• 1.5 kg pumpkin
  • 1 organic lemon
  • 1 liter of water
  • 350 g spelled flour
  • 300 g corn flour
  • 200 g raisins
  • 6 tablespoons of oil
  • 8 tablespoons fruit concentrate
  • 2 tablespoons of baking powder without phosphates
  • 1/2 teaspoon vanilla
  • pinch of salt


  1. Preheat the oven to 200 ° C.
  2. Grate the lemon, hide the rind, then squeeze the juice.
  3. Peel the pumpkin and chop into cubes, add water and mix into a smooth puree.
  4. Put flour into a bowl, add a pinch of salt, baking powder and mix.
  5. Pour the mixed puree into a dry mixture, add the fruitconcentrate, the juice and the peel of organic lemon, raisins and vanilla.
  6. Mix everything well with a spoon.
  7. Grease the plate with oil and sprinkle with flour.
  8. Pour the dough into it and bake for about 1.5 hours until golden.
  9. Check with the skewers (but do not expect the skewers to be dry as in the case of a classic cake).
  10. Let cool and slice.
  11. You can “sugar” it with the dried malt, dried vegetable milk or coconut flour.


  • You can use any pumpkin you have, its taste is not so important, it replaces part of the flour and makes a supple impression.
  • If you have a blender with a smaller content, you mix the pumpkin in portions, always with a little water of the total.
  • If you don’t have a blender, you can grate the pumpkin and adjust the amount of water and flour to make the resulting dough almost like a cake.
  • For us the cake is just sweet, beginners used to a lot of sweet conventional desserts should add raisin or fruit.
  • If you are still not very sweet after baking, pour it on top, for example, carob topping, spread with marmalade or top with a natural sweetener (malt, syrup).
  • This cake is not like the classic cake with white flour and eggs – light, dry and fluffy. It is rather a denser, juicy and wet dessert.


  • If you do not have corn flour, you can only use spelled.
  • For the gluten-free version, on the other hand, a mixture of gluten-free flours such as millet, corn and rice flour.
  • You can use cereal malt or syrup instead.
  • Bio lemon can be replaced by dried or essential oil.
  • You can give the vanilla powder, scrape the pod or use essential oil (beware of artificial aromas).
  • Instead of vanilla and lemon you can put spices (such as gingerbread), carob, etc.
  • You can also replace raisins with dates. Then the resulting cake will be sweeter.


  • The dessert is suitable for children from 1 year. However, if a smaller child receives commonly purchased pastries, biscuits, biscuits, etc., you can safely offer this healthier option at a younger age.