Delicious Pumpkin Cake with Whole Wheat Flour

This delicious pumpkin cake made out of whole wheat flour is a tasty, guilt-free dessert that's excellent during the holidays.
Delicious Pumpkin Cake with Whole Wheat Flour
Eliana Delgado Villanueva

Written and verified by the nutritionist Eliana Delgado Villanueva.

Last update: 27 May, 2022

A lot of people try to avoid certain foods because of the number of calories or carbohydrates they contain. However, this isn’t something you need to worry about with this delicious pumpkin cake made with whole wheat flour.

Pumpkin is a diuretic and purifying food that’s found in many recipes around the world because of its sweet taste and ease of use.

It has many health benefits, including being rich in:

  • Vitamin A, B, C, and E
  • Potassium
  • Magnesium
  • Zinc
  • Omega-3 Fatty Acids

It’s a great food to try out if you’re overweight because it’s so low in calories. It’s also good if you suffer from constipation because of its fiber content, and can benefit eye problems because of the vitamin A it contains. It can even help patients with cancer because of the amount of lycopenes.

If that weren’t enough, it’s also really good for your digestive system.

Plus, this recipe also contains no refined sugar or refined flours

So, what are you waiting for? Let’s make this delicious pumpkin cake!

Do you know what the best part is? We’ve got a recipe suitable for vegans, too. Yep, you read right. All the ingredients in the second recipe are suitable for vegans.

Pumpkin Cake with Whole Wheat Flour

Chopped pumpkin about to be used to make a delicious pumpkin cake

We believe the best moments are those you share with your family or loved ones. So, a great way to make the most of those moments is by knowing how to prepare some unforgettable food. What better than this dessert?

By making this recipe, as well as looking after your health, you’ll be doing something for your family’s health, as well. As well as being highly nutritious, this dessert also boasts all of the benefits we mentioned before.


  • 2 cups of grated pumpkin (300 g)
  • 3 eggs
  • 1 cup of chopped hazelnuts (150 g)
  • 1 tablespoon of baking powder (15 g)
  • 2 tablespoons of honey (50 g)
  • 1 tablespoon of liquid stevia (15 ml)
  • 1/4 glass of milk (50 ml)
  • 2 tablespoons of olive oil (30 ml)
  • 1 cup of oat flour (150 g)
  • 1 cup of whole wheat flour (150 g)

How to Make It

  1. First, mix the pumpkin, eggs, and hazelnuts in a large bowl with the help of an electric whisk.
  2. Then, add the honey, stevia, and baking powder, and continue to mix on a medium setting.
  3. Next, add the oat flour and oil. Mix until the mixture starts to thicken.
  4. Then, pour in the milk and the whole wheat flour. The texture should now be extremely thick.
  5. Lastly, dust a mold with flour and pour in the mixture.
  6. Bake for 40 minutes at 180 °C. 
  7. Remove from the mold and enjoy!

Vegan Pumpkin Cake with Whole Wheat Flour

Because we know that you wouldn’t be happy with just one recipe, we’ve got a variation of the previous one. However, this time it’s for vegans.

Whole wheat flour in a bowl for pumpkin cake

So, if you’re a vegan or you have vegans in your family, you needn’t worry. There’s still this variation of the recipe. It’s really easy to make and you can get the ingredients from any supermarket or grocery store.


  • 1 cup of grated pumpkin (150 g)
  • 3 tablespoons of cornstarch (45 g)
  • 3 tablespoons of water (45 ml)
  • 1 cup of hazelnuts or any other type of nut (150 g)
  • 1 tablespoon of baking powder (15 g)
  • 2 tablespoons of honey (50 g)
  • 1 teaspoon of stevia (5 ml)
  • 1/2 glass of oat flour (100 g)
  • 1/2 glass of whole wheat flour (100 g)
  • 1/4 glass of soy milk (50 ml)

How to Make It

  1. To simulate the texture of eggs you need to mix the cornstarch with the water in a small bowl.
  2. Then, in a separate bowl, mix the pumpkin, with the hazelnuts and the baking powder.
  3. Next, pour the egg and cornstarch mixture into the pumpkin mix and add the honey, stevia, and soya milk.
  4. Then, add the oat flour and whole wheat flour. Beat well until the only lumps are the pumpkin.
  5. Lastly, pour the mixture into a dusted mold and bake for 30 to 40 minutes at 180 °C. Remove from the oven, turn the cake out of the mold, and enjoy!

All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.

  • Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract. 2012;6(1):21–27. doi:10.4162/nrp.2012.6.1.21
  • Seo, J. S., Burri, B. J., Quan, Z., & Neidlinger, T. R. (2005). Extraction and chromatography of carotenoids from pumpkin. In Journal of Chromatography A (Vol. 1073, pp. 371–375). Elsevier.
  • Ryan, E., Galvin, K., O’Connor, T. P., Maguire, A. R., & O’Brien, N. M. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods for Human Nutrition62(3), 85–91.
  • Kyrø C, Tjønneland A. Whole grains and public health. BMJ. 2016;353:i3046. Published 2016 Jun 14. doi:10.1136/bmj.i3046

This text is provided for informational purposes only and does not replace consultation with a professional. If in doubt, consult your specialist.