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Pumpkin Bulgur Spelt Cake with Vanilla Icing

© 2021 |

© 2021 |

© 2021 |

Light and nutty bulgur adds a pleasant chewiness to this simple coconut syrup butter cake, that is loaded with coarsely grated pumpkin and walnuts. If you want to go nut-free, just leave out the walnuts and replace it with chopped dried dates or figs. The vanilla glaze is optional of course, but I think it adds a fancy festive touch with lemon thyme and pink peppercorns. You can use whatever seasonal touch you prefer.

Cake BatterVanilla Icing & Decoration
  • 50 g Bulgur wheat
  • 100 ml Boiling water
  • 80 g Unsalted butter, melted
  • 80 g Coconut syrup (maple syrup or honey)
  • 80 g Castor sugar
  • 2 Eggs, large
  • Finely grated zest of 1 organic lemon
  • 20 g Freshly squeezed lemon juice
  • 100 g Hokkaido pumpkin, coarsely grated
  • 125 g Walnuts, rougly chopped
  • 200 g White spelt flour
  • 3/4 tsp Baking soda
  • 3/4 tsp Ground cardamom
  • 30 ml Whole milk
  • 200 g Icing sugar, sifted
  • 1 tsp Vanilla paste (I use Dr. Oetker)
  • 1/2 tsp Pink peppercorns
  • Lemon thyme leaves
  1. Place the bulgur in a saucepan. Pour in boiling water, then put the lid on. Set aside for 10 minutes. It should absorb all the water and have a slightly chewy texture.
  2. Line the base of a round, 18cm springform cake tin with parchment paper and preheat the oven to 160C (fan-forced) / 320F.
  3. Transfer the cooked burghul wheat to a mixing bowl with the melted butter, coconut syrup, sugar and eggs, then whisk everything together well. Stir in the lemon zest and juice, grated pumpkin and chopped walnuts.
  4. Whisk togehter the spelt flour, baking soda and ground cardamom. Sift the mixture into the wet mixture and and mix until everything is combined.
  5. Spoon the thick batter into the prepared baking tin and bake for about 50 minutes until a skewer comes out clean. Leave to cool in the tin before removing and icing.
  6. For the icing, combine milk, sifted icing sugar and vanilla paste until smooth and spread over the cake. Garnish the cake with lemon thyme and pink peppercorns.

© 2021 |

© 2021 |

© 2021 |


Brian 4/11/21 01:19

Your cake is so pretty and I'll bet it is as good as it looks!

Tom 4/11/21 01:20 looks fabulous!

Gingi 4/11/21 02:17

Wow, your plating and photography is TERRIFIC!!! -

J.P. Alexander 4/11/21 03:08

Gracias por la receta , la haré pronto. Te mando un beso

Nancy Chan 4/11/21 05:57

So beautiful. Please keep a piece for me.

babYpose 4/11/21 06:22

Wow beautiful with organic sprinkles, sure delicious and seems healthy too. Enjoy :)

Lola Martínez 4/11/21 08:14

La calabaza en los bizcochos siempre es un extra de sabor y jugosidad, por lo demás este pastel es muy original para mi, me encantaría probarlo porque sé que me va a gustar.
Un beso

delphine 4/11/21 09:24

Quelle belle gourmandise

Whats Cookin Italian Style Cuisine 4/11/21 09:34

so pretty and perfect for the upcoming holiday in flavor and presentation!

The Yum List 4/11/21 10:57

Want to stick my finger in the icing.

New Classic r 4/11/21 13:23

Angie, you use the most interesting ingredients. This recipe is another great example of your creativity.

Kitchen Riffs 4/11/21 15:00

This looks terrific! Looks so nice, and neat recipe. Thanks!

Ben | Havocinthekitchen 4/11/21 18:44

I love bulgur, but I never would have thought of using it for baking. Awesome idea! This cake also looks gorgeous - loving its elegant and festive look!

bill 4/11/21 18:46

The cake looks yummy!

speedy70 4/11/21 19:43

Una visione golosissima, complimenti!!!!

bread&salt 4/11/21 21:14

Wow this recipe is so interesting! I haven't tried bulgur (cracked wheat) for the cake before. I really wonder its taste very much. This is so new.

DEZMOND 4/11/21 23:18

Looks nice and healthy and I love it that it does not have milk in the cake itself.

