I Made Up A Sugar-Free Cake Recipe — ALL Ingredients Are Amazing For Your Skin!

Pumpkin Cake 2.jpg


Healthy can be yummy.


This year I really fell in love with cooking. The challenge of making the healthiest stuff the yummiest stuff was enough to get me hooked. The rewards are so big and there’s so much room for play. I adore cooking just for the way I can make things up as I go and figure out what works and what doesn’t by trying. Getting feedback so fast and having seen my creation be done in less than an hour is truly such a joy. Most things I do in life, I’m invested in long term, so I don’t really get that instant fix, but in this case, if you did something right, you’re gonna love every bite of it right away.

I also thought about starting a little cookbook with my experiments. Project like these combine things I already love with long term challenges I want to accomplish. In this case, I wanted to practice my photography daily, but in order to do so, I needed something to use it on. So why not food? I get to learn more photography, nutrition and cooking all in one project. And who knows, maybe one day I’ll publish it!

Alright. In an attempt to make my first batch of Almond Butter, I ended up making a Pumpkin Cake, but I’ll save you time on the boring details and take you straight to the final recipe.

I think it’s a tad more complicated than it could have been, because I have to think back on the random quantities of ingredients I used, but you’ve asked me so much about the recipe on IG stories, that I just had to give in and try to put it together. I’m sorry I’m not more accurate, I’ll do my best next time.


Here’s what you’re going to need, but you’ll have to figure out the quantities as you go along, depending on the size of the cake mold you’re going to use. Mine had a diameter of 17cm.

  • Two handful of Raw Almonds

  • 6-7 Tablespoons of High Quality Coconut Oil

  • A Bag of Raw, Full Fat Cacao Powder

  • Gluten-Free Musli

  • Honey is optional

  • 1 Tablet of Dark Chocolate

  • A small Pumpkin

  • Spices: Cinnamon, Cloves, Nutmeg, Turmeric

  • Berries of choice

The Base:

Grind about 100g almonds with raw coconut oil and add two spoons of full fat cacao powder. Add lactose-free milk of you choice and add a teaspoon of honey if you want it to be sweeter. Add about 100g of oats to the mix (I used gluten-free Musli from Turtle) and pulse once in the blender. Place it a cake tray and bake it in the oven at 180 degrees celsius for about 15-20 minutes, until the oats soaked up all the milk and dry up. If you don’t have enough mixture to cover your entire tray, make some more of the same recipe. Let it cool.


I wanted an alternative to coconut milk, so I thought long and hard what I could come up with to give me a nice texture, but without adding anything really processed or carby. I remembered my dad gave me a pumpkin not too long ago, so I chopped it up and put it in the oven at 200 degrees for almost an hour. I poke it every now and then to see if it’s soft enough, so make sure to check.

Melt 100g of dark chocolate in a baine marie, in the mean time, take the pumpkin out of the oven and scrape the middle in a big bowl. Use a hand mixer to blend spices in the cream.

I generally want to make everything even healthier, so I added a teaspoon of each: turmeric, cinnamon, nutmeg, ground cloves. 3 full table spoons of coconut oil. I added all the cacao I had left in the house, haha, that was about 4-5 full spoons, but I do recommend you go for more. Cacao is a great antioxidant and it is really good for your skin!

Add the melted chocolate in the cream, mix well and place it all in your cake shape. Then refrigerate for at least one hour before serving.

The Topping:

Use anything you like, but if you want to keep it extra healthy, use raspberries or strawberries. Actually, I honestly think any berries are great with chocolate and they're by far the best fruit you can eat for weight loss. They’re low on sugar and are high in antioxidants and polyphenols!


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Have you tried to make a healthy cake before? If so, what did you use for the filling? I’m really curious what alternatives there are to coconut milk.

If you have any questions, go ahead and leave a comment below. I’ll try my best to clear things up. ANNNDDD Let me know how it goes if you try this one! I’m really curious if you love it just as much as we did!