AMIEs Halloween Cake Recipe

Name: AMIEs Halloween Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams pureed pumpkin; 6 eggs, separated and egg yolks lightly beaten; 150 grams sifted sugar; 100 grams ground almonds; 100 grams potato flour; 50 grams grated coconut; 50 grams cocoa powder; 1 tsp baking powder; 500 grams cream cheese; 100 grams icing sugar; 200 ml double or heavy cream, whipped

Servings: persons

1
Heat the oven to 180AsC and grease (base line) a 22cm round cake.
2
Mix together all the dry ingredients except sugar in a mixing bowl, mixing well to combine.
3
Beat the egg whites until stiff.
4
Add the sugar and beat to soft peaks.
5
Combine together the egg yolks and pumpkin puree and stir well into the egg white mixture.
6
Add the dry ingredients and stir well until well blended.
7
Pour the mixture evenly into the cake pan and bake for 45 minutes, or until done.
8
Leave to cool.
9
Remove from the pan and cut into three layers horizontally ( 2 layers only, if you want).
10
To make the topping, combine together the cream cheese and the icing sugar.
11
Stir in the whipped cream.
12
Spread half of the icing into the layers.
13
Put the layers together placing the third layer on top.
14
Spread the remaining icing over the cake surface, top and sides of the cake.
15
Decorate with any halloween decorations or just sprinkle with cocoa powder.
16
Serve and enjoy.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 grams pureed pumpkin, 6 eggs, separated and egg yolks lightly beaten, 150 grams sifted sugar, 100 grams ground almonds, and more.

Yes, AMIEs Halloween Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

AMIEs Halloween Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions