If you are reading this post, we have reached 500 likes on the kids, recipes and organised chaos facebook page . Either that, or I’ve gotten impatient and want to share this recipe with you all anyway! Thanks to all those who shared the page 🙂
Earlier this week, I was reading on a facebook health page about someone having excess cooked pumpkin, and what should they do with it? A reply came, pumpkin chocolate cake. No recipe was given, so I searched the internet for a recipe, but was having trouble finding what I wanted. I found lots of pumpkin bread recipes, lots of pumpkin shaped chocolate cakes, lots of chocolate cakes with pumpkin ganache between the layers, but no pumpkin chocolate cakes. I was getting impatient. I had pumpkin, and I wanted desperately to use it in a cake!
So, I came up with this recipe. I hope you like it!
This is a lovely fluffy cake, and would be great at parties when you have kids with intolerances or allergies.
PUMPKIN CHOCOLATE VEGAN CAKE
3 cups plain flour
2 tsp bicarb soda (baking soda)
2 tbs white vinegar
1/2 tsp nutmeg (optional)
1/2 tsp cinnamon (optional)
2 tsp vanilla extract
1/2 cup heaped raw cacao or cocoa
between 3/4 – 1 cup cooked pumpkin
1 cup heaped sugar
2/3 cup coconut oil (could use butter if dairy is ok, or other veg oil of choice)
1, 1/4 cup hot water
Put all ingredients into a food processor and process until smooth (or mix by hand)
Bake in moderate oven, 180’C for around 40 mins or until skewer comes out clean.
I would assume this recipe could be used to as a basic vegetable chocolate cake recipe, where you could sub in most cooked veg instead of pumpkin, like beetroot or carrot. Hmmm, maybe even a mix?
I imagine it would be nice with a cream cheese icing too – but I imagine most things would taste good with cream cheese icing! Also, choc chips in the cake would be nice, or even some nuts or seeds. My kids devoured this happily, and I hope yours do too!