Pumpkin Cake with Nougat Cream | Recipe
With caramelised apples for the autumn season
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
28 October 2026
This autumnal pumpkin cake is a luxurious loaf cake topped with a nougat and chocolate cream and caramelised apples. The special ingredient in the sponge is butternut pumpkin, which is used in the form of purée. To make this, the pumpkin is roasted in the oven and then puréed. The nougat and chocolate cream is made from VIVANI’s Dark Nougat Gianduja and cream, and must be allowed to cool thoroughly before piping onto the cake. The apples are caramelised in a pan with coconut oil, maple syrup, orange and cinnamon, adding fruity and spicy notes. The cake is of medium difficulty and is perfect for afternoon tea or coffee.
Why VIVANI Dark Nougat Chocolate goes perfectly with this Pumpkin Cake
VIVANI’s Dark Nougat Gianduja Chocolate is a dark temptation made from the finest dark chocolate. The high hazelnut content from the delicate Gianduja nougat gives the chocolate a particularly aromatic flavour. As the recipe contains no cow’s milk, this exquisite creation is also suitable for a plant-based diet.
This Dark Nougat Gianduja Chocolate is ideal for the cream on this pumpkin cake, as it adds a rich hazelnut flavour that complements the pumpkin’s own nutty notes perfectly. The chocolate also harmonises beautifully with the fruity, sweet notes of the caramelised apples and any other toppings, such as almonds or small cinnamon biscuits.
RECIPE: PUMPKIN CAKE WITH NOUGAT CREAM
Ingredients
For one loaf tin
For the pumpkin cake:
1
butternut pumpkin (300 g pumpkin puree)
3
eggs
125 ml
maple syrup
125 ml
mild olive oil or coconut oil
100 g
oat flakes (or ground almonds)
120 g
spelt flour
2 tsp
cream of tartar baking powder
1 tsp
ground cinnamon
1 pinch
ground vanilla
1 pinch
salt
For the gianduja nougat cream:
100 g
VIVANI Dark Nougat Gianduja Chocolate
250 ml
cream
For the topping:
2
apples
1 tsp
coconut oil
2 tbsp
maple syrup
1 / 2
organic orange
1 pinch
ground cinamon
making
baking time
25-30 minutes + 45-50 minutes
waiting / cooling time
5 hours
level of difficulty
medium
N°
01
Preheat the oven to 180 °C fan for the pumpkin pie.
02
Peel and core the pumpkin and cut into rough slices. Place on a baking tray with the cut side down. Bake in the oven for about 25-30 minutes until soft. Then puree and measure out about 300 g pumpkin puree for the cake.
03
Grind the oat flakes in a food processor or shredder to a fine flour. Alternatively, you can also use ground almonds.
04
Now put all the ingredients for the cake into a large bowl and mix to a smooth batter.
05
Line the loaf tin with baking paper or grease and flour it. Pour in the batter and spread evenly.
06
Bake in the preheated oven for about 45-50 minutes until a toothpick comes out clean. Remove the cake from the tin and leave to cool completely.
07
Meanwhile, prepare the gianduja nougat cream. Bring the cream to the boil in a pan. Roughly chop the chocolate and put it in a bowl. Add the hot cream, stir and allow to melt. Then blend with a hand blender until smooth. Chill in the fridge for 5 hours.
08
Now for the topping, cut the apples with the skin into wedges. Melt the coconut oil in a pan.
09
Add the apples and toss over a low heat. Add the maple syrup, cinnamon and the juice and zest of the orange. Allow to caramelise slightly over a medium heat for 1-2 minutes. Then leave to cool.
10
After the cooling time, whip the nougat cream with a hand mixer until creamy. Pour into a piping bag and pipe decoratively onto the cake.
11
Finally, spread the apples over the cream. Garnish the cake with additional toppings, e.g. almond halves or some small cinnamon biscuits.
Tip: If braised pumpkin is left over from the oven, it can be used as a base for pasta sauces, risotto, porridge or curry.
This is VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Dark Nougat
Gianduja | vegan
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