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Proudly Australian

Easy Vegan Pumpkin Cake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


4 cup flour

0.25 cup corn starch

2 teaspoon baking powder

300 g pumpkin

0.5 cup butter

1.5 cup Natvia

1 teaspoon salt

2.5 cup water

1 teaspoon vanilla extract

0.5 teaspoon vinegar

4 cup water for boiling


  1. Prepare a round cake pan, grease or line with baking paper.
  2. Put 4 cups of water in a medium pot and bring to boil, add the pumpkin. Cook for 25 minutes or until soft like puree. Remove from heat and allow to rest to ambient temperature.
  3. In a processor of food, mix the pumpkin with 1 cup water. Add the solids, flour, corn starch, baking powder and salt.
  4. Beat the butter with Natvia, until creamy. Combine the pumpkin mixture, butter, vanilla extract, vinegar and the remaining water. Beat for 15 minutes.
  5. Bake at 170C for 35 to 45 minutes depending on your oven.
  6. Optional: Serve with margarine on top or Natvia Icing Mix dusting.
No nutritional info supplied

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