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Savory Pumpkin Cake

by Lucie
pumpkin cake

Trick or treat! I hope you all had a great Halloween, and you could withstand all the candies and chocolates around you :) I did and instead, I made a thematic dinner – savory pumpkin cake. To be honest, we don’t celebrate Halloween at all. In my country, we have a different celebration. It is called “All souls day,” and it is dedicated to prayers of the dead who are not yet glorified. People use to go cemeteries to visit their beloved ones who are no longer between us.

But as we moved to Thailand, and our older son is attending a school, we got an invitation for a Halloween school party. Unfortunately, the main attraction was all the sweets which I always feel a little bit sorry about, that all celebrations are associated with unhealthy food. And don’t get me wrong, I am not a low carb fanatic, but I simply think it is not all right to connect pleasant experiences with sweet food, already Pavlov knew where this was going. In this case, it is positive reinforcement with an adverse side effect. I brought savory pumpkin cake, it was still sweet enough, and I had to promise a recipe to a few mommies.

I know I keep saying that all the time, but I love recipes like this. Where you just put all the ingredients together and let them bake! The pumpkin cake turned out to be so delicious. And I got to use the first time my beautiful ceramic baking dish my husband gave me a few days ago. I guess I turned into a kitchenware freak. My parents always said they don’t know what is better, to feed me or to dress me. I am afraid none of those, only now instead of dressing myself (I already have enough of that stuff), I buy kitchen tools.

savory pumpkin cake

So give this recipe a try, and I am looking forward to your comments, how you liked my savory pumpkin cake! Cakes don’t always need to be loaded with sugar to be tasty.

pumpkin cake

Savory Pumpkin Cake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


500 g / 1 pound pumpkin finely grated
3 eggs
3 garlic cloves pressed
1 red onion finely chopped
300 g / 10 1/2 oz eastern ham sliced into small cubes
4 tbsp almond flour
3 tbsp grated cheese (I used mozzarella)
Marjoram, rosemary, basil, oregano (or other Italian spices)
Salt, pepper


  1. Preheat oven to 180°C (360°F).
  2. In a large bowl mix all the ingredients together. (If you're keeping your diet lactose free, you can leave out the cheese).
  3. Spread the mixture evenly over your baking dish.
  4. Bake for 40 minutes, half an hour covered and last ten minutes uncovered.
  5. Serve immediately.

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