Yvonne @ Fiction Books Reviews 5/11/21 06:16

Looks Amazing!

I know you suggest substituting the walnuts with dates for a nut free version, but I wonder if I could be really greedy and use both together? Date and walnut sounds like heaven to me!

Definitely another triumph for you :)

Rose world 5/11/21 06:32

Such beautiful and festive-looking cake.

Javier 5/11/21 12:15

What a beautiful cake! Looks delicious! I absolutely love pumpkin cakes

Valentina 5/11/21 15:51

Angie, I love that the pumpkin is grated and not puréed. I don't think I've seen that before. I'm going to give it a go. And what a beautiful cake! :-) ~Valentina

David 5/11/21 16:00

Angie, This is an interesting twist or change from our normal fall season pumpkin bread...even though we have frosted it a couple of times. Never tried the Bulgur before and we've always pureed the pumpkin. Take Care, Big Daddy Dave

Irma 5/11/21 16:34

Looks really nice.
Greetings Irma

foodtravelandwine 5/11/21 17:02

What a beautiful and delicious cake!!...I love it!!........Abrazotes, Marcela

The Velvet Runway 5/11/21 17:11

This looks so delicious! Love the look of the vanilla icing!
Julia x

yonosoymillenium 5/11/21 18:12

te ha quedado espectacular y super apetitosa, me encantaría probarla, ñam ñam

Vicki Bensinger 5/11/21 18:32

This sounds delicious Angie. I love all the ingredients. As always healthy ingredients.

Martyna 5/11/21 19:34

This looks very delicious! I'd like to try this ;)

lea 5/11/21 22:27

Bella, bella, bella! Mi piacerebbe tanto, immagino quanto sarà buona! Buon fine settimana!

Graciela Bacino 6/11/21 04:09

Se ve muy apetecible! Siempre creativa y con cosas ricas!
Gracias Angie.
Feliz fin de semana!!🌼🍰

eileeninmd 6/11/21 11:25

The cake looks delicious, with coconut syrup YUM! Thanks for sharing the recipe.
Have a great weekend!

Debra Eliotseats 6/11/21 14:40

That is a beautifully decorated cake. I love it!

Lowcarb team member 7/11/21 00:21

That looks delicious ...

All the best Jan

Azka Kamil 7/11/21 05:09

Gracias por la receta , la haré pronto. Te mando un beso

Stefania 7/11/21 08:49

Alquanto interessante questa ricetta.

The Yum List 7/11/21 11:26

Gosh, this looks like something I would love.

My name is Erika. 7/11/21 14:02

I printed this off. It sounds and looks yummy. I really enjoy baking with spelt, and I'm always looking for recipes with it. Thanks so much for sharing!

Liz That Skinny Chick Can Bake 7/11/21 14:21

What a gorgeous cake! Perfect for fall and all through the holidays. The kids will love it :)

Maria Grazia Ferrarazzo Maineri 7/11/21 17:15

Nice, delicious and healthy, Angie.
Thank you so much for your precious recipes.

Balvinder 7/11/21 18:05

How pretty!And must be so delicious!

P-and-P 8/11/21 00:12

That cake looks great. :)

Eva Taylor 9/11/21 15:51

I made a pumpkin soup with a small white pumpkin I had leftover from Halloween, I wish I had seen this lovely cake. I just love how festive it looks with the white icing.

Choclette 10/11/21 10:35

Angie, I do love your recipes. You use such interesting ingredients, they always make me sit up and take note. Would never thought of adding bulgur wheat to a cake.

Anca 10/11/21 16:32

It sounds like a very interesting recipe. The use of bulgur is a very interesting one indeed.

Pola 10/11/21 16:32

Hi Angie for a long time without write you!
this cake is soooooo nice! it's wonderful. I like so mucho the decoration and it has pumpkin is the best! ;D



This cake looks amazing Angie, I am dying to give it a try. Loaded with fibre and flavour. love how you have decorated it.

Raymund 11/11/21 22:03

Looks like a perfect addition to the Christmas dinner table, mmmmmmmm

Gloria Baker 11/11/21 22:42

This looks absolutely lovely dear Angie, what a beauty recipe!!

EASYFOODSMITH 16/11/21 08:30

I love the flavour profile of this cake, with the lemon zest, the pumpkin and pink good!

Noob Cook 2/12/21 04:33

The white icing with green & red accents remind me of Christmas!


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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