Chocolate pumpkin pie – Watch out for the bat!

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This Sugar-Free Pumpkin Cake is Our Contribution to the Halloween Blog Parade. This little bat – along with the spooky-delicious recipes from my fellow bloggers – is sure to sweeten your Halloween!

Right in time for Halloween, a group of amazing food bloggers have come together to create spooky-delicious recipes for a grand Halloween feast. And I’m thrilled to be part of it!

As a big fan of themed parties, Halloween is naturally a favorite at our house too! After Spider Muffins, monster cookies and Halloween snacks , it’s time for another bat cake!

Here at Baking with kids it’s all about simple baking with kids – just as the name suggests. So today, my little ones and I are showing you how to transform a sugar-free pumpkin cake into a Halloween-tastic bat cake with just a few simple steps.

But that’s not all – my blogging colleagues have also prepared some delicious Halloween recipes for you. It’s a true treat to browse through this spooky Halloween buffet! Enjoy!

• Ghost cupcakes with marshmallow, chocolate & raspberry filling by Loui Bakery
• Gingerbad-Men by Lindenthalerin 
• Ghost Cake by Kleid & Kuchen 
• Halloween Cookies by Biskuitwerkstatt 
• Halloween Cake with Balsamic Cherries by culirena
• Striped Chocolate-Cherry Cake with Halloween Sprinkles by Ninas Backstübchen
• Salted Caramel Pumpkin Drip Cake von Kathi Backwolke
• Chocolate Cookies with a Bite by Küchentraum & Purzelbaum
• Pumpkin Cheesecake with Cinnamon Cream and Chocolate Spiderweb by Feiertäglich
• Bat and Ghost Cake by Tinnis Zuckerwelt 
• Carrot Cake with Orange and Quark Cream Mousse by Vanillig 
• Witch Hat Cupcakes von inkittykitchen 
• Bloody Red Wine Cupcakes by Kadis Backstüble

Recipe for Our Chocolatey Pumpkin Cake (Sugar-Free)

This sugar-free chocolate pumpkin cake is perfect for baking with kids. There are plenty of tasks your little ones can help with!The recipe is essentially a simple batter cake. The only tricky parts are grating the pumpkin and separating the eggs.

You can grate the pumpkin easily with a food processor. If you don’t have one, a regular kitchen grater will do. You might want to prep the pumpkin beforehand without your child. Separating eggs can even be a challenge for adults sometimes, but a neat trick using an empty plastic bottle makes separating yolks super easy for kids.

Halloween-Baking with kids – Would you also like to have a spooky Halloween baking event with your kids and friends? I've put together great baking highlights for Halloween for you here! From muffin and baking cups to matching edible decorations, you'll find spooky Halloween cake decorations in this list! Have fun browsing!*

Ingredients for One Bundt Cake

Sponge dough

• 350 g grated pumpkin
• 100 g butter
• 200 g (spelled) flour
• 50 g cocoa powder
• 100 g ground hazelnuts
• 100g honey
• 1 packet of baking powder (15 g)
• 1 teaspoon cinnamon
• 1 pinch of salt
• 3 eggs

Decoration

• 200 g dark chocolate (you can find reduced-sugar options*)
• Halloween-themed sugar sprinkles (I used these)
• White modeling marzipan* (or fondant)
• Decorstift (schwarz)*
• Gold icing pen*

Caketopper Materials

• Black construction paper
• 2 toothpicks (for the ears)
• 2 skewers (for the wings)
• Scissors
• Glue

Baking accessories

Kitchen scale, grater or food processor, hand mixer, 2 mixing bowls, bundt cake pan (you can find my recommended pan), cooling rack, parchment paper, silicone brush, pot, small bowl, rubber spatula

(*The links marked with an asterisk (*) are affiliate links. I can recommend suitable products that do not cost you more and I receive a small commission that helps me finance my blog. Thank you!)

Preparation

Let’s Bake a Chocolatey Pumpkin Cake

• Wash and grate the pumpkin.
• Preheat the oven to 160°C (top/bottom heat).
• If you’re not using a silicone baking mold (which only needs greasing the first time), grease your pan well.
• Melt the butter in the microwave or on the stove.
• Mix all dry ingredients (flour, cocoa, hazelnuts, baking powder, cinnamon, salt) in a mixing bowl.

• Add grated pumpkin, melted butter, and honey to the bowl and blend with a hand mixer until smooth.
• Separate the eggs. Add yolks to the batter and mix in. Whisk the egg whites with a pinch of salt until stiff, then gently fold into the batter using a spatula.

• Pour the batter into the cake pan and bake for 50–60 minutes on the middle rack.
• Use the toothpick test to check doneness.
• Let the cake cool on a wire rack. (Important: If using a silicone mold, let the cake cool in the mold. Otherwise, turn it out onto the cooling rack.)

Turn the Pumpkin Cake into a Bat Cake

• While the cake cools, shape the bat's eyes and fangs using modeling marzipan (or fondant). For the eyes: Form two small balls about the size of your thumb nail, flatten them, and draw pupils with the black decorating pen. For the fangs: Roll two small "snakes" (~2–3 cm long) and pinch one end to a point.
• Melt the chocolate (in a double boiler or microwave) and coat the cooled cake.

• Decorate the bottom edge with sugar sprinkles.
• Attach the eyes and fangs while the glaze is still soft to create a bat face. Once the glaze has set, use the icing pen to draw a mouth.
• Finally, craft bat ears and wings from black paper with your kids.
• Use toothpicks and skewers to attach them to the cake – and your bat cake is ready for takeoff!

And just like that, your Halloween table has a new highlight for the mini monsters at your party! 😉

Wishing you lots of fun baking and celebrating Halloween! 🎃

Yours, Lia

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