How to Make a Low-Calorie Chestnut Pumpkin Cake: A Step-by-Step Guide

Q: Can I use canned pumpkin puree for this recipe?
A: Yes, canned pumpkin puree can be used as a substitute for fresh pumpkin mash.

Q: What if I don’t have low-gluten flour?
A: You can use all-purpose flour instead, though the texture might slightly differ.

Q: Is it necessary to refrigerate the cake for four hours?
A: Refrigerating enhances the texture and flavor, but it’s not mandatory. You can enjoy the cake once it’s cooled if preferred.

Low-Calorie Chestnut Pumpkin Cake


  • 100g Pumpkin Mash
  • 1 Egg
  • 10g Cornstarch
  • 100g Chestnuts
  • 20g Low-Gluten Flour
  1. Steam chestnuts until cooked, peel, and mash them. Also, steam the pumpkin and mash it.
  2. Puree the chestnuts until smooth. Line a cake mold with parchment paper and spread the chestnut mash at the bottom, smoothing it out.
  3. In the pumpkin mash, add one egg, 20g of low-gluten flour, and 10g of cornstarch. Mix well.
  4. Sift the mixture to ensure a smooth texture.
  5. Pour the pumpkin mixture over the chestnut layer in the mold.
  6. Smooth out the top layer evenly.
  7. Bake in a preheated oven at 200 degrees Celsius for 20 minutes.
  8. For an enhanced flavor, refrigerate the cake for four hours before serving. The cake is naturally sweet without added sugar.
  • Low in Calories
  • Natural Sweetness from Ingredients
  • Contains Dietary Fiber
  • Source of Vitamins and Minerals from Pumpkin and Chestnuts
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