Pumpkin Cake
with Nougat Cream | Recipe

With caramelised apples for the autumn season

Katharina Kuhlmann

© Lena Fuchs

13 Oktober 2023

In addition to colourful leaves and hopefully golden sunshine, autumn also brings abundant harvests from regional fields and trees. For many, a highlight of the year: fresh pumpkins at last. The uncomplicated, pretty and easily storable vegetable comes in many varieties and flavours and is full of minerals and vitamins. The butternut variety is the star in today's pumpkin pie, which is cleverly accompanied by fine gianduja nougat cream and caramelised apples. Simply made and nicely decorated, it's a delicious eye-catcher.


For one loaf tin

For the pumpkin cake:


butternut pumpkin (300 g pumpkin puree)



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


For the gianduja nougat cream:

100 g

VIVANI Dark Nougat Gianduja Chocolate

250 ml


For the topping:



1 tsp

coconut oil

2 tbsp

maple syrup

1 / 2

organic orange

1 pinch

ground cinamon


25-30 minutes

Warte- / Kühlzeit
5 hour



Preheat the oven to 180 °C fan for the pumpkin pie.


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.


Grind the oat flakes in a food processor or shredder to a fine flour. Alternatively, you can also use ground almonds.


Now put all the ingredients for the cake into a large bowl and mix to a smooth batter.


Line the loaf tin with baking paper or grease and flour it. Pour in the batter and spread evenly.


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.


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.


Now for the topping, cut the apples with the skin into wedges. Melt the coconut oil in a pan.


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.


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.


Finally, spread the apples over the cream. Garnish the cake with additional toppings, e.g. almond halves or some small 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.



The vegan Dark Nougat Gianduja variety from VIVANI Organic Chocolate

Dark Nougat

Gianduja | vegan


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