5g
Vitamin C 1mg 7%
Calcium 70mg 5%
Iron 2mg 11%
Potassium 155mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